RCI-SF.003.0001.001
Classic Italian Carpaccio
Classic Italian Carpaccio from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- center cut beef tenderloin roast1 unit
- Salt and black pepper1 unit
- Extra virgin olive oil for serving1 unit
- Lemon wedges for serving1 unit
- Shaved Parmiggiano-Reggiano cheese1 unit
- Basil chiffonade for serving1 unit
Method
1
Cover tightly with plastic wrap then freeze the meat for up to two hours to help slicing (no more than that or else it'll be mushy).
2
Slice thinly and remove plastic wrap.
3
Place five slices in a rough circle and put 1 in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
4
Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.