Tender Beef Carpaccio with Herb Dip

1.Freeze the beef tenderloin for about 1 hour until firm but not completely frozen. This will make it easier to slice thinly.

2.Using a sharp knife, slice the beef tenderloin as thinly as possible. Aim for paper-thin slices for the best texture.

3.Arrange the beef slices on a large serving platter, slightly overlapping them to create an elegant presentation.

4.In a food processor, combine the mixed fresh herbs, Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Blend until smooth and creamy.

5.Taste the herb dip and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.

6.Transfer the herb dip to a piping bag or a small bowl for serving.

7.Drizzle the arranged beef carpaccio with a little olive oil and season with salt and pepper to enhance the flavors.

8.Serve the carpaccio immediately, with the herb dip piped on top or served on the side for dipping.