Beef Carpaccio
- Prep time
- 20m
- Servings
- 4
I.Ingredeints
Quantity
- 8 oz Beef tenderloins
- 1 Lemon
- 1 oz Parmigiano Reggiano
- 2 tbsp Oro Di Bolsena
- 2 pinches Flaky Sea Salt
- ¼ tsp Black Pepper
- 1
Chill the beef
Keep the beef well chilled until you are ready to slice it. A firm, cold piece is easier to cut thinly.
- 2
Slice it thinly
With a very sharp knife, cut the beef into the thinnest slices you can manage.
- 3
Flatten the slices
Place the slices between two sheets of baking paper. Gently press or roll them until they are paper-thin.
- 4
Arrange the beef
Lay the beef in a single thin layer across a chilled serving platter.
- 5
Add lemon and oil
Squeeze Lemon lightly over the beef, then drizzle with Riviera Ligure.
- 6
Add the cheese
Shave Parmigiano Reggiano directly over the beef.
- 7
Serve
Scatter over Flaky Sea Salt and freshly ground Black Pepper. Let the carpaccio stand for 5 minutes, then serve.