Monday, February 17, 2014

Beef Carpaccio


The best way to slice the meat is to put it in the freezer for 3 hours or until it starts to firm up. Slice it thin and pound it out as thin as possible. Served with arugula and shaved Parmesan. I drizzled olive oil over the dish, seasoned with salt and pepper, and finished it by squeezing half a lemon over the whole planter. It is important to use filet mignon of really good quality, as you are eating it raw so you need to trust the store you're buying from.

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