Beef Carpaccio

Total Time:
2 hr 35 min
Prep:
35 min
Inactive:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.


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    This recipe is featured in:

    Wine 101