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Course: Appetizers
Keyword: Appetizers, Beef, Beef Carpaccio, Dairy-Free, Gluten-Free, Italian

Beef Carpaccio

ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 4 servings
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Software

  • 1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • Your favorite vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan
ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 4 servings

Procedure

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into 1/8- to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper, and/or Parmesan.
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