Recipe courtesy of David Rocco
Beef Carpaccio with Pomegranate
- Level: Intermediate
- Yield: 4 servings
- Total: 50 min
- Prep: 30 min
- Inactive: 20 min
Ingredients
12 ounces whole beef tenderloin
Bunch of arugula, torn
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
Parmigiano Reggiano cheese, shavings
1 cup pomegranate seeds
Juice of 1 lemon
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.