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Join Daniel and Mirra from The Perennial Plate as they show you a recipe for Beef Carpaccio inspired by their recent trip to Italy.
Grass fed beef ribeye, sirloin, tenderloin
Asparagus stalks (Thinly shaved)
Small bunch of pea shoots
Edible flowers (if they are in your backyard)
Thinly slice the beef, place it between plastic wrap, you want the circumferance to be about half of the plate you are serving it on.
Pound it with your fist until it increases to the size of the plate (almost double).
Slice asparagus and warm in olive oil and salt.
Sprinkle the beef with fancy salt and then garnish the beef with the asparagus, pea shoots and flowers as well as olive oil and lemon juice.
Serve and eat immediately.
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