Recipe: Beef Carpaccio

Name: Beef Carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 400 g (14 oz) of very thin slices of beef (tenderloin); 2 handfuls of arugula leaves; 4 baby artichokes; 60 g (2.1 oz) of parmesan shavings; 1 juice of yellow lemon; coarsely; a few drizzles of olive oil, fine salt and ground pepper

By ivan 5/5 (5 reviews)

Prep 15 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

400 g (14 oz) of very thin slices of beef (tenderloin)
2 handfuls of arugula leaves
4 baby artichokes
60 g (2.1 oz) of parmesan shavings
1 juice of yellow lemon
coarsely
a few drizzles of olive oil, fine salt and ground pepper

Step-by-step directions

1 Arrange the very thin slices of beef harmoniously on a nice serving plate, season with fine salt and ground pepper, pour a little lemon juice and a few drizzles of olive oil over it.

2 Remove the first leaves from the baby artichokes and slice them finely, add a little lemon juice. In the same bowl, add the arugula leaves, 60 g (2.1 oz) of parmesan shavings and 1 drizzle of olive oil, season with salt and pepper, mix well very quickly.

3 Place the arugula and artichoke salad in the center of the plate over the beef carpaccio.
Serve and enjoy...

Chef Patrick's Comment

A good recipe, to cut the Carpaccio leave your trimmed piece of meat in the freezer for 15 minutes and slice the meat while still firm with a thin knife.