Italian beef carpaccio has to be one of my all-time favorite dishes. This dish would be served as an Antipasto or the first course of an Italian meal. This dish is easy to make, you just need to make sure to get premium quality beef. Ideally you want a tenderloin or filet, grass fed with no antibiotics. If you use grass fed beef this recipe is plant paradox compliant. Many people are afraid of raw beef or fish but they have no idea what they are missing. The combination of flavors is amazing.
The beef is topped with a little peppery arugula, some shaved parmigiano-regiano, plus some pomegranate seeds. Drizzle some lemon and the best EVOO you can find, heaven! I hope you give this dish a try, you will love it!
- 1 1lb. beef tenderloin (premium quality)
- Juice of 1 lemon
- 1 small handful Arugula leaves
- 3 Tablespoons shaved parmigiano-regiano
- 2 Tablespoons fresh pomegranate seeds
- 2 Tablespoons Extra Virgin Olive Oil
- Sea Salt and Fresh ground pepper to taste
- Slice the beef thinly about ⅛", Put down a sheet of plastic wrap and put the pieces as you cut them in a circle, leaving some space between each piece. Put a piece of plastic wrap over the circle of beef and pound with the flat side of a meat mallet until very thin (almost transparent).
- Remove the top layer of plastic wrap and flip the beef onto a plate and then remove the other sheet of plastic wrap.
- Squeeze the juice of a lemon over the beef along with a little sea salt.
- Sprinkle on the cheese, arugula and pomegranate seeds.
- Drizzle over some extra virgin olive oil
- Add some fresh ground pepper to taste.
- Serve immediately