Beef Carpaccio with Parmesan

Translucent, silky beef slices enhanced by lemon acidity and peppery rocket. Olive oil provides a glossy finish that coats the meat.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 437
• Protein: 39 g
• Carbs: 4 g
• Fat: 30 g

Ingredients

• 600 g Beef tenderloin ( as one trimmed piece )
• 60 g Parmesan cheese ( shaved )
• 100 g Eruca sativa ( washed and dried )
• 4 tbsp Extra virgin olive oil
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 2 tbsp Capers ( drained )

Instructions

1. Firm up the meat

   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. Slice thinly

   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. Season and drizzle

   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. Finishing touches

   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.

Chef's tips

• 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.

Storage

Consume immediately after preparation. Does not store well due to the raw meat and lemon acidity.