Beef Tenderloin Carpaccio
Description
It works both for holidays and for everyday. If you want to know, serve the appetizer to the table.
Instructions
- 1
Step 1
Put the baguette in the freezer. When it has frozen, slice it as thinly as possible. This is easier to do with a slicer, but you can also use a regular sharp knife. In addition to baguette, you can use pieces of lavash. Arrange the bread on a baking sheet and dry it in the oven at 120 degrees for half an hour.
- 2
Step 2
Wash the beef tenderloin and pat it dry with paper towels so the meat is dry. If necessary, trim away any unnecessary membranes and sinew. Slice it into thin strips across the grain with a very sharp knife.
- 3
Step 3
Wrap the pieces of meat in plastic wrap, or simply place them in an A4-size folder. Pound the beef tenderloin with a spatula until semi-transparent. The plastic wrap will keep the meat intact and prevent it from falling apart.
- 4
Step 4
Pour olive oil into the blender bowl, add the raspberries, salt, and squeeze in the lemon juice. If the lemon has seeds, make sure they don’t get into the bowl. Blend everything well with an immersion blender.
- 5
Step 5
Take a large platter on which you will arrange the carpaccio. Spread the bottom with balsamic cream. Place the meat on a plate and drizzle with sauce. Then top the beef slices with a little raspberry, arugula, and "Pesto" sauce.