Beef al Carpaccio (Raw beef)

Beef al Carpaccio (Raw beef)

Raw isn't wrong, when you're talking about beef al carpaccio. Lemon naturally "cooks" the beef in about 2 hours. Shave the tenderloin as thin as a slice of prosciutto for an elegant meal that will have everyone talking.

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Course Brunch, Salad

Cuisine Italian

Servings servings

Calories 1568.54 kcal

Ingredients

16 ounce(s) beef fillet, thinly sliced
3 ounce(s) Parmesan cheese (Parmigiano Reggiano)
3 ounce(s) arugula salad
2 tablespoon(s) extra-virgin olive oil
3 lemons, juiced
1 dash(es) black pepper
1 dash(es) salt, to taste

Instructions

Put the thinly sliced raw meet in a deep plate and cover with the juice of 3 lemons.
Let it stay for 2 hours.
Remove it from the plate and display it in a large plate.
Cover the sliced beef with arucola.
Pour on top of it a lemon juice from 1/2 lemon.
Add olive oil, salt, pepper (just a bit).
Cut the Parmigiano Reggiano into chips and flakes and sprinkle it on top of the salad.
No cooking needed.

Nutrition

Calories: 1568.54kcalCarbohydrates: 29.55gProtein: 168.06gFat: 89.12gSaturated Fat: 31.81gCholesterol: 481.6mgSodium: 1589.03mgFiber: 7.07gSugar: 6.3g

Keyword Baby showers, Beef, Dinner Parties, Family Reunions, Wedding Showers

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