Buffalo Carpaccio: Raw Elegance on a Plate
This buffalo carpaccio is quick, luxurious, and bursting with fresh flavors—perfect for a special occasion or a gourmet treat!
Ingredients
- 200 g buffalo tenderloin or beef tenderloin
- 1 lemon juiced
- Extra virgin olive oil
- Flaky sea salt
- Freshly cracked black pepper
- Pumpkin seeds toasted
- Parmesan flakes
- Fresh basil leaves
- Optional capers arugula, or truffle oil for variations
Instructions
Prepare the Meat
- Trim any connective tissue or fat from the buffalo tenderloin.
- Slice the meat into small, even chunks (about 1-inch thick).
Pound the Carpaccio
- Place a piece of meat inside a cut-open ziplock bag (or between plastic wrap).
- Using a meat mallet or rolling pin, gently pound the meat into thin, even slices.
- Repeat with all pieces.
Arrange on a Plate
- Lay the pounded carpaccio slices on a chilled plate, slightly overlapping.
Season & Dress
- Lightly drizzle with lemon juice (just a hint).
- Add a swirl of extra virgin olive oil.
- Sprinkle with flaky sea salt and freshly cracked black pepper.
Add Toppings
- Scatter toasted pumpkin seeds and Parmesan flakes over the top.
- Tear fresh basil leaves and place them on the carpaccio.
Serve Immediately
- Enjoy right away with crusty bread or as an elegant appetizer.
Video
Notes
Use a very sharp knife for clean slicing.
If preferred, freeze the meat for 20-30 minutes before slicing for extra-thin cuts.
Experiment with toppings like truffle oil, microgreens, or balsamic glaze.
If preferred, freeze the meat for 20-30 minutes before slicing for extra-thin cuts.
Experiment with toppings like truffle oil, microgreens, or balsamic glaze.