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Shopping ListRecipe: Warm Beef Carpaccio with Parmigiano, White Truffles and Fennel Salad
Ingredients for 4 people
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- 1 ½ pound Beef Tenderloin Fillet
- 4 tablespoons Extra Virgin Olive Oil Divided
- 4 ounces Parmigiano Reggiano Cheese Shaved
- 1 Fennel Bulb Washed
- ½ cup Fresh Italian Parsley Chopped
- ½ Fresh Lemon
Le Ricette
Warm Beef Carpaccio with Parmigiano, White Truffles and Fennel Salad
PREPARATION TIME
0 min
0 min
Tags
Ingredients for 4 people
1 ½ pound Beef Tenderloin Fillet
4 tablespoons Extra Virgin Olive Oil Divided
4 ounces Parmigiano Reggiano Cheese Shaved
1 Fennel Bulb Washed
½ cup Fresh Italian Parsley Chopped
½ Fresh Lemon
Ingredients
Preparation 0 minutes preparation + 0 minutes cooking
preheat oven to 350ºf. trim off any excess fat from beef tenderloin. Place meat in the freezer for 1 hour. When meat starts to freeze, remove from freezer.
cut meat into very thin slices using a sharp knife. Pound meat to 1/8 inch thickness using a meat mallet.
place meat into a large shallow baking pan. Season meat with salt and pepper to taste and drizzle with 2 tablespoons olive oil.
bake for 1-2 minutes or until meat is cooked medium-rare to medium doneness. remove from oven and top with parmigiano shavings and thinly sliced white truffles.
cut fennel bulb into thin slices. Place in ice water to crisp.
juice lemon to yield 1 tablespoon lemon juice.
drain fennel and combine with parsley, remaining olive oil, lemon juice, salt and pepper. Place fennel salad on each plate and top with a few slices of tenderloin.
garnish with italian parsley and serve.
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