Carpaccio Daging Sapi

Name: Carpaccio Daging Sapi
Cuisine: italian
Ingredients: 200 g beef tenderloin, trimmed; 2 tbsp extra‑virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp sea salt; ½ tsp freshly ground black pepper; 1 tbsp capers, rinsed; 30 g arugula leaves; 30 g shaved Parmesan cheese; 5 g shaved black truffle (optional)

MBG-eligible

Beef Carpaccio

Carpaccio Daging Sapi — Photo: Kritzolina, CC BY-SA 4.0 · wikimedia-commons

Ingredients

200 g beef tenderloin, trimmed
2 tbsp extra‑virgin olive oil
1 tbsp fresh lemon juice
1 tsp sea salt
½ tsp freshly ground black pepper
1 tbsp capers, rinsed
30 g arugula leaves
30 g shaved Parmesan cheese
5 g shaved black truffle (optional)

Instructions

11. Freeze the beef tenderloin for 15 minutes, then slice it as thinly as possible using a sharp knife.
22. Arrange the raw beef slices in a single layer on a chilled plate, overlapping slightly.
33. Drizzle the olive oil and lemon juice evenly over the beef.
44. Season with sea salt and freshly ground black pepper.
55. Scatter capers over the meat.
66. Top with arugula leaves and shaved Parmesan cheese.
77. If using, garnish with shaved black truffle.
88. Serve immediately, allowing guests to enjoy the delicate texture and flavors.

Source: llm-generated