Beef carpaccio is a classic appetizer made with high quality raw beef along with pine nuts, parmesan and other garnishes. This is a timeless dish which leads perfectly into a poultry, pork or game entree.
Prep Time:10 mins
Total Time:10 mins
1/2 lb (250g) good quality beef fillets
A handful of arugula (rocket leaves)
Shaved Parmesan cheese or Gran Padano
1/2 teaspoon English mustard
1/2 cup (100ml) olive oil
2 egg yolks
Juice of a lemon
Freeze the beef for half an hour. This will make it easier to slice.
Add the egg yolks to your blender and add the olive oil in a slow stream.
You can use a hand whisk if you don’t have a blender.
Add the mustard and lemon juice, as well as some salt and pepper, and mix well.
Use a very sharp knife to cut the beef into VERY thin slices.
You do need a sharp knife because a blunt one is going to give you ragged beef, which will spoil the look of your beef starter recipe.
Put your thin beef slices on a plate and cover them with plastic wrap.
This stops them from going brown.
Don’t worry about this step if you are serving the carpaccio immediately.
When you’re ready to serve your beef carpaccio, heap some arugula ()rocket in the middle of the plate and drizzle the dressing around the outside.
Use a potato peeler to shave some Parmesan or Gran Padano over the beef and serve immediately.