How to make
The beef should be fresh and well cleaned, because it is consumed raw for this appetizer. When you're done, wrap it in cling film and put it in the freezer for half an hour.
Cut the beef tenderloin into thin, translucent slices. Arrange them on top of each other, by placing plastic wrap or baking paper between them, so that they do not stick to each other.
You can put them in the refrigerator, if they will not be consumed straight away or leave them at room temperature.
You need to flavor the carpaccio just before serving it, so mix the lemon juice, basil, black pepper, salt and olive oil.
Place the fine sliced of beef in a suitable serving platter or wide plate without overlapping the slices and drizzle them with the prepared dressing. Grate the parmesan on top.
The Traditional Beef Carpaccio is ready!
