How to Make a Wafer-Thin Beef Carpaccio?

A wafer-thin beef carpaccio succeeds by using a sharp knife, cling film, and a flat iron. To prepare the Italian appetizer, the beef tenderloin is first stripped of its silver skin. After that, tendons and fat are removed. Only now can the beef fillet be cut into wafer-thin slices using a sharp knife.

In order to make wafer-thin slices of beef from the thin slices of beef, they have to be beaten flat. In addition to a plating iron, the base of a heavy saucepan is also suitable for this. To prevent the fibers of the carpaccio meat from tearing, protect its surface with cling film. Alternatively, the prepared fillet of beef can also be deep-frozen and cut into wafer-thin slices using a sharp slicer. It is then sprinkled with a little lemon juice, salted, and peppered.