Carpaccio

• 3 lbs sirloin, trimmed to yield
• 1 1/2 lbs Carpaccio sauce (recipe to follow)
• Reggiano Parmesan Fresh
• ground black pepper
• Salt

Instructions

Chill meat well. Using a razor sharp knife, slice the meat paper thin. You may, if you want, pound the slices of meat between two pieces of plastic wrap to the desired paper thinness. Arrange slices of meat on 6 chilled dinner plates to cover the surface completely. Drizzle with Carpaccio Sauce and garnish with shaved Parmesan curls (use your vegetable peeler), salt, and fresh ground black pepper.

Back to all Recipes