Carpaccio

Cuisine, May 1982

15 minutes — 6 Servings Print RecipeEmail Recipe

Ingredients

1	pound	beef tenderloin (very thinly sliced)
3⁄4	ounce	olive oil (fruity type)
		coarse salt
		black pepper
2	tablespoon	lemon juice
1	tablespoon	parmesan cheese (shaved)
1	teaspoon	dijon-style mustard
1	pound	mushrooms (very thinly sliced)
3		lemons (halved & seeded)

Instructions

Pound beef paper thin between sheets of waxed paper.

Brush 6 large serving plates with 1 tablespoon olive oil each. Arrange beef slices, slightly overlapping, down center of each plate, dividing evenly. Sprinkle beef with salt and pepper to taste.

Whisk remaining 6 tablespoons oil, the lemon juice, Parmesan cheese, mustard, and salt and pepper to taste in cup. Drizzle evenly over beef. Arrange mushrooms down center and along sides of beef. Garnish with lemon halves.

Notes

Use a vegetable parer to shave Parmesan cheese.

Ask your butcher to slice the beef to 1/8-inch thickness, or use an electric meat slicer. You can try cutting it by hand, but partially freeze it first.

Carpaccio

Ingredients

Instructions

Notes

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