Though you might think of it as “restaurant food,” classic carpaccio is simple to prepare at home, especially if you ask the butcher to slice the beef for you. Just remember to call ahead, since the meat must be frozen for thirty minutes before being sliced paper-thin. Of course, in an uncooked preparation, it is essential to buy meat only from your most trusted source and use it promptly.
|1/2||pound||filet mignon, sliced paper-thin|
|1/8||teaspoon||freshly ground pepper|
|6–8||shaved strips||Parmesano Reggiano cheese|
|drizzled||extra virgin olive oil|