Beef Carpaccio

1. 1

   Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and using a razor sharp knife,thinly slice the beef into approximately into extremely thin pieces. When dome correctly, you should have slices no thicker than 1/8 inch thick.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. Repeat until all of the meat is sliced and pounded.Toss the greens with vinaigrette, salt, pepper. Divide the greens evenly among 4 chilled plates. Serve the meat on top of the greens and garnish with shaved Parmesan-Reggiano Cheese. Serve with Dijon Mustard, Freshly-Ground Horseradish, Black Pepper, White Pepper and Sea Salt on the side-all in grinders.

No additional tips available.