How to make carpaccio
Ingredients (serves 6):
400g beef fillet
A bunch sliced radishes, to serve
100g rocket, to serve
Parmesan cheese, shaved
For the dressing:
4 Tbsp olive oil
½ tsp Dijon mustard
Salt and pepper
1. Heat the olive oil in a frying pan until it’s really hot. While your pan is heating up make the spicy sugar. Simply mix together all the ingredients listed above in a dressing shaker or with a whisk. Season the beef fillet well with the spicy sugar and salt and pepper.
2. Next sear the meat very quickly in your piping hot pan to get a crispy, charred edge (the inside must be very rare).
3. Remove and allow to cool completely. Wrap the beef in cling film and place in the freezer for 15–20 minutes. The outside will just be starting to harden and freeze up. This helps you get thinner slices.
4. Remove the meat from the freezer and slice very thinly. The Italian way is slightly thicker and more rustic, just go with what feels right for you.
5. For very thin carpaccio: place the slices in between 2 pieces of baking paper or cling film and roll out gently using a rolling pin.
6. Serve the thin slices on a platter with parmesan scrapings, sliced radish and fine rocket leaves.
7. Mix together dressing ingredients. Drizzle over the dish and serve.
A plate of carpaccio is akin to a work of art, pretty fitting considering it is named after a Venetian painter, no?
Enjoy serving this one up.