Beef Carpaccio with Crispy Capers and Cilantro

Try this carpaccio recipe that is sure to impress everyone. Always use a trustworthy source for food, especially raw meats.

1 pound fresh organic grass-fed beef tenderloin from your local farm
1 organic lemon, juiced
2 tablespoons organic extra virgin cold pressed olive oil
organic baby arugula leaves
1/4 cup organic capers
celtic sea salt to taste
organic fresh cracked pepper
Parmesano Reggiano, thin shaved slices*
2 tablespoons organic fresh cilantro leaves, small chopped
handfull organic fresh chives, small chopped

Cover the tenderloin tightly and freeze until well chilled, about 30 minutes. 

Using a very sharp knife, slice the tenderloin crosswise as thin as possible. Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin. Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining tenderloin slices.

Drizzle the carpaccio with olive oil and lemon juice and season with salt and pepper. Top with the baby arugula and capers, garnish with chives and shaved (thinly sliced) Parmesan and serve immediately.

* a vegetable peeler works great for shaving the cheese into paper thin slices