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Meat RecipesBeef Recipes pg 2 >  Carpaccio of Beef Fillet


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4 servings

    400 g beef fillet,
    2 lemons + zests,
    olive oil
    juice from 1 lemon
    1 tomato
    sheep cheese, Parmesan or Manchego, etc.
    sprigs of chervil

*Place the beef fillet in the freezer to harden the meat. Don't freeze the meat - you just want to make it firm for easy slicing.

Peel and seed tomato, dice the tomato in small cubes.

Place the cubed tomato in a bowl. Add olive oil, lemon juice, salt and pepper while whisking.

Zest the lemons and blanch the zests for a few minutes.
Remove the white peels and remove the segments.
Add salt and pepper in the bottom of a plate. Store in the fridge.

Remove the beef from the freezer and slice it thinly.
For extra thin slices, place the slices between sheets of baking paper and carefully roll with a rolling pin. This will thin the slices until they are
almost transparent. Handle with care.

Place the slices on the seasoned plate.
Season the surface once again with salt and pepper.
Coat with lemon marinade taking care to coat all the meat.

Decorate with blanched zests and lemon segments.
Add a few shavings of sheep cheese that was made with a peeler and finish with some sprigs of chervil.
Serve immediately.

*NOTE: The beef fillet is much more flavorful if you sear the outside before placing in the freezer to make it firm for slicing.


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