8 oz. beef tenderloin,
4 oz. organic spring mix lettuce,
50 gr. Asiago cheese,
several cherry tomatoes (halved)
4 tbsp. extra virgin olive oil,
1 tsp. dried Italian herb mix spice,
the juice of 2 fresh lemons,
1/3 tsp. wasabi powder (optional),
1 teaspoon rock salt,
2 sprigs fresh basil,
freshly grated black pepper to taste,
1/2 tsp. raw brown sugar.
1. Wrap the beef tenderloin with cling wrap and place it in the freezer for about 15 minutes or until half-frozen.
2. With a sharp knife slice the meat to 6-8 equal slices and place them on your chopping board over cling wrap.
3. Place another layer of plastic wrap over the beef tenderloin slices and pound them very gently until they are thin as the ones from the picture.
4. Put all the ingredients for the dressing in a glass dressing bottle and shake them well until emulsified.
5. Mix the salad with 2/3 of the dressing, place the carpaccio slices over the salad in the shape of a vulcano and drizzle the remaining dressing over the meat.
6. Garnish with a few leaves of fresh basil and freshly shaved Asiago cheese. Serve immediately.
I recommend serving the Beef Carpaccio in a cold serving platter.
About the author: George Krumov is a Red Seal certified Chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.