Best of Delaware Recipe: Nothing Beats Beef Carpaccio from Harry’s Savoy

Serve this starter with Parmesan and capers.

Beef Carpaccio

Yields: 4 servings


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  • 16 ounces beef tenderloin Tips
  • Capers
  • Red Onions
  • kosher salt
  • freshly ground black pepper
  • Parsley, chopped
  • Shaved Parmesan
  • Extra Virgin Olive Oil

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with capers, Red Onions, salt, pepper, Parmesan Cheese, Parsley & Extra Virgin Olive oil. of Harry’s Savoy

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