Beef Carpaccio with Pasta

How to prepare beef carpaccio with pasta

1. Cut the tenderloin into thin slices (about 1/2 cm).
   * If you have a meat slicer, you can put the meat in the freezer until it firms up a bit and then cut thin slices with the slicer; if you do this, skip steps 2 and 3 - you'll place the slices directly on the plate.
2. Place half of the slices on a piece of plastic wrap, side by side. Cover with another piece of plastic wrap. Using a meat mallet (the flat side; or the bottom of a flat glass), pound the meat as you would for schnitzel, starting from the center with gentle movements so you don't tear the meat. Repeat with the remaining meat.
   * The pounded meat can be stored between the plastic wrap sheets in the refrigerator for up to 4 hours.
3. When the meat is ready, remove the top plastic wrap. Flip the meat onto a plate and remove the second plastic wrap.
4. Drizzle the meat with a little olive oil, a little lemon juice, and sprinkle with salt and pepper. Shave parmesan on top using a vegetable peeler.
5. Cook the pasta in plenty of salted water according to package instructions.
7. While the pasta cooks, slice the garlic and add it to the heated oil. Saute the garlic over low heat for 5 minutes until it becomes slightly golden. Remove the garlic from the pan and add the bell pepper cut into very small cubes. Fry for 5 minutes until it softens a bit. Add the chili and fry for 1 more minute.
8. Add the drained pasta and 2-3 tablespoons of the pasta cooking water. Stir and add salt to taste.
9. Remove the pasta from heat and add the basil cut into strips.
10. Serve the carpaccio with a portion of warm pasta (or at room temperature).

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