Beef Carpaccio II

Ingredients

• 1 center cut beef tenderloin roast
• Salt
• Black pepper
• Extra-virgin olive oil for serving
• Lemon wedges for serving
• Shaved Parmiggiano-Reggiano cheese
• Basil chiffonade for serving

Steps

1. Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
2. Slice the meat thinly and remove plastic wrap.
3. Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
4. Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.

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Adapted from “Beef Carpaccio II” 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.