No heat in this Beef Carpaccio recipe enhances the added flavours. Try it out and see what you think.
What is beef carpaccio?
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Beef carpaccio is a recipe where very thin slices of raw beef are drizzled with lemon juice and olive oil.
In some versions of carpaccio, the meat is seared in a very hot pan for a few seconds before slicing. However, in the following version, the meat is not seared.
This recipe is all about the partnership of flavour profiles. In this style of carpaccio, the beef is more the host than the hero. Because there is no cooking heat, you will be able to taste each of the ingredients.
Handy hint one: I like to use a good quality flavour-added olive oil such as Pukara Estate's natural smoked extra virgin olive oil. The flavour accents really add to the taste profile of this dish.
Handy hint two: An option is to use a lettuce of your choice in the carpaccio instead of the coriander. ‘Frilly’ lettuce/greens such as frisee or rocket are excellent. The pepperiness of the rocket leaves is ideal for most beef dishes. You could even use the fine inner leaves from a celery heart as an alternative to lettuce.
Handy hint three: I like to drizzle a small amount of balsamic vinegar glaze over the top of the parmesan just before serving. You could make your own glaze by simmering a cup of balsamic vinegar and a tablespoon of sugar in a very small saucepan until the liquid is reduced by half. Allow to cool before serving.
Handy hint four: A potato peeler makes shaving your parmesan easy.
BEEFCARPACCIO
Ingredients:
Beef fillet slices
1 to 2 lemons (depending how juicy they are)
Extra virgin olive oil
A couple of handfuls of coriander leaves (discard any tough stalks)
½ cup parmesan cheese shavings
1 tsp balsamic glaze
Step one : Place the thin slices of beef onto a serving platter or bowl. An individual 'soup' bowl is ideal because the liquids gather in the base; through which you can 'swish' your beef slices. Drizzle the lemon juice over the beef slices.
Step two: Drizzle with some extra virgin olive oil and then leave the beef slices for a couple of minutes.
Step three: Place a generous handful of 'earthy' tasting coriander leaves in the bowl with the thin meat slices.
Step four: Scatter the parmesan cheese shavings over the coriander leaves.
Step five: Drizzle the coriander and parmesan shavings with a little balsamic glaze (see handy hint three).
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