Beef Carpaccio With Pomegranate
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
53
Spice
36
Sweetness
36
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes
2
This makes it easier to slice the beef
3
Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap
4
With a beef pounder, flatten out the beef until it is paper thin
5
Remove the beef from the plastic wrap and arrange in one layer on a large plate
6
Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat
7
Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving