Recipe courtesy of David Rocco
Episode: Blind Date
Beef Carpaccio with Pomegranate
Total:
50 min
Prep:
30 min
Inactive:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
30 min
Inactive:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Prep:
30 min
Inactive:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 12 ounces whole beef tenderloin
  • Bunch of arugula, torn
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • Parmigiano Reggiano cheese, shavings
  • 1 cup pomegranate seeds
  • Juice of 1 lemon

Directions

Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef. Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin. Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat. Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving. 

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