Beef Tenderloin Carpaccio
cook:
25 min
2 servings
US
original
metric
2 servings
US
original
metric
Ingredients
8 oz beef tenderloin
2 tbsp pickled red onions
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1 tbsp toasted pistachio
1 tbsp Spiceology Chili Threads
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2 tbsp castelvetrano olive
1 tbsp lemon zest
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1 tbsp lemon juice
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1 tbsp shaved horseradish
Spiceology Flakey Salt
Spiceology Black Pepper
ice
fancy olive oil
Step 1
I'm using tenderloin because it's tender...but you can use any nice cut of steak. New York strip, ribeye, etc.
8 oz beef tenderloin
Step 2
Place meat between two pieces of parchment paper and pound until flat.
8 oz beef tenderloin
parchment paper
Step 3
Throw the meat in the freezer to keep cold. You could keep it in the freezer overnight.
Step 4
Blend ice, then place a plate on top of it, this way you can serve your carpaccio cold.
ice
blender
Step 5
This is all about garnishing. Start with castelvetrano olives, drizzle with fancy olive oil, add crushed toasted pistachios, pickled red onions, chili threads, freshly shaved horseradish, lemon zest, lemon juice, freshly cracked pepper, and Spiceology flaky salt.
2 tbsp castelvetrano olive
fancy olive oil
1 tbsp toasted pistachio
2 tbsp pickled red onions
1 tbsp Spiceology Chili Threads
1 tbsp shaved horseradish
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1 tbsp lemon zest
1 tbsp lemon juice
Spiceology Black Pepper
Spiceology Flakey Salt
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