I want to replicate a dining experience a friend and I had a few years ago. He loved the carpaccio we shared and I'd love to surprise him with it as an appetizer. I am not looking to completely replicate it because I know which ever recipe I choose will be appreciated also I don't think either of us remember the preparation, but we both remember the experience of enjoying the dish.
Some questions: Are there suggested cuts of meat to practice on before I invest in a tenderloin? What are some not to miss/innovative/ tried and true recipes to try? What kind of olive oil should I use? Are there some techniques for slicing and flattening the beef that work well (I am a bit leary at flattening because it takes away from presentation and texture). Thanks