Ingredients
- 8 to 10 ounces beef tenderloin from the tip end of the roast
- 4 handfuls arugula or mixed greens
- Your favorite vinaigrette
- Kosher salt
- Freshly ground black pepper
- Shaved Parmesan
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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By lisamariepoland...
Gilbert, AZ
on December 31, 2011
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Tastey I severed mine with shaved romano with tomatoes and balsamic Just wonderful!!!!!!!!!
By lrjwowee_11991583
kihei, 50
on December 03, 2010
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Haven't tried the recipe, but sounds good/basic/simple as carpacciao should be (unlike Emeril's recipe.
Foodnetwork, PLEASE DELETE THE SPAM comments and don't let them take over this site as well.
By onegirlspearls_...
Hixson, TN
on August 03, 2007
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It was always the technique for this dish that prevented me from making it; only enjoying it in restaurants. I made this and added a dijon vinaigrette with some roasted vegges on the side and a few rings of red onion and now my husband wants this every week! It's terrific and especially good for us low-carb afficionados.
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