for 2 person
- 200 grams beef tenderloin
- 5 grams of sliced sea salt
- 2 tablespoon mayonnaise sauce
For the above:
- 200 grams mixed season greens
- 2 tablespoons extra virgin olive oil
- 1 sweet spoon red grape juice
- 1 gram freshly ground black pepper
- 1 gram slimy sea salt
For a mixed green salad:
Take the oily parts completely over the flesh. Slice the meat into paper slices using sharp knives or a special apparatus. Serve fresh fresh and without waiting for the rich to change.
How is it prepared?
To prepare carpaccio according to the Jipriani tradition; Choose a fat-free piece from the fillet (boneless meat) section, which is the least oily and soft part of the product.
Using a professional cutting tool or a very sharp knife, slice the meat to be very thin.
After sprinkling a little thinly sliced sea salt on top, take a few minutes to rest.
Carefully place the beef carpaccio slices side by side on the serving plate.
Squeeze the freshly prepared thin mayonnaise sauce over the slices of meat at regular intervals with the aid of a fine-tipped sauce.
For the salad you will serve; dry the mixed seasonal greens in abundant water afterwards.
Serve with extra virgin olive oil, red grape juice, freshly ground black pepper and finely ground sea salt in a separate place and then serve without carpaccio.