Beef Carpaccio with Pomegranate
Recipe courtesy of
David Rocco
- Total:
- 50 min
- Prep:
- 30 min
- Inactive:
- 20 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
Directions
Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.
Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.
Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.
Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.
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