Beef Carpaccio

Place the beef tenderloin in the freezer for 30-45 minutes until it is firm but not completely frozen. This makes slicing much easier.

Using a very sharp knife, slice the partially frozen beef tenderloin against the grain into paper-thin rounds, approximately 1-2mm thick.

Lay plastic wrap on a clean work surface. Arrange the beef slices in a single layer on the plastic wrap, slightly overlapping if necessary.