Beef Carpaccio

4 servings

10 minutes

Carpaccio was invented only 56 years ago, but it seems like it has always been around. The original version of this cold appetizer is raw beef tenderloin petals under lemon dressing with olive oil and balsamic sauce. To be able to cut the meat thinly, it needs to be slightly frozen. In addition, you can add baked cherry tomatoes (as we did), or you can simply add arugula. And of course, what Italian dish would be complete without parmesan: here you can simply crumble it or cut it into thin slices.

Energy value per serving

• Calories: 395.8
• Proteins: 13g
• Fats: 36.3g
• Carbohydrates: 3.8g

Ingredients

• Beef tenderloin: 200 g
• Lemon: 0.5 pc
• Extra virgin olive oil: 50 ml
• Cherry tomatoes: 100 g
• Thyme: 2 stem
• Garlic: 2 clove
• Olive oil: 50 ml
• Hard cheese: 50 g
• Balsamic cream: 20 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a bowl, whisk together the juice of half a lemon and extra virgin olive oil, season with salt and pepper, and add some lemon zest. Brush this sauce onto the plate where the meat will be served.

   Required ingredients:

   • Lemon: 0.5 piece
   • Extra virgin olive oil: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Clean the beef tenderloin from membranes and fat, slightly freeze it to make it easier to cut into thin slices, and cut into pieces 2-3 mm thick.

   Required ingredients:

   • Beef tenderloin: 200 g

3. Brush the carpaccio with the remaining citrus sauce.

   Required ingredients:

   • Lemon: 0.5 piece
   • Extra virgin olive oil: 50 ml

4. Serve with pre-prepared cherry tomatoes (halved and mixed with oil, thyme, and garlic, baked at 110 degrees for about an hour), balsamic cream, and thin shavings of hard cow or goat cheese.

   Required ingredients:

   • Cherry tomatoes: 100 g
   • Thyme: 2 stems
   • Garlic: 2 cloves
   • Olive oil: 50 ml
   • Hard cheese: 50 g
   • Balsamic cream: 20 ml