Beef carpaccio with pomegrade

Little spicy, with a special pomegranate-based dressing, this beef carpaccio is a very elegant entrée for festive days and a light and tasty main course: pair it with a glass of Prosecco Rosé Doc to savor it at its best.

INGREDIENTS (for 4people)

400 gr. of beef tenderloin

4 Radishes

2 Pomegranates

Extra-virgin olive oil 

Salt

Pink pepper

PROCEDURE

Prepare the marinade for your carpaccio by squeezing the pomegranate (a citrus juicer is sufficient) and adding extra virgin olive oil, salt and pink pepper to the juice.

In a casserole arrange a first layer of meat slices and season them with the marinade, continuing until you run out of ingredients.

Cover the casserole with clingfilm and place it in the refrigerator for at least 2 hours, turning it occasionally.

When it is time to serve, cut the radishes into very thin slices and arrange the marinated slices on the plate decorating with radish and a few pomegranate seeds: offer the carpaccio with a fragrant glass of Prosecco Rosé Doc.