Beef Carpaccio. Perfect Recipe.

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Number one important fact is, that it has to be a beef tenderloin. Top quality, fresh from the butcher.


Beef tenderloin – 300g

Olive oil for searing and drizzling.

Rukkola- a handfull.

Parmesan- as many shavings, as you like.

Juice of half a lemon.

Salt, pepper.


Heat a little oil in a pan, and sear the beef for 30 seconds on each side.

Let it rest for ten minutes.

Meanwhile, season rukkola, with salt, pepper, lemon juice and set aside.

When meat rested, slice in a very thin slices.

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Lay down the slices on a chopping board and with a flat side of a knife, gently stretch each slice towards the sides.

It should double in size.

Arrange few slices of beef on a plate. Season with salt, pepper, squeeze some lemon juice and drizzle with olive oil.

Place rukkola in the middle and add parmesan shavings.

Drizzle a bit more olive oil and it’s ready to serve.

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