Beef Carpaccio
- 8 to 10 Ounces Beef Tenderloin from the tip end of the Roast
- 4 Handfuls Arugula or Mixed Greens
- Your Favorite Homemade Vinaigrette
- Kosher Salt
- Freshly Ground Black Pepper
- Shaved Parmesano-Reggiono Cheese
- Dijon Mustard
- Freshly-Ground Horseradish
- Black Pepper
- White Pepper
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and using a razor sharp knife,thinly slice the beef into approximately into extremely thin pieces. When dome correctly, you should have slices no thicker than 1/8 inch thick.Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded.Toss the greens with vinaigrette, salt, pepper. Divide the greens evenly among 4 chilled plates. Serve the meat on top of the greens and garnish with shaved Parmesan-Reggiano Cheese. Serve with Dijon Mustard, Freshly-Ground Horseradish, Black Pepper, White Pepper and Sea Salt on the side-all in grinders.
tenderloin, arugula, favorite homemade vinaigrette, kosher salt, freshly ground black pepper, cheese, mustard, freshlyground horseradish, black pepper, white pepper
Taken from www.epicurious.com/recipes/member/views/beef-carpaccio-50000683 (may not work)