Firstly cut off the silver skin from the beef fillet and remove fat and tendons. Cut the meat into thin strips.
To flatten, place each slice in foil. The foil protects the meat, so that the meat fibres do not tear. Beat the beef slices flat using the meat flattener. Instead of a meat flattener, you could also use a heavy pan.
Sprinkle the carpaccio beef that has been cut with a few splashes of lemon juice and season with salt and pepper. Alternatively, sprinkle with olive oil or vinaigrette.
ChefTube: Your #1 destination for delicious and easy to follow recipes.
Subscribe now and be inspired by our range of recipes to suit any occasion - [ Ссылка ]
