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Beef Tenderloin Carpaccio
Black Onyx Tenderloin
Extra Virgin Olive Oil
Parmigiano Reggiano Cheese
Serving 1 person
Cooking Instruction :
Thinly slice the beef into approximately into 0,8 cm to 1 cm pieces. Lay out sheets of parchment paper and place each slice onto the parchment paper.
Top with another piece of parchment paper and gently pound the meat with a meat mallet or rolling pin until paper thin. Put back to fridge.
Brush the plate with extra virgin olive oil.
Half cut cherry tomato mix with salt, pepper & extra virgin olive oil.
Wash & dry rocket season with salt, pepper & extra virgin olive oil.
Remove parchment paper from the beef, place the meat onto plate.
Season the meat with salt & pepper.
Put rocket and cherry tomato over the meat.
Pour extra virgin olive oil & balsamic reduction on top.
Shave pamigiano reggiano cheese as topping.