BEEF CARPACCIO RECIPE RECIPES

Name: Beef Carpaccio
Prep time: 35 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 8 to 10 ounces beef tenderloin from the tip end of the roast; 4 handfuls arugula or mixed greens; Your favorite vinaigrette; Kosher salt; Freshly ground black pepper; Shaved Parmesan

BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK

Beef Carpaccio Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. 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. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK

Beef Carpaccio Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 2 hours 35 minutes

Prep Time 35 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. 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. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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