Beef Carpaccio

Beef carpaccio is a classic Italian dish with minimal cooking and is an elegant starter or lunchtime dish. Because the beef is being served raw, choose top-quality meat that has been hung for a good time to improve flavor and texture. Rare breed beef will give a great result as these cows tend to have a slightly deeper flavor and are less intensively farmed, producing better-quality meat. The most commonly used cut for carpaccio is the center of the fillet, although sirloin can be used for a more intense flavor.

Ingredients

• 500 grams beef fillet (ready to cook)
• 1 small box cress
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons red Shiso sprout
• 50 grams freshly grated Parmesan
• Sea salt
• Freshly ground black pepper

Directions

Prepare the Beef

1. Rinse and Dry:
   Rinse the beef fillet under cold water and pat it dry with paper towels.
2. Wrap for Freezing:
   Tightly wrap the beef in plastic, ensuring it is well-sealed to prevent freezer burn. Wrap the plastic-wrapped beef in foil for extra protection and freeze it for 3 hours. This will firm up the meat, making it easier to slice thinly.

Prepare the Garnishes

1. Trim the Cress:
   While the beef is in the freezer, trim the cress and set it aside.
2. Make the Vinaigrette:
   Whisk the olive oil and lemon juice together in a small bowl to create a simple lemon vinaigrette.
3. Prepare the Sprouts:
   Rinse and dry the red Shiso sprouts if using.

Slice the Beef

1. Unwrap and Slice:
   Remove the beef from the freezer and unwrap it. Cut the beef into thin slices using a very sharp knife or an electric slicer. For best results, aim for almost transparent slices.
2. Arrange on Plates:
   Arrange the slices in a single layer on chilled plates. If necessary, overlap the slices slightly to fit them on the plates.

Assemble the Dish

1. Drizzle with Vinaigrette:
   Drizzle the lemon vinaigrette evenly over the arranged beef slices.
2. Add Garnishes:
   Sprinkle the trimmed cress and red Shiso sprouts over the top.
3. Grate Parmesan:
   Finish by grating the Parmesan cheese directly over the beef.
4. Season:
   Season with a generous pinch of sea salt and freshly ground black pepper to taste.

Serve

1. Serve Immediately:
   Serve the beef carpaccio immediately while it is still chilled. For an added touch, garnish the plates with lemon wedges or a drizzle of balsamic reduction.

Additional Tips

• Enhance the Flavor: For an extra burst of flavor, you can add a few capers or thinly sliced radishes to the dish.
• Serving Suggestions: Beef carpaccio pairs beautifully with a crisp white or light red wine. To complement the dish, serve it with some crusty bread or thin crostini.
• Alternative Ingredients: If red Shiso sprouts are unavailable, substitute them with microgreens or arugula for a peppery bite.

This Beef Carpaccio recipe brings out the delicate flavors of high-quality beef combined with fresh and vibrant garnishes, making it a sophisticated and delightful dish for any occasion. Enjoy!