Ingredients
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1 lb (0.45kg) Beef TenderloinOr Sirloin Tip
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1 cup Arugulaor other microgreens
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1/4 cup Pine Nuts
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1 oz (28g) Fresh Parmesan Cheese
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1 Lemon
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1 Tbsp White Truffle Oil
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1 tsp Flaky Sea Salt
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1 tsp Cracked Black Pepper
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1 batch (optional) Parmesan CrispsSee recipe link for quick homemade recipe
Directions
Steps
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1
Done
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Some swear that you should freeze your beef first to make it easier to cut, but it really isn't necessary if you have a good knife - so do as you please - either freeze it for 15 minutes, or dive right in and start cutting. Here you have some options - A) slice it with a knife as thinly as possible or B) often times, you can get filet and tenderloin/sirloin tips in packs of 2 in the the States as I just recently found out - so take a thick piece and pound it out to make it as thin as possible. Again here, you have the choice of doing this on a cutting board with a meat mallet, or also with plastic wrap. I personally do not use plastic wrap - I somehow can always taste the plastic. I just use the mallet directly on the meat with just enough pressure to not massacre the meat. |
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2
Done
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Lay the Beef Carpaccio slices on your serving plate and season with salt and pepper. Top with arugula or other microgreens (eg a mix of arugula and spinach leaves work nicely). Shave fresh Parmesan on top. Sprinkle pine nuts over the carpaccio. Drizzle a bit of white truffle oil on top (not too much). Squeeze a bit of lemon juice over the entire platter to top it off. |
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3
Done
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Serve with Parmesan Crisps (optional). Get the 15-minute recipe here - it's just 2 ingredients, Parmesan cheese and black pepper! Crispy Parmesan Crisps Recipe. Another pairing idea - Lemon Basil Vinaigrette for a nice side salad. |
