Carpaccio clásico de ternera con rúcula y parmesano

Ingredientes

• 300 g beef tenderloin (as fresh as possible)
• 60 ml extra virgin olive oil
• 2 tbsp fresh lemon juice
• 60 g arugula
• 50 g Parmesan (in a piece, for shaving)
• 2 tsp capers (optional)
• Coarse sea salt to taste
• Freshly ground black pepper to taste

Preparación

1. 1

   Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 30 minutes. This makes it much easier to slice very thinly.Remove the meat from the freezer and slice it with a sharp knife into as thin slices as possible. Place the slices between two sheets of plastic wrap and gently flatten them with a meat mallet or the bottom of a heavy pan.Arrange the carpaccio slices on the plates. Make sure they cover the base nicely and overlap each other slightly.Make the dressing: mix the olive oil with the lemon juice, a pinch of salt and freshly ground black pepper. Whisk briefly with a fork until lightly emulsified.Drizzle the dressing generously over the meat.Distribute the arugula over the plates and shave or grate the Parmesan into thin ribbons on top.Finish with coarse sea salt and, if you like, a few capers for a salty, piquant touch. Serve immediately.