Beef Carpaccio with Parmesan
In the summer, I like to eat beef carpaccio quite often. It's so expensive in the restaurants, and we don't really know how it's prepared. So, on Sunday morning
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at damya.com.
Cooking tools:
- Salad spinner
- Rolling pin
- Zip-top bag
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Serving bowl
- Fork
- Measuring spoon
- Plastic wrap
- Refrigerator
- Freezer
- Plate
Ingredients
- 600 g or 1.5 lb beef tenderloin (one piece 6 cm thick)
- 50 g or 2 oz parmesan cheese
- 300g or 10 oz baby spinach
- 7 tbsp. Damya Robust Olive Oil
- 2 lemons
- 4 marinated sun-dried tomatoes
- Olives
- Marinated artichokes
- Salt
- pepper
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