Recipe:
1. Wrap the beef tenderloin with cling wrap and place it in the freezer for about 15 minutes or until half-frozen.
2. With a sharp knife slice the meat to 6-8 equal slices and place them on your chopping board over cling wrap.
3. Place another layer of plastic wrap over the beef tenderloin slices and pound them very gently until they are thin as the ones from the picture.
4. Put all the ingredients for the dressing in a glass dressing bottle and shake them well until emulsified.
5. Mix the salad with 2/3 of the dressing, place the carpaccio slices over the salad in the shape of a vulcano and drizzle the remaining dressing over the meat.
6. Garnish with a few leaves of fresh basil and freshly shaved Asiago cheese. Serve immediately.
I recommend serving the Beef Carpaccio in a cold serving platter.
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