300 g / 10 oz
125 g / 0.25 lb
Serves 3 - 406 cal per serving
Prep-time: 30 min. - Total-time: 120 min.
For this Italian starter beef tenderloin is being used. In order to slice the beef tenderloin waferthin wrap it up tightly with aluminum foil and put it in the freezer for 3 hours. Using a food slicer or electric knife slice the beef tenderloin waferthin as it is still half frozen. If some slices are still to thick, put them on plastic wrap, sprinkle with a few drops of olive oil and cover with another plastic wrap. Roll out the tenderloin slices very thin using a rolling pin. Arrange the beef tenderloin slices fan-like on a plate and sprinkle with freshly ground black pepper. For making the sauce mix together the lemon juice and the mustard. Drop by drop stir in the olive oil until a frothy sauce result. Season with pepper, salt, garlic and finely chopped parsley. Sprinkle over the Carpaccio. Serve with Ciabatta bread. The Carpaccio also goes very well with Oyster Mushrooms with Arugula Salad (see recipe).