Carpaccio of Beef with Parmesan and Sautéed Broccoli Rabe

• 680 g beef tenderloin⇄

Place the beef tenderloin in the freezer for 20-30 minutes to firm up, making it easier to slice thinly without tearing.

💡 Use a clean, dry cutting board to avoid cross-contamination with raw meat.

• 400 g broccoli rabe⇄

Rinse the broccoli rabe thoroughly under cold water, trim the tough ends of the stems, and roughly chop into bite-sized pieces.

💡 Pat the broccoli rabe dry with a clean kitchen towel to prevent excess water from diluting the sauté.

• 680 g beef tenderloin⇄

Using a very sharp knife, slice the partially frozen beef into paper-thin slices, aiming for uniform thickness to ensure even presentation.

💡 Keep the slices covered with plastic wrap and refrigerated until ready to plate to maintain freshness.

• 30 ml extra virgin olive oil⇄
• 2 cloves garlic⇄
• 1 g red pepper flakes⇄

1. 1.Heat olive oil in a large skillet over medium heat (about 160°C).
2. 2.Add minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant and golden, but not browned.

💡 Keep the heat moderate to avoid burning the garlic, which can turn bitter.

• 400 g broccoli rabe⇄

1. 1.Add the chopped broccoli rabe to the skillet, tossing to coat in the oil and garlic mixture.
2. 2.Cook for 5-7 minutes until wilted and tender with slightly crisp edges.

💡 Stir frequently to ensure even cooking and prevent sticking to the pan.

• 680 g beef tenderloin slices⇄

Lay the beef slices on chilled plates in a single layer, slightly overlapping, to create an even base for toppings.

💡 Use a chilled plate to keep the raw beef fresh and prevent it from warming up too quickly.

• 60 ml extra virgin olive oil⇄
• 40 ml fresh lemon juice⇄
• 8 g flaky sea salt⇄
• 4 g black pepper⇄

1. 1.Drizzle the beef slices evenly with olive oil and lemon juice.
2. 2.Sprinkle with flaky sea salt and freshly ground black pepper for a balanced flavor.

💡 Use a light hand with the lemon juice to avoid overpowering the delicate beef.

• 20 g capers⇄
• 120 g Parmesan cheese⇄
• 80 g fresh arugula⇄
• 20 g lemon zest⇄

Scatter rinsed capers over the beef, add thinly shaved Parmesan on top, and garnish with fresh arugula and a sprinkle of lemon zest for brightness.

💡 Use a vegetable peeler to shave the Parmesan for thin, delicate pieces that melt in the mouth.

• 10 ml lemon juice⇄

Remove the skillet from heat, squeeze a touch of fresh lemon juice over the broccoli rabe, and toss to combine for a bright, tangy finish.

💡 Taste and adjust seasoning if needed before serving to balance the bitterness of the greens.