CASA VEGA
Nerja, España
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StartersMedium🕒 20 min4 servings
Beef Tenderloin Carpaccio
Thinly sliced raw beef tenderloin with parmesan, arugula and lemon oil — an elegant, light starter.
Ingredients
- 300 g beef tenderloin, very fresh
- 50 g parmesan
- 50 g arugula
- 3 tbsp olive oil
- 1 lemon, juice
- Flaky salt and pepper
Method
- 1
Freeze the tenderloin for 30 minutes, so it's easier to slice thinly
- 2
Cut the meat into very thin slices
- 3
Arrange the slices on a plate
- 4
Scatter arugula and shaved parmesan on top
- 5
Drizzle with olive oil and lemon juice
- 6
Season with flaky salt and freshly ground pepper
Recipe tips
Use only high-quality meat from a trusted butcher, since it's eaten raw.