Beef Tenderloin Carpaccio

  1. Black Onyx Tenderloin 
  2. Rocket Leaf
  3. Cherry Tomato
  4. Extra Virgin Olive Oil
  5. Balsamic Reduction
  6. Parmigiano Reggiano Cheese

Serving 1 person

  • 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.