Carpaccio is very simple and summery Italian dish, perfect for last minute cooking. The only difficult past is that you need perfect knives skills or a good meat slicer. Other than that it is a very straightforward and it won’t take you more than 10 minutes to prepare.
As a child i was not a big fan of the texture of carpaccio, but as I grew older I started appreciating it more, and I also appreciate the lightness, freshness and easiness to prepare, which of course were not on the priority list when I was younger. But now I have seen the light, and I hope some of you that haven’t tried carpaccio yet or are squeamish about eating raw meat will give it a try!
- beef tenderloin
- mixed greens
- extra virgin olive oil
- lemon juice
- Put your beef in the freezer for 1/2 an hour or so. Putting the beef in the freezer will allow you to slice the meat easily. I sometimes also tie the meat before placing it in the freezer like I would do for a roast. The idea is that tying the meat will allow you to get a nice round slice.
- On a platter arrange some mixed greens and the sliced meat. Over the meat shave the parmesan and then dress the dish with oil, the lemon juice and salt and pepper.
- Since there is really no cooking involved, the key of the dish here is to pick great ingredients and to slice the meat as thinly as you can without tearing it. The most important part is of course the meat, but don’t overestimate the power of the oil and the lemon.