Beef Carpaccio with Cheese and Vegetables
Thinly sliced raw beef topped with shaved cheese, fresh tomatoes, bell pepper, and herbs. A quick, elegant no-cook appetizer or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- ½ lb beef tenderloin
- 2 oz Parmesan cheese
- 1 medium tomato
- ½ medium bell pepper
- 2 tbsp olive oil
- ½ medium lemon
Instructions
- 1
Wrap the 0.5 lb beef tenderloin in plastic wrap and freeze until firm but not solid, about 30 minutes. This makes slicing paper-thin easier.
- 2
Using a sharp knife, slice the beef as thinly as possible against the grain. Arrange the slices in a single layer on a serving plate.
- 3
Shave the 2 oz Parmesan into thin curls and scatter over the beef. Slice the 1 tomato and 0.5 bell pepper into thin strips and arrange on top.
- 4
Drizzle with the 2 tbsp olive oil and squeeze the juice of 0.5 lemon over everything. Season with salt and pepper, then serve immediately.
Tools you’ll need
- sharp knife
- cutting board
- serving plate
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