Chef Marco Porceddu: Carpaccio di Manzo
Prep Time: 15 min
Difficulty:1 out of 5
1 pond of filet Mignon (Beef Prime Choice)
1 cup Enoki mushroom
1/4 cup capers
1/2 cup shaved Parmigiano Reggiano DOP
EVO (Extra Vergin Olive Oil) for drizzling
Cracked black pepper
Cut the filet into 1/4 inch thick slices.
Divide the slices into 4 equal portions.
Place a doubled sheet of plastic on a cutting board.
Place one serving of slices side by side on the plastic wrap.
Cover the plastic with another piece of doubled plastic wrap.
Use a mallet to evenly pound the meat thin.
There should be no space between the slices.
One thin single slice should form.
Peel the plastic wrap from the top of the meat.
Carefully place the pounded meat onto the plate. ( The top side with out the plastic first )
Put the plate upside down into the meat, turn over then gently peel off the plastic wrap.
Once you have a thin layer of meat on the plate, sprinkle the capers uniformly.
Then place mushrooms and Parmigiano.
Add cracked black pepper and drizzle with olive oil.
You can add little bit of fresh celery (use only the hearth of it) and instead of a USDA Prime choice you can use Wagyu Beef just don't pound it you get better results if you slice it really thin with a meat knife.
Check more recipes from Chef Marco Porceddu