Beef Carpaccio | Elegant Italian Appetizer

Place a sheet of baking paper on the table and fold it in half. Draw a circle on the paper that matches the diameter of the plate you will use for serving.

Grease the paper with olive oil and place the meat in the center. Cover with the other half of the paper and gently pound the meat with the smooth side of a meat tenderizer until it reaches the outline, working from the center outwards.

Cut the flattened meat along the drawn line with scissors. Peel off one side of the paper, place the meat on the plate, then carefully remove the other layer of paper. Lightly brush with olive oil, season with salt and pepper.