Beef Carpaccio

Beef carpaccio is a classic Italian dish that showcases thinly sliced, raw beef tenderloin, drizzled with a tangy vinaigrette and served with rocket leaves and Parmesan cheese. This elegant and flavorful appetizer is perfect for special occasions or when you want to impress your guests with a sophisticated dish.

In this recipe, filet mignon or a similar tender cut of beef is sliced paper-thin, then rolled and chilled to firmness. The beef slices are arranged on a serving plate, topped with a bed of fresh and peppery rocket leaves, and garnished with Parmesan cheese. A zesty vinaigrette made with lemon juice, red wine vinegar, extra virgin olive oil, and capers adds brightness and enhances the flavors of the dish.

Beef carpaccio is a celebration of high-quality ingredients and simple preparation that allows the natural flavors of the beef to shine. This dish offers a delightful combination of textures and flavors, making it a true crowd-pleaser.

INGREDIENTS:

• 350g/12oz filet mignon or similar tender cut of beef
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 75ml/3fl oz extra virgin olive oil
• 2 tablespoons capers, rinsed and gently squeezed dry
• Sea salt
• 200g/7oz rocket leaves, rinsed and thinly sliced, to serve
• 75g/3oz Parmesan cheese, freshly grated or shaved, to serve

PREPARATION:

1. Wrap the beef in cling film and place it in the freezer for about 1 hour until firm.
2. Remove the beef from the freezer and cut it across the grain into thin slices, about 5mm/1/8 inch thick. Place the slices between two sheets of cling film and gently pound them with a mallet or rolling pin until they become paper-thin.
3. Roll the beef slices back up in cling film and refrigerate for 1 hour to firm them up.
4. In a blender, combine the freshly squeezed lemon juice, red wine vinegar, extra virgin olive oil, and a pinch of sea salt. Blend until smooth.
5. Pour the vinaigrette into a small bowl and stir in the capers.
6. Arrange the chilled beef slices in a single layer on a large serving plate or divide them among six individual plates.
7. Toss the rocket leaves with half of the dressing until they are lightly coated.
8. Pile the dressed rocket leaves on top of the beef slices.
9. Garnish the carpaccio with freshly grated or shaved Parmesan cheese.
10. Serve the beef carpaccio accompanied by the remaining vinaigrette for guests to add to their liking.

YIELD:

This recipe yields beef carpaccio servings for 6 people.

TIPS:

• For the best results, use high-quality and fresh beef. Ask your butcher for a tender cut suitable for raw consumption.
• The beef is easier to slice thinly when it’s partially frozen, but be careful not to freeze it completely solid.
• Adjust the amount of dressing and Parmesan cheese according to your taste preferences.
• Serve the beef carpaccio chilled and enjoy it soon after assembling to preserve the freshness and texture of the dish.

Beef carpaccio is a sophisticated and elegant dish that features thinly sliced, raw beef tenderloin served with a zesty vinaigrette, peppery rocket leaves, and Parmesan cheese. This recipe emphasizes the simplicity and quality of the ingredients, allowing the flavors of the beef to shine.

To create this dish, the beef is sliced paper-thin after being partially frozen, resulting in delicate and tender slices. These slices are then rolled and chilled to firmness. The beef carpaccio is presented on a plate, topped with a mound of sliced rocket leaves, and generously garnished with freshly grated or shaved Parmesan cheese.

The vinaigrette, made with freshly squeezed lemon juice, red wine vinegar, extra virgin olive oil, and capers, provides a tangy and refreshing dressing that complements the beef beautifully.

Beef carpaccio is an appetizer that offers a combination of textures and flavors, from the velvety texture of the beef to the crispness of the rocket leaves and the savory notes of the Parmesan cheese. It is a dish that truly showcases the quality and simplicity of ingredients in Italian cuisine.

Serve this elegant beef carpaccio as a starter or part of a larger antipasto platter. It’s an excellent choice for special occasions or when you want to impress your guests with a visually stunning and delicious dish.