Beef Carpaccio

(from Jason Ferguson’s recipe box)

Source: Good Eats, Alton Brown

Serves 4 people

Categories: Steak-

Ingredients

  • 8 to 10 ounces beef tenderloin from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • Your favorite vinaigrette

Directions

  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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