If you are a fan of Italian food, you've probably come across Carpaccio on the menu. Carpaccio is high quality beef or fish that his been thinly sliced and pounded out. This dish was named after Venetian painter Vittore Carpaccio who was known to use red and white paint in his work.
**Consuming raw or undercooked meats, poultry, seafood, or eggs, may increase your risk of foodbourne illness, especially if you have certain medical conditions.
Step 1: Beef Carpaccio
10 ounces Beef Tenderloin (Filet Mignon)
Arugula (a small hand full)
1/2 Lemon * optional but recommended
Meat Mallet * If you don't have a meat mallet, you can use the back of a pan or skillet to pound out the meat.
Chilled Plate (place plate in freezer at least 15-20 minutes before serving)
Small squeeze bottle (for olive oil)
Remove the tenderloin from the package and wrap it in plastic wrap. Place the wrapped tenderloin in the freezer for 1 1/2 hours up to 2 hours. You don't want the beef to be completely frozen. I recommend checking the beef at the 1 hour 15min mark to make sure it doesn't freeze.
Next, remove the beef from the freezer and place it onto a cutting board. You can remove the beef from the plastic wrap, but you don't have too. Thinly slice the beef into 1/8 to 1/4'- inch pieces. Remove any pieces of plastic wrap from the beef if you decide to keep it on when you slice it.
Place a piece of plastic wrap onto the cutting board and place once slice of the beef on top of the wrap. Next, place another piece of plastic wrap on top of the beef. Use the mallet to gently pound out the beef out until it is nice and thin. Remove the top piece of plastic wrap and the beef should slide off easily. Set aside. Repeat with remaining pieces of beef.
To complete the dish, remove the serving plate from the freezer. Arrange the pieces of beef around the plate. Sprinkle some flake salt on the beef along with some ground pepper. Add the arugula and shaved parmesan. Use a squeeze bottle to drizzle some olive oil across the dish. I didn't have a lemon on hand, but I recommend finishing the dish by squeezing a bit of fresh lemon juice on top.