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CARPACCIO

Ask your butcher for a degreased and untied fillet of beef. Using a sharp knife, cut the fillet into very thin slices (almost like Parma ham). Place the slices of beef in a deep dish, sprinkle with the oil and the juice of the lemons, season with salt and pepper. Leave to marinate for 1 hour in the refrigerator. Serve 4 slices of carpaccio per person. Serve very cold, with lettuce leaves, lemon wedges and sprinkled with chopped parsley.
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2 1/4 lb fillet of beef
1 cup olive oil
2 lemons
salt, pepper
chopped parsley
a few lettuce leaves
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15
mn
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To slice the meat more easily, chill the filet of beef in the freezer for 1 hour.
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Italy
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Appetizers
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