I am looking for suggestions on what type of tenderloin to use for a carpaccio dish. I know that carpaccio originated in venice but I want my dish to have a tuscan theme. Elk, Venison, Beef?Any suggestions would be greatly appreciated.

Ya know I have never used tenderloin for Carpaccio. I have always used the striploin.

The other day, I ate at an Australian restaurant, and we had emu carpaccio. My husband liked it a lot.

chris,
your on the right track, venison ie. (axis) is very good,also waterbuffalo & ostrich are a nice twist.