Beef Carpaccio recipe courtesy Alton Brown.
Carpaccio is a dish of raw beef, veal or tuna traditionally thinly sliced or pounded thin served as an appetizer.
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
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.
3. Lay out sheets of plastic wrap and place each slice onto the plastic.
4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
5. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
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
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.
3. Lay out sheets of plastic wrap and place each slice onto the plastic.
4. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
5. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
6. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
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