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.
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.
For 4 servings:
200 grams beef tenderloin from the tip end of the roast
4 handfuls of mixed greens
½ cup Extra Virgin olive oil
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.