Beef Carpaccio I

Name: Beef Carpaccio I
Ingredients: 400 g high quality beef fillet; 90 ml extra-virgin olive oil; 1 small handful pine kernels, for toasting; 50 g Parmesan, for shaving; 1 dash of truffle oil, for drizzling (optional); Salt; Black pepper

Ingredients

400 g high quality beef fillet
90 ml extra-virgin olive oil
1 small handful pine kernels, for toasting
50 g Parmesan, for shaving
1 dash of truffle oil, for drizzling (optional)
Salt
Black pepper

Steps

Cut the beef fillet into extremely thin slices (about 2 mm).
Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
Cover the plate with cling film and leave to marinate for half an hour.
Meanwhile toast the pine nuts in a dry frying pan.
Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.

More recipes with beef, pine nuts or parmesan

Adapted from “Beef Carpaccio I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.