Carpaccio di Manzo
Harry's Bar, Venice, 1950
Venetian beef carpaccio: paper-thin raw beef tenderloin dressed with lemon, olive oil, arugula and shaved Parmigiano-Reggiano.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4 servings
Ingredients
- 12 oz beef tenderloin, trimmed
- 1 lemon, juiced
- ¼ cup extra-virgin olive oil
- 2 cups arugula
- Shaved Parmigiano-Reggiano
- Flaky salt and black pepper
Instructions
- 01
Firm the beef. Freeze the tenderloin for 45 minutes so it slices cleanly.
- 02
Slice and flatten. Cut thin slices, lay between plastic and tap gently with a flat mallet until translucent.
- 03
Dress the plate. Arrange on chilled plates and whisk the lemon and oil into a loose dressing.
- 04
Top. Spoon over the dressing, pile arugula in the center and shave Parmigiano across the top.
Larry’s rule: Buy the tenderloin whole from a butcher you trust and use it the same day. Raw is not the place for bargains.