Beef Carpaccio is served RAW with extra virgin olive oil, shaved parmesan, capers, kalamata olives and crostini. It is a unique appetizer that tastes fabulous, perfect for red meat lovers!
you may use a strip loin instead of filet mignon
Prepare the Beef:
Place the beef in the freezer for about 20-minutes to firm, but not freeze.
Chilling the beef makes it easier to slice paper thin.
Lay a sheet of plastic wrap on a cutting board
Remove the beef from the freezer and cut into very thin slices.
Overlap each slice slightly on the plastic wrap.
Top this with another piece of wrap.
Pound the beef gently with the flat side of a meat mallet until it is paper thin and about the shape of your serving plate or platter.
Remove the top piece of wrap and invert the pounded steak onto your platter.
Keep this chilled in the fridge until its ready to serve.
Drizzle the steak with olive oil, a sprinkle of kosher or sea salt, fresh ground black pepper, very thinly shaved or minced garlic, capers, chopped kalamata olives, fresh basil chiffonade and shaved parmesan cheese.
Garnish the platter with some freshly made crostini and serve while chilled.