Meat carpaccio is a traditional cold Italian appetizer. Thin slices of meat are served fresh raw and seasoned with lemon juice or olive oil. A beef carpaccio that melts in your mouth is a good start to any meal.
It is necessary
- - 300 g of beef tenderloin;
- - 5 tbsp. tablespoons of olive oil;
- - Art. a spoonful of lemon juice;
- - a teaspoon of Dijon mustard;
- - greens;
- - salt pepper.
Instructions
Step 1
Pay attention to the purchase of meat, beef tenderloin must be fresh and of very good quality. A previously very well-cleaned tenderloin must be wrapped in plastic wrap, giving it the shape of a sausage.
Step 2
It is very important to get rid of the air inside the film. To do this, on one side, you need to hold the tip, and with the other hand, press firmly and draw along the entire cut. Twist on both sides and roll it a few more times on the table. Tie the edges and put in the freezer until completely frozen, about one hour.
Step 3
When the meat is ready, leave it for 10-15 minutes at room temperature, then it will be easier to cut it. At this time, prepare the sauce. Add 5 tablespoons of olive oil and one spoonful of lemon juice to a bowl. Season with salt and whisk.
Step 4
Pour some sauce onto a plate. Cut the meat into thin slices, the thickness should be no more than 3 mm. Place the beef carpaccio immediately on the plate with the sauce. You need to cook this dish quickly, as the tenderloin is defrosted in a matter of minutes. Season with salt and pepper, put a teaspoon of Dijon mustard in the center and garnish with herbs.
