Carpaccio of beef fillet recipe

Carpaccio of Beef Fillet recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Carpaccio of beef fillet recipe is a delightful and elegant dish that showcases the delicate flavors of thinly sliced raw beef. The beef fillet is marinated in a tangy mixture of lemon juice, olive oil, and garlic, which adds a refreshing zing to the dish. Topped with a sprinkle of Parmesan cheese, arugula leaves, and a drizzle of balsamic glaze, this carpaccio is a perfect appetizer or light lunch option. It's a simple yet impressive recipe that will surely impress your guests.

Keywords: Carpaccio, beef fillet, raw, marinated, elegant.

Carpaccio of beef fillet recipe details

Carpaccio of beef fillet recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

400 g	beef fillet, raw
1 bunch(es)	arugula, washed, dried,
4 tbsp	extra-virgin olive oil
4 tbsp	lemon juice, fresh
160 g	Parmesan cheese, fresh, shaved
	salt, to taste
	black pepper, freshly ground, to taste

Instructions

Tie the beef fillet with kitchen twine to help maintain its shape, then place the beef fillet in the freezer to harden the meat. Do not freeze the meat – just make it firm for easy slicing.

Using a razor-sharp knife with a long blade, slice the beef as thinly as possible (if possible: slice the meat paper-thin).

Arrange the arugula leaves on a serving platter (set aside some leaves for decoration) and lay the beef slices on top to cover the surface of the plate completely.

Drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Arrange the shaved parmesan on top. Decorate with arugala leaves and half a lemon.

Serve immediately.

Preparation time:
ca. 30 min
Grade of difficulty:
tricky
Calories per portion:
n/a