Dry-Aged Filet Carpaccio with Grana Padano and Salad

Dry-Aged Filet Carpaccio

Beef carpaccio is a very simple dish, easy to prepare, but with the best ingredients, a very natural and healthy enjoyment. For this purpose the best in all the products should used. Premium Olive Oil – an extra virgin very fruity-grassy oil, Grana Padano is the long matured, which we let a few days in the ripening cabinet.

The beef should not be mature too long to get not too intense flavor. 7-10 days is enough to bring about a change. All it takes is a light salad, wild lettuces are a welcome change, if they are available for. The court is a popular appetizer and should always be served fresh.


  1. The frozen meat in the refrigerator to thaw.
  2. Put meat on a plate with a paper towel and cover with foil.
  3. Now cut the meat into thin slices.
  4. Place one slice of meat between two sheets.
  5. Cut the meat now with a serious saucepan / pan as evenly as possible and thin.
  6. Ensure that you just plating and from above and hit no holes.
  7. Carefully remove the top sheet.
  8. Sprinkle or rub the dish with the olive oil and a now place the slice of meat on it.
  9. Carefully remove the second film.
  10. Sprinkle the meat from above with the olive oil and season it with fleur de sel and pepper.
  11. Now wash, spin and clean the salad.
  12. Grana padano planed into slices.
  13. Arrange everything on a large plate.

Ingredients for 4 persons:

  • 400 grams of beef
  • 300 grams of salad of the season
  • 100 grams of Grana Padano
  • Some olive oil
  • Pepper
  • Fleur de Sel

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