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