Why you should cook beef carpaccio
Beef Carpaccio is a wonderful choice for those who enjoy fresh and simple flavours without any cooking involved. The combination of tender beef and peppery rocket provides a lovely balance of textures on the plate. It is a healthy and high protein dish that looks beautiful when served to guests. Using a good beef fillet ensures that every bite is incredibly soft and delicious.
Follow these 4 steps for beef carpaccio
Prepare the beef: Wrap the beef fillet tightly in cling film and place it in the freezer for about one hour. This makes the beef firmer and much easier to slice thinly with a knife. You do not want the beef to freeze solid, just enough to hold its shape. Remove the cling film once the beef is ready for the next step.
Slice the meat: Use a very sharp knife to cut the beef into wafer thin slices across the grain. Arrange the slices on individual plates in a single layer, slightly overlapping them to cover the surface. If the slices are not thin enough, you can place them between greaseproof paper and gently flatten them with a rolling pin. This is the traditional way to prepare Beef Carpaccio for serving.
Add the garnish: Wash the rocket and dry it well before placing a small handful in the centre of each plate. Use a vegetable peeler to create thin shavings of parmesan cheese and scatter them over the beef slices. Add the capers evenly across the dish to provide a salty contrast to the meat. These additions bring extra texture and depth to the final dish.
Season and serve: Mix the olive oil and lemon juice together in a small bowl to create a quick dressing. Drizzle the dressing over the beef and rocket just before you are ready to eat. Sprinkle a little sea salt and freshly cracked black pepper over the top. Serve the plates immediately while the beef is still cool and fresh.
Tips to make beef carpaccio even better
Always choose the freshest beef fillet from a trusted butcher for your Beef Carpaccio. Since the meat is served raw, quality and safety are the most important things to consider. Cooling the beef in the freezer for a short time is the best way to get professional thin slices at home. You can ask your butcher to slice the beef for you if you prefer a perfectly even result.
Use a high quality extra virgin olive oil to enhance the simple flavours of the beef. If you like a bit of extra aroma, a few drops of truffle oil can be a great addition. Do not add the lemon dressing until the very last moment, as the acid can start to cook the meat. Keeping your serving plates in the fridge beforehand helps to keep the Beef Carpaccio at the perfect temperature.
You might also enjoy
bacon-wrapped asparagus,
pasta with pumpkin or
wild boar stew.
