Tasty Tuesday - Carpaccio

Posted by Claudia Moser on 7:12 AM in ,


8 oz. beef of veal tenderloin tip,
1 lemon, juiced,
2 Tbsp. EV olive oil,
2 sprigs of fresh basil - optional,
Parmigiano cheese, shaved,
salt and pepper to taste (sea salt if possible).

Recipe: Cut the beef tenderloin tip across the grain to 8 slices. If you have difficulty cutting it, you can wrap it and keep it in the freezer for 40 minutes for easy cutting. Place the beef slices over a piece of cling wrap and cover them with another piece of wrap. Pound the meat lightly until it is very thin. Toss the spring mix with the red wine vinaigrette and put one handful of salad in the center of each plate for the carpaccio. Arrange the carpaccio slices in 2 large dinner plates like in the picture above. Drizzle the beef carpaccio with the lemon juice and olive oil, season to taste with salt and pepper, and top with some shaved Parmigiano cheese and chopped basil leaves. Serve the beef carpaccio immediately.



Es schaut ja schon sehr lecker aus...

Lieben Gruß und Sonne im Herzen

Dearest Claudia,
I like beef and this one I may be able to try (♥^_^♥)~*
Sending you lots of love and hugs from Japan, xoxo Miyako*

@Cloudy - es ist sehr gut!
@Miyako - let me know if you tried it!

Another great recipe! I like your style! Thanks for sharing with us at Share-It Saturday! :) Come back soon!!

@Erin - thank you, you are very kind!

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