Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass and his 37 Cooking Secret: Beef Carpaccio March 26, 2010

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 10:51 am
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Beef Carpaccio, the latest Clay Douglass Cooking Secret.

Ingredients: 10 ounces beef tenderloin from the tip end of the roast, 4 handfuls arugula, Modena vinegar, salt, Parmesan cheese.

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

After 2 hours, thinly slice the beef into approximately 1/8 inch inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and pound the meat with a meat mallet. Divide the meat evenly among the plates and add the arugula, Modena vinegar, Parmesan cheese and salt to your taste.

Total Time: 3 hours.

You will like if: you are not afraid of raw meet.

Clay Douglass ´ Score: 5/5

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