Fantastic Beef Carpaccio.

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Carpaccio is the international name of a typical Italian dish made with raw meat. The dish was proposed with this name for the first time in Venice, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio which took place around 1950.

The dish, based on the Piedmont speciality “Carne cruda all’Albese”, was invented and popularised by Giuseppe Cipriani, founder of Harry’s Bar in Venice. He originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named “Carpaccio” after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work.

Ingredients.

450g of the best fillet beef you can find (ask your butcher to trim it of all fatty pieces and sinew and leave it whole. You want the centre section of the fillet)
A large handful of rocket leaves or you can use half rocket, half baby spinach if you prefer
2 tablespoons of grated Parmesan cheese
3 tablespoons of extra virgin olive oil (buy the best quality you can afford)
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of capers (rinsed and dried on kitchen towel)
2 tablespoons of crushed sea salt flakes
2 tablespoons of freshly ground black pepper
1 tablespoon of dried mixed herbs

Method.

In a large dish add the extra virgin olive oil, mixed herbs and crushed salt & pepper.

Dip the fillet steak in the mixture and ensure all sides are well coated with the mix.

In a large frying pan sear each side over a very high heat until a crust forms.

Leave the fillet to cool at room temperature for about one hour.

Wrap fillet in clingfilm and refrigerate overnight.

To serve.

Freeze for one hour.

Slice the marinated fillet paper thin.

Divide sliced beef between two plates.

Garnish each plate with rocket leaves.

Top each dish with 1 tablespoon of Parmesan cheese.

Sprinkle with capers.

Drizzle each Carpaccio with 1 tablespoon of lemon and drizzle liberally with olive oil.

Happy Eating!

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