Homemade Beef Carpaccio

Cooking method

1. Step 1:

   

   How do you make beef carpaccio at home? Prepare the ingredients. Choose the meat very carefully. Use only fresh tenderloin or beef from a young animal - soft, tender, and definitely from a trusted butcher. Wash the meat and pat it dry with paper towels.

2. Step 2:

   

   Carefully trim the white membrane off the piece you've chosen. A 60-80 gram piece is enough for one serving of carpaccio.

3. Step 3:

   

   Then wrap the prepared piece tightly in plastic wrap and put it in the freezer so it's easier to slice later. Depending on the size and shape of the piece, it'll firm up in 1.5-2 hours.

4. Step 4:

   

   Cut the slightly frozen meat into 2 mm slices, using a well-sharpened knife. The slices should be very thin and translucent.

5. Step 5:

   

   Lay the slices out on plastic wrap or a bag on a flat surface, in a single layer. If you're making several servings, you can stack layers with plastic wrap between them. Put this in the freezer until serving. The slices thaw instantly at room temperature.

6. Step 6:

   

   Make the classic dressing and the garnishes for serving. How do you make the dressing? Pour a couple of tablespoons of cold-pressed olive oil into a small bowl, squeeze in a little lemon juice, add a pinch of salt (sea salt works) and the pepper blend to taste, and mix everything. Chop the almonds finely, but not to dust. Thinly slice the sun-dried tomato; shave the Parmesan into slices or grate it, whichever you prefer.

7. Step 7:

   

   Lay the thin slices of meat out in an even layer on a serving dish. Brush the carpaccio with the dressing - a pastry brush is handiest, so each piece gets properly moistened and marinated.

8. Step 8:

   

   Sprinkle the meat with chopped nuts and pieces of sun-dried tomato. Toss the salad greens with the remaining dressing and mound them over the meat. Add the Parmesan. Serve the carpaccio immediately, before the meat warms to room temperature. Enjoy!