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 marcela_liddick...
Elgin, OK
on November 28, 2012
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Good starter recipe, but I make two changes to make it perfect: use extra virgin olive oil instead of vinaigrette. After I take the tenderloin out of the freezer, I let it sir at room temperature for about 3 minutes and then I use a potato peeler to get paper thin slices of meat. The slices melt the instant they hit the plate. I got the idea from a chef friend of the family who uses a deli slicer on frozen tenderloin to make carpaccio at his restaurant.
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.
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