Barilla recipes

google plus pinterest facebook twitter

Warm Beef Carpaccio with Parmigiano, White Truffles and Fennel Salad


Big Image
Warm Beef Carpaccio with Parmigiano, White Truffles and Fennel Salad
NUTRITIONAL FACTS
CALORIES: 430
CARBOHYDRATE: 5.0g
PROTEIN: 42.0g
FAT: 28.0g



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



Preparation
1. PREHEAT oven to 350ºF

2. TRIM off any excess fat from beef tenderloin

3. Place meat in the freezer for 1 hour

4. When meat starts to freeze, remove from freezer

5. CUT meat into very thin slices using a sharp knife

6. Pound meat to 1/8 inch thickness using a meat mallet

7. PLACE meat into a large shallow baking pan

8. Season meat with salt and pepper to taste and drizzle with 2 tablespoons olive oil

9. BAKE for 1-2 minutes or until meat is cooked medium-rare to medium doneness

10. Remove from oven and top with Parmigiano shavings and thinly sliced white truffles

11. CUT fennel bulb into thin slices

12. Place in ice water to crisp

13. JUICE lemon to yield 1 tablespoon lemon juice

14. DRAIN fennel and combine with parsley, remaining olive oil, lemon juice, salt and pepper

15. Place fennel salad on each plate and top with a few slices of tenderloin

16. GARNISH with Italian parsley and serve