Beef Carpaccio
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Prep Time: 2 hours
Total: 2 hours
Servings: 2
Cost: $14.51 /serving
Author : Lyndsay Burginger
Ingredients
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Instructions
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Step 1
Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.
Step 2
Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.
Step 3
Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.