Beef Carpaccio | Italian Classic

Fold a sheet of baking paper in half. Draw a circle the size of the serving plate on the paper.

Brush the inside of the paper with a little olive oil and place the meat in the center. Cover with the other half of the paper and carefully flatten the meat with the flat side of a meat tenderizer, working from the center outwards to the drawn circle.

Cut the flattened meat along the line into a regular circular shape. Peel off one side of the paper, invert the meat onto the plate, and carefully peel off the second side of the paper like a sticker. Lightly brush the meat with olive oil, season with salt and pepper.