Carpaccio is the Italian version of Steak Tartare (see Moody’s Foodie recipe for Steak Tartare). Carpaccio is raw beef so if you have issues with raw or even rare, skip this recipe. If you can jump that hurdle, this is a real treat. This was first developed by Guiseppe Cipriani in 1931 at his famous Harry’s Bar in Venice.
- 8 oz. lean Moody’s filet mignon
- 4 C baby arugula
- Your favorite vinaigrette
- Shaved Parmesan cheese
- Kosher salt
- Freshly ground black pepper
Wrap the filet in plastic wrap and place in the freezer for 2 hours. Place four plates in fridge to chill.
After 2 hours in freezer, unwrap the filet and thinly slice into ⅛- to ¼-inch slices.
Layout sheets of waxed paper and place filet slices on the paper, leaving distance between each sheet. Place another sheet of waxed paper on top of each filet slice and gently pound the meat with a mallet until paper-thin. Repeat until all the meat is pounded.
Divide the meat equally to the four chilled plates. Serve with the arugula and shaved Parmesan and drizzle with vinaigrette and salt and pepper to taste.