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Beef Tenderloin Carpaccio

cook:

25 min

2 servings

US

original

metric

Picture for Beef Tenderloin Carpaccio

2 servings

US

original

metric

Ingredients

8 oz beef tenderloin

2 tbsp pickled red onions

1 tbsp toasted pistachio

1 tbsp Spiceology Chili Threads

2 tbsp castelvetrano olive

1 tbsp lemon zest

1 tbsp lemon juice

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

1 tbsp lemon zest

1 tbsp lemon juice

Spiceology Black Pepper

Spiceology Flakey Salt

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