Beef Carpaccio

🛒 Ingredients

• Beef Tenderloin 120 g · 138 kcal
• Extra Virgin Olive Oil 20 g · 176 kcal
• Parmigiano-Reggiano cheese, shaved 30 g · 119 kcal
• Fresh Arugula 15 g · 4 kcal
• Fresh Lemon Juice 10 g · 2 kcal
• Capers, drained 5 g · 1 kcal
• Black pepper, freshly ground 0 g · 0 kcal

👨‍🍳 Instructions

1. Wrap the beef tenderloin tightly in plastic wrap and freeze for 30-60 minutes until firm, but not solid, to facilitate very thin slicing.
2. Using a very sharp knife or a mandoline, thinly slice the beef against the grain into paper-thin rounds.
3. Arrange the beef slices in a single, slightly overlapping layer on chilled serving plates.
4. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice, then season with salt and freshly ground black pepper.
5. Drizzle the dressing evenly over the beef slices.
6. Garnish the carpaccio with fresh arugula leaves, finely shaved Parmigiano-Reggiano cheese, and scattered capers. Serve immediately.