Simple Beef Carpaccio

June 24, 2011

Serves: ~4 as an appetizer


  • 2-3 ounces Beef Tenderloin
  • 1 tablespoon Capers
  • 1 piece Good Parmesan Cheese
  • 1/2 cup Balsamic Vinegar (Reduced to Syrup)
  • Crustini
  • Flaked Salt
  • Pepper
In This Recipe


  1. Chill Beef in Freezer for a few minutes to make it easier to slice thin
  2. Slice beef very thin, then pound even thinner between some Plastic Wrap
  3. Place pieces of the pounded Raw Beef on the Crustini
  4. Shave Parmesan Over each piece
  5. Sprinkle with Capers
  6. Drizzle with Reduced Balsamic
  7. Sprinkle with Salt and Pepper

More Great Recipes:
Capers|Beef|Make Ahead|Gluten-Free|Hors D'Oeuvre|Appetizer|Snack