A traditional beef carpaccio consists of thin slices of lean fillet tenderloin topped with extra virgin olive oil, parmesan shavings, sea salt, and fresh ground pepper. The variation uses bresaola, a cured meat that is easier and quicker to prepare than raw tenderloin. It is also a delicious option if you are not comfortable eating raw meat. I created this dish from what I had on hand one evening, and about six months ago, I saw a recipe for Bresaola Carpaccio in a French cookbook, topped with mixed greens tossed with vinaigrette dressing. Create variations of this idea to suit your taste. Add a soup or salad and cheese for dessert, and you can make a three-course dinner without cooking.