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Prime tenderloin carpaccio recipe with beef steak house, red wine, Olive Oil

from: Galas

Cut of meat: Beef tenderloin

Master Chefs suggests: "Tenderloin is one of the most premium cuts of meat. The above recipe keeps its flavour intact." 

Ingredients: 
  • 800 gm beef tenderloin
  • 40 gm celery (finely chopped)
  • 50 ml extra virgin olive oil
  • 40 gm shallots
  • 30 gm arugula lettuce
  • 60 ml red wine vinaigrette
  • 60 gm parmesan shavings
  • 10 gm cracked black pepper
Method of preparation: 


Trim the tenderloin and season with rock salt and cracked black pepper. Roll in cling film to form round shape and place in the freezer to freeze. Once it's cold, make thin slices of the beef and place it on a plate, brushed with some olive oil. In another bowl mix celery and shallots with the vinaigrette and place it around the sliced beef. Garnish with lettuce, parmesan and cracked black pepper. Serve.



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