Beef Carpaccio with Parmesan
4 servings
15 minutes
Beef carpaccio with parmesan is an elegant dish that captivates with its refinement. Despite its Spanish origins, this recipe traditionally originated in Italy, in Venice. Thin slices of tender beef tenderloin, slightly chilled, have a soft texture and rich flavor. Capers add a tangy acidity, while aromatic parmesan provides noble saltiness. The lightness of arugula and the sophistication of olive oil create a harmonious and balanced taste. This dish is perfect for both an aperitif and a romantic dinner or formal event, creating an atmosphere of haute cuisine.
1
Clean the beef tenderloin from membranes and tendons, tightly wrap it in food film, and place it in a sealed container with a lid. Put it in the freezer for 24 hours to kill all microbes.
- Beef tenderloin: 250 g
2
Take the meat out of the freezer and let it sit at room temperature for 1-2 minutes.
3
Slice it very thinly across the fibers. If the slices are not thin enough, place them between two sheets of plastic wrap and pound with a mallet or rolling pin.
4
Place the meat slices in a single layer on a plate, sprinkle with chopped capers and grated Parmesan.
- Capers: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 50 g
5
Drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, garnish with arugula and serve.
- Olive oil: 4 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Rocket (arugula): 50 g
