Raw Recipe for Beef Tenderloins

When it comes to eating raw meat, beef is one thing I can think about tolerating. The idea of eating raw chicken has not soaked in yet, but give me some beef, goat, fish, or even lamb and snails, I can easily enjoy those as a meal.

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With that said, this recipe from Darko Velcek hits the spot with me and i’m going to add it to my list of favorites moving forward.

Beef tenderloins used to make carpaccio








For 4 servings:

200 grams beef tenderloin from the tip end of the roast
4 handfuls of mixed greens
Shaved Parmesan

½ cup Extra Virgin olive oil
Sea salt
Freshly ground black pepper
2 table spoon grated Parmesan
4 leaves of fresh basil (chopped)

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with the olive oil, salt, pepper and Parmesan.

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