Carpaccio di manzo
Raw beef carpaccio
Carpaccio: Venice's paper-thin raw beef with a light mustard dressing
Carpaccio was created at Harry's Bar in Venice in the 1950s for a countess whose doctor had told her to avoid cooked meat, and it was named after the painter Vittore Carpaccio for its deep red colour. Venetians eat it as a light first course at lunch: beef sliced so thin you can see the plate through it, with a creamy mustard-lemon sauce drizzled in lines across the top, rocket and shaved Parmigiano. The classic version is completely raw, which is not for pregnant women, young children or anyone with a weakened immune system; the safer version here sears the outside of the beef first, which kills surface bacteria and keeps the centre rosy. Chef's tip: wrap the beef tightly and freeze it for 40 minutes before slicing; firm meat lets you cut wafer-thin slices with an ordinary sharp knife.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the beef
- 10 ½ oz beef fillet or top rumpfrom a trusted butcher, very fresh, in one piece
- 1 tbsp olive oilfor searing
- ½ tsp flaky salt
- ½ tsp black pepper
For the dressing
- 3 tbsp mayonnaisemade with pasteurised egg
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp milk
- ½ tsp Worcestershire sauceopt
To serve
- 1 ⅜ oz rocket
- 1 oz Parmigiano Reggianoshaved
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What you'll need
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Method
0/6 doneStep 1: Safer version: heat 1 tbsp olive oil in a frying pan over a high heat until smoking and sear 10 ½ oz beef fillet or top rump for 30 seconds on every side, until just grey on the outside. Cool it quickly on a plate in the fridge. Skip this only if you are serving healthy adults and accept the risk of raw beef.
2 minStep 2: Wrap the beef tightly in cling film and put it in the freezer for 40 minutes, until firm but not frozen solid.
Step 3: Whisk 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tbsp milk and ½ tsp Worcestershire sauce, if using, until smooth and runny enough to drizzle.
Step 4: Slice the beef as thinly as you can across the grain with a long sharp knife. Lay each slice between two sheets of cling film and press it out thinner with the flat of a meat mallet or a rolling pin. Common mistake: hammering hard; you will tear the slices. Press, don't bash.
Step 5: Arrange the slices in a single overlapping layer on cold plates. Season with ½ tsp flaky salt and ½ tsp black pepper.
Step 6: Drizzle the dressing in thin criss-cross lines, scatter 1 ⅜ oz rocket and 1 oz Parmigiano Reggiano over and serve at once, while the beef is cold. Keep it in the fridge until the moment you serve.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 22 g
- Carbs
- 2 g
- Fat
- 13 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carpaccio di manzo take?
- About 22 minutes in total: 20 minutes to prepare and 2 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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