Carpaccio is very thinly sliced raw meat, usually served with a dressing, such as lemon or lime, that lightly cooks the meat in the acid. Whilst the thought of raw meat can be off putting for some, the combination of flavours really hides the rawness of the meat.
300g Beef fillet, nice thick piece (not an end piece)
Parmesan or Grana Padano, shaved with a potato peeler
Rocket leaves, a large handful
For the dressing
100ml Olive oil
1 Lemon, juiced
1 Egg yolk
½ tsp English mustard
Salt and black pepper
Preparation and cooking
Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice. Meanwhile, to make the dressing, put the egg yolk in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.
Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you’ll easily be able to separate them out easily later.
To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.
Carpaccio can be made with fish such as Tuna or Swordfish but it does have to be very fresh. I’d use a lime dressing with a hint of chilli and lots of coriander.
Alternatively, Italian-style, with the meat sliced a little more thickly. This makes it a bit more rustic and you can really taste the quality of the meat. I also like to sear the meat very quickly before slicing it up, as this gives you a contrasting encrusted edge of flavour.