Buy all ingredients right below the recipe
INGREDIENTS
- 70 g cleaned beef tenderloin
- 15 g Parmesan shavings
- 10 arugula leaves
- 3 tablespoons olive oil
- ½ lemon
- freshly ground pepper
- salt
YOU WILL ALSO NEED
- baking paper the size of two plates
- scissors
WINE PAIRING
- For beef, opt for a full-bodied, dry, red wine with more pronounced tannins.
INSTRUCTIONS
- 1Place a sheet of baking paper on the table and fold it in half. Draw a circle on the paper with the diameter of the plate you will be serving on.
- 2Brush the paper with olive oil and place the meat in the center. Cover with the top half of the paper and slowly pound the meat with the flat side of a meat mallet towards the drawn circle, from the center outwards.
- 3Trim the pounded meat into the regular circle we drew. Peel off one side of the paper, place the meat on a plate, and peel off the other side of the paper like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.
- 4In a bowl, drizzle the arugula with a little olive oil and a few drops of lemon juice. Lightly season with salt and pepper, mix, and place on the carpaccio. Garnish with Parmesan shavings and lemon.
Tip
This simple method allows you to prepare carpaccio very quickly every time, without having to freeze the meat and then slice it on a meat slicer.
To prepare this dish, you will need a meat mallet.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef