Beef Carpaccio with Pomegranate2013-10-11
- Yield : 4 servings
- Prep Time : 30m
- Ready In : 50m
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- 12 ounces whole beef tenderloin
- Bunch of arugula, torn
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper
- Parmigiano Reggiano cheese, shavings
- 1 cup pomegranate seeds
- Juice of 1 lemon
Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.
Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.
Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.
Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.