Beef Carpaccio II
Source and licence
"Beef Carpaccio II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_Carpaccio_II, revision 4510310), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_Carpaccio_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510310
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 center cut beef tenderloin roast
- Salt
- Black pepper
- Extra-virgin olive oil for serving
- Lemon wedges for serving
- Shaved Parmiggiano-Reggiano cheese
- Basil chiffonade for serving
Method
- Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
- Slice the meat thinly and remove plastic wrap.
- Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
- Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.