Beef Carpaccio
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Notes
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Ingredients
| 2½ | oz. | Beef tenderloin for carpaccio |
| ⅕ | oz. | Capers, nonpareilles |
| ⅕ | oz. | Parmesan Reggiano, sliced |
| ½ | oz. | Arugula, local |
| 1 | ea. | Lemon wedge |
| ½ | ea. | Breadstick |
| Primo olive oil to taste | ||
| Maldon sea salt to taste |
Preparation
- Slice frozen beef tenderloin on the slicer.
- Place sliced meat on a 12" plate to cover well.
- Season meat with maldon salt, drizzle Primo oil, sprinkle capers around the beef.
- Toss arugula with olive oil and salt, place on center of the dish on top of beef.
- Distribute sliced parmesan on the dish naturally. Place breadstick on the plate on diagonal position. Place ½ lemon on the plate.
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Beef Carpaccio
