This is the classic recipe for beef carpaccio. Once beef is sliced, it comes together in mere minutes. Peppery arugula gives a nice bite, while fruity olive oil and salty cheese balance out the flavours. Be sure to give each plate a lemon wedge so guests can squeeze fresh juice over their carpaccio. Then watch them smack their lips.
Photos by Renee Kohlman
1 piece beef tenderloin (see link below)
6 cups arugula
85 g Parmesan, shaved with a vegetable peeler
Extra virgin olive oil
- Garnish each plate of beef tenderloin attractively with arugula, Parmesan shavings, drizzles of good olive oil, squeeze of lemon, salt and pepper.