Tasty Tuesday - Carpaccio

Ingredients:

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.

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