Beef Carpaccio

  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 35 min
  • Inactive: 2 hr
  • Yield: 4 servings
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Ingredients

8 to 10 ounces beef tenderloin from the tip end of the roast

4 handfuls arugula or mixed greens

Your favorite vinaigrette

Kosher salt

Freshly ground black pepper

Shaved Parmesan

Directions

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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