Beef Carpaccio with Parmesan
Ingredients
- 600 gBeef tenderloin (as one trimmed piece)
- 60 gParmesan cheese (shaved)
- 100 gEruca sativa (washed and dried)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (for juice)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 2 tbspCapers (drained)
Method
Translucent, silky beef slices enhanced by lemon acidity and peppery rocket. Olive oil provides a glossy finish that coats the meat.
- 1
Place the beef fillet in the freezer for 30 minutes. The meat should be firm to the touch without being frozen, allowing for clean and even cuts.
- 2
With a sharp knife, cut almost transparent slices. Arrange them flat on cold plates without stacking them so they soak up the seasoning well.
- 3
Squeeze the lemon over the meat. Drizzle with a stream of olive oil until the meat shines. The acidic reaction of the lemon will slightly change the appearance of the meat.
- 4
Distribute the arugula in the center. Shave the parmesan into thin curls with a peeler on top. Add the drained capers. Finish with fleur de sel and ground black pepper.
Frequently asked questions
How do you get this dish right?
- Use chilled plates to keep the meat at the right temperature.
- If your slices are too thick, place them between two sheets of plastic wrap and gently flatten them with the side of a knife blade.
How long does this dish keep?
Consume immediately after preparation. Does not store well due to the raw meat and lemon acidity.
