This is one my my favorite ways to eat beef carpaccion. It's essential to use the freshest beef tenderloin—ask your butcher to slice it thinly for the best results! This unique way of eating carpaccio was one of the
favorites starters in my restaurant in Cannes, France.
Topped with vibrant arugula, creamy burrata, a drizzle of high-quality olive oil, balsamic and a sprinkle of homemade olive crumble, this dish is an absolute must-try!