Beef Carpaccio

1. 1

   Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

2. 2

   After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.

3. 3

   Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.

4. 4

   Repeat until all of the meat is sliced and pounded.

5. 5

   Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

No additional tips available.