Cannabis Carpaccio

Ingredients

• 400 g 14.1 oz Beef tenderloin (sushi-grade, freeze 2 hours before slicing)
• 4 tsp 4 tsp Cannabis-infused olive oil (high-quality)
• 3 tbsp 3 tbsp Regular olive oil (extra virgin)
• 2 tbsp 2 tbsp Fresh lemon juice
• 80 g 2.8 oz Arugula
• 60 g 2.1 oz Parmesan (shaved)
• 2 tbsp 2 tbsp Capers
• 1 tsp 1 tsp Fleur de sel
• 0.5 tsp 0.5 tsp Black pepper (freshly ground)
• 1 tsp 1 tsp Dijon mustard (for dressing)

Instructions

1. 1
   Beef tenderloin 2 hours in freezer — easier to slice.
2. 2
   Slice paper-thin with a very sharp knife (1–2mm) using a slicing motion.
3. 3
   Place slices between plastic wrap. Gently pound with meat mallet.
4. 4
   Arrange on chilled plates.
5. 5
   Dressing: Whisk together cannabis-infused olive oil, regular oil, lemon juice, and Dijon mustard.
6. 6
   Drizzle dressing over the carpaccio.
7. 7
   Top with arugula, shaved Parmesan, and capers.
8. 8
   Finish with fleur de sel and freshly cracked black pepper. Serve immediately.

Pro Tips

• Cannabis-infused olive oil in dressing — keep cold, no heating, THC fully preserved.
• Meat must be partially frozen — paper-thin slicing is nearly impossible otherwise.
• Chill plates before serving — carpaccio must never become warm.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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