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Beef Carpaccio with Pomegranate

Yordanka KovachevaYordanka Kovacheva
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Beef Carpaccio with Pomegranate
Image: Yordanka Kovacheva
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18/03/2021
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Preparation
18 min.
Тotal
18 min.
Servings
2
"For beef - with love. Uniquely tasty and fragrant carpaccio"

Ingredients

  • beef tenderloin - 3.5 oz (100 g)
  • pomegranate - 1/2 fruit, the grains
  • parmesan - 1.75 oz (50 g) or to taste
  • tomatoes - 1 pc.
  • olive oil - 2 2/3 tbsp (40 ml)
  • lemon juice - from 1/2 fruit
  • salty - to taste, large, flaky
  • basil - 3 - 4 leaves, fresh
  • balsamic reduction - optional
  • cedar nuts - optional
measures

How to cook

Clean the meat from gristles, if there are any, and put it in the freezer for 30 minutes. This way it will harden and it will be easy to handle. It should be firm, but do not allow it to freeze completely.

Using a sharp knife, cut it into slices as thin as possible. It works best with a sausage slicer, so you can use one if you have one.

Place a stretch film between each piece so that they do not stick to each other, and when you have finished cutting, hammer them lightly on top with a wooden mallet, thinning them out even more.

Grate the tomatoes and add a little salt and olive oil. Spread it on the surface of a wide plate without reaching the edges.

Carefully arrange the beef carpaccio on the tomatoes (only one row).

Mix lemon juice with olive oil and spray the meat. Sprinkle pomegranate seeds and Parmesan cheese on top.

Put one of the basil leaves in the middle and chop and sprinkle the rest on the appetizer. Finish with flaky salt to taste.

Optionally, you can add cedar nuts, which are very suitable, as well as a balsamic reduction for more beauty and taste.

Serve with a glass of good red wine!

Note and recommendation: Due to the fact that the meat is eaten raw, it is extremely important to choose quality and fresh meat.

Enjoy your meal!

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