in Italy

Carpaccio

updated

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Ingredients for 4 servings:

  • 200 g beef loin
  • 150 g mushrooms, small, brown
  • 50 g Parmesan
  • 8 tbsp olive oil
  • 2 lemon(s), the juice
  • Salt
  • Pepper, coarsely ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wrap the sirloin in foil and freeze for about 1 hour. Then cut into wafer-thin slices. Brush 4 large plates with 1 tablespoon of olive oil each. Arrange the thinly sliced ​​meat on the plates. Trim the mushrooms and also slice them into wafer-thin slices. Finely grate the Parmesan cheese. Sprinkle both over the carpaccio and drizzle with a little lemon juice. Season with salt and coarsely ground pepper. Serve with the remaining olive oil and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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