Carpaccio: Beef
![Stacks Image 379](Carpaccio_files/stacks-image-164ea84-408x306.jpg)
RAW BEEF, thinly sliced and garnished, presentation is a key so look here
there are many slight variation, here is one:
INGREDIENTS:
-6 oz. beef tenderloin (whole) -2 c. baby arugula -I tbsp. grated parmigiana reggiano cheese -I tbsp. extra virgin olive oil mixed with 1 tbsp. lemon juice -capers -2 tbsp. crushed sea salt & black pepper
METHOD:
Slice the marinated tenderloin paper thin (for best results, freeze for 1 hour prior to slicing). Divide sliced beef between two plates. Garnish each plate with 1 cup arugula. Top each dish with 1/2 tbsp. of reggiano cheese. Sprinkle with capers. Drizzle each carpaccio with 1 tbsp. of lemon & olive oil dressing.
there are many slight variation, here is one:
INGREDIENTS:
-6 oz. beef tenderloin (whole) -2 c. baby arugula -I tbsp. grated parmigiana reggiano cheese -I tbsp. extra virgin olive oil mixed with 1 tbsp. lemon juice -capers -2 tbsp. crushed sea salt & black pepper
METHOD:
Slice the marinated tenderloin paper thin (for best results, freeze for 1 hour prior to slicing). Divide sliced beef between two plates. Garnish each plate with 1 cup arugula. Top each dish with 1/2 tbsp. of reggiano cheese. Sprinkle with capers. Drizzle each carpaccio with 1 tbsp. of lemon & olive oil dressing.
ALTERNATE SUGGESTIONS:
many and varied garnishes and dressings
I like the sound of this one:
Trim 1lb/450g of beef topside and put it in the freezer. When it is part frozen and firm, take it out and cut thin slices, about the width of a strand of spaghetti or a little thicker.
• Cut two large sheets of silicon baking paper. Place about 4 slices on one sheet, well distanced from one another. Place the second sheet on top and bash with a meat hammer or rolling pin until the slices have expanded and thinned. Peel them off the paper and lay on a plate. Repeat with all the beef and keep in the fridge, covered with clingfilm for up to 12 hours.
• Make a dressing with 2 dessert spoons of Dijon mustard, 5 tbsp of extra virgin olive oil, salt, pepper and the juice of half a lemon. Scatter rocket, mustard leaves, dandelion or watercress leaves over the top and zigzag the sauce over them.
many and varied garnishes and dressings
I like the sound of this one:
Trim 1lb/450g of beef topside and put it in the freezer. When it is part frozen and firm, take it out and cut thin slices, about the width of a strand of spaghetti or a little thicker.
• Cut two large sheets of silicon baking paper. Place about 4 slices on one sheet, well distanced from one another. Place the second sheet on top and bash with a meat hammer or rolling pin until the slices have expanded and thinned. Peel them off the paper and lay on a plate. Repeat with all the beef and keep in the fridge, covered with clingfilm for up to 12 hours.
• Make a dressing with 2 dessert spoons of Dijon mustard, 5 tbsp of extra virgin olive oil, salt, pepper and the juice of half a lemon. Scatter rocket, mustard leaves, dandelion or watercress leaves over the top and zigzag the sauce over them.
![Stacks Image 2213](Carpaccio_files/stacks-image-c38e6b3-240x158.jpg)
This one isn't classic Carpaccio as the beef is seared on the outside but looks great.
SEE HERE
SEE HERE
![Stacks Image 2219](Carpaccio_files/stacks-image-2bc443d-240x160.jpg)
Served with shaved parmesan
![Stacks Image 2227](Carpaccio_files/stacks-image-c7c0820-234x240.jpg)
with pepper
REFERENCES:
There are hundreds of useful references:
I really liked the sound of this one with roasted pine nuts & truffle oil.
There are hundreds of useful references:
I really liked the sound of this one with roasted pine nuts & truffle oil.