Ingredients
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12 oz Beef
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Accompaniments
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1 Recipe Salsa
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4 oz Parmesan Cheese
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3 oz Mushrooms
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2 oz Shallots
Directions
This is a relatively new addition to the Italian culinary repertoire, having been introduced in the 1960s in Venice. Traditionally served with a spiced mayonnaise, carpaccio is often made with the sauce that follows this recipe.
Steps
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1
Done
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Wrap trimmed tenderloin very tightly in plastic wrap, and place in the freezer. |
|
2
Done
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Once tenderloin has frozen (or frozen through ¾, at least), remove it from the freezer, unwrap it, and slice on a meat slicer as thin as possible without it falling apart. As it is being sliced, the meat should be put on a plate or platter right away, because it will defrost and be difficult to handle almost instantly. |
|
3
Done
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Drizzle with sauce, and garnish with Parmesan, mushrooms, and shallots. |
