- 400 g Tenderloin
- 100 g flaked Parmesan cheese
- 100 g Rocket Salad
For The Sauce
- 70 g Lemon Juice
- 100 ml Extra Virgin Olive Oil
- to taste Salt
- to taste Black Pepper
The beef carpaccio with rocket salad and parmesan is a simple and quick second course to prepare that does not need any cooking and for this it can be defined as a fresh summer dish: it is very thin slices of raw meat, generally of beef or veal , which are placed on a serving dish, sprinkled with rocket salad and parmesan and seasoned with oil, lemon, salt and pepper. Ideal to be enjoyed in summer, accompanied by a fresh salad.
To prepare the beef carpaccio with rocket salad and parmesan, start with the citronette sauce; squeeze the lemons and place the filtered juice in a bowl: add the oil, salt and ground black pepper, then emulsify the sauce with the help of a whisk. Once ready, place the sauce in a dispenser.
Lay the rocket salad on a serving dish, spreading it evenly, cut the meat into very thin slices with the help of a slicer and distribute it on the rocket salad.
Also add the cheese flakes, then finish with the citronette sauce and a few slices of lemon, then you can serve and enjoy your beef carpaccio with rocket salad and parmesan.