Broad Carnivore
Beef Carpaccio
Raw beef sliced paper-thin, topped with parmesan and hot butter. Venetian classic. Use only very fresh beef from a trusted butcher. Not recommended for pregnant, elderly, or immunocompromised diners.
Prep
35 min
Servings
1 (2 original)
Difficulty
medium
320 cal
26g protein
24g fat
Ingredients
1
Scaled to 1 serving (0.5x)
- 4 oz beef tenderloin or eye of round (Trim clean. Freeze 30 minutes before slicing.)
- 1 oz parmigiano reggiano, shaved
- 1 tbsp butter, melted and still hot
- coarse salt
- black pepper
Instructions
- 1
Freeze the beef 30 minutes so it firms up for slicing.
- 2
Slice paper-thin with a very sharp knife. Lay slices between plastic wrap and pound with a mallet to get translucent.
- 3
Arrange slices on a chilled plate, barely overlapping.
- 4
Season with salt and pepper.
- 5
Shave parmesan over the top. Drizzle hot melted butter over everything. Serve immediately.
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