Grass Fed Beef Tenderloin Carpaccio with Capers & Herbs
SERVES: 2
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
COURSE: Starter
The best carpaccio begs for the finest meat, and grass fed beef tenderloin checks all the boxes for sensational. Enhanced with a fruity olive oil, briny capers, and bright herbs, this dish is both elegant and delectable.
Ingredients
- 1 6 oz grass fed beef tenderloin
- 1 Tbsp olive oil
- 2 Tbsp capers
- 1 Tbsp minced chives
- 1 Tbsp fresh parsley leaves
- Salt and pepper, to taste
Instructions
- Unwrap tenderloin and place in freezer for 15 minutes.
- Carefully slice tenderloin as thinly as you can then place on a large piece of wax paper.
- Using a mallet or the back of a heavy spoon or pan, pound beef into very thin pieces.
- Gently transfer the beef to your serving platter. Drizzle with olive oil, then top with capers, chives, and parsley. Season with salt and pepper and serve.
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