Beef Carpaccio from Italy, Beef Tartare from France, Yukhoe from Korea… Lot’s of cultures have their own unique dishes with raw beef sitting smack in the center. Capers, crusty bread and a decent bottle of vino IS A MUST. Let this thin boeuf BLOW YOUR MIND. Cook on! 🤘🏻 Adam
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Beef Carpaccio:
1 6-8oz Filet of Beef Tenderloin
2 tbsp Olive oil, divided
1 Lemon, cut in wedges
3-4 Asparagus spears, ribbons
5 Snap peas, thinly sliced
1 tbsp Capers
TT Parmigiano-Reggiano, ribbons
TT Crunchy salt
To Serve:
Crunchy Bread
Many bottles of Decent Wine
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