Beef Carpaccio

Directions

1. 1

   Step 1

   

   Rinse the beef tenderloin well, trim off fat and membranes. Prepare a sharp knife or slicer, plastic wrap, a small bowl, and a serving platter.

2. 2

   Step 2

   

   Trim the edges of the tenderloin piece to give it an even cylindrical shape. Wrap the meat in plastic wrap and place it in the freezer for 1.5 hours.

3. 3

   Step 3

   

   After the time has passed, remove the beef, free it from the wrap, and slice it very thinly using a slicer or a sharp knife.

4. 4

   Step 4

   

   Arrange the meat slices in an even layer on a cutting board, sprinkle with salt, and return to the freezer for 20 minutes.

5. 5

   Step 5

   

   Cut off ¼ of the lemon and squeeze the juice from it. Combine the lemon juice in a bowl with yogurt, Worcestershire sauce, Tabasco sauce, and white pepper. Mix well.

6. 6

   Step 6

   

   Transfer the salted, slightly frozen meat slices to a serving platter and drizzle them with the prepared white sauce.

7. 7

   Step 7

   

   Garnish the finished carpaccio with pickled capers and red onion.