ROMAN CARPACCIO
 (CHEF LUCA’S RECIPE)

2 SMALL BEEF TENDERLOINS
SALT & FRESH GROUND BLACK PEPPER TO TASTE
BALSAMIC SYRUP
OLIVE OIL
ARUGULA GARNISH
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POUND FILLETS WAFER THIN BETWEEN SHEETS OF WAXED PAPER.  MANY BUTCHERS WILL DO THIS FOR YOU.

CUT BEEF CAREFULLY INTO 6" OVAL SLICES

LAY ON SERVING PLATE  AND SPRINKLE WITH SALT. LET SIT A MINUTE  OR TWO AND YOU WILL SEE SOME PINKNESS GONE.  PEPPER TO TASTE.

TOP WITH ARUGULA AND DRIZZLE LIGHTLY WITH BALSAMIC SYRUP AND OLIVE OIL.

THE SALT AND THE VINEGAR “COOK” THESE WAFER THIN SLICES SLIGHTLY UNTIL THEY ARE ESSENTIALLY RARE BEEF.
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BALSAMIC SYRUP

WARM BALSAMIC VINEGAR AND SMALL AMOUNTS OF SUGAR UNTIL YOU HAVE A THIN CREAM.  DRIZZLE BALSAMIC GLAZE OVER ESCALOPES AND ROCKET SALAD.