Learn to make beef carpaccio at home with these 3 recipes
Beef carpaccio is on many upscale dining menus, and while you may be intimidated to try making it at home, I’m here to tell you it’s quite easy. All you need are fresh, top quality ingredients and a very sharp knife. Go ahead, splurge a little to get the best beef tenderloin you can afford, it really does make all the difference.
It may be tempting to take out the day’s frustrations while pounding the meat into paper-thin slices, but a gentle touch goes a long way. The beauty of this dish really does lie in its simplicity, letting each and every flavour and texture shine through. So, serve this at your next summer dinner party and really impress those foodie friends of yours!
Each recipe serves 6, and best if eaten immediately.
1 tsp mustard seeds
1½ tsp whole black peppercorns
1 tsp fennel seeds
1 tsp coarse salt
550 g grass fed beef tenderloin, trimmed of fat and gristle
1 Tbs olive oil
1. In a spice grinder or mortar and pestle, process the spices and salt until medium coarsely crushed. Coat all sides of tenderloin with this mixture.
2. Heat a skillet until very hot. Add olive oil and wait 30 seconds before putting in beef. Sear all sides – about 40 seconds each side. Remove from heat.
3. Put on a plate and place in fridge until completely cold. Wrap tightly in plastic and freeze for about 2½ hours. With a very sharp knife, mandolin or meat slicer, thinly slice the tenderloin.
4. Place a sheet of plastic wrap on cutting board. Arrange a few slices of beef on plastic. Top with another sheet of plastic and using a meat mallet, pound the meat until doubled in size or very thin. Remove top sheet of plastic, invert the meat onto plates and remove remaining plastic very carefully.
This is the classic recipe for beef carpaccio. Once beefis sliced, it comes together in mere minutes. Peppery arugula gives a nice bite, while fruity olive oil and salty cheese balance out the flavours. Be sure to give each plate a lemon wedge so guests can squeeze fresh juice over their carpaccio. Then watch them smack their lips.
Reminiscent of Japanese beef tataki, this version of beef carpaccio is one of my favourite ways to eat it. The slightly sweet/salty Ponzu sauce is a fabulous accompaniment, and a little wasabi on the side would not be out of order – it could be miraculous. Be sure to take advantage of all those lovely spring radishes in the market now – they add great texture. Pea shoots are the prettiest garnish – don’t be shy when using them.
Asparagus season is my favourite season, and wouldn’t you know beef carpaccio loves it too. This is a fun dish to eat. The asparagus, just kissed with a little heat plays very nicely with the slightly pickled shallots and sweet cherry tomatoes. Pistachios and parsley round out this very pretty plate.
Photos by Renee Kohlman