CARPACCIO DE BOEUF - Beef carpaccio
PREP TIME: 4 h 15 mins
TOTAL TIME: 4 h 15 mins
SERVING SIZE: serves 4
Ingredients
250-300 g (8-10 oz) piece of beef fillet (tenderloin)
salt, freshly ground black pepper
4-6 tbsp pesto and a little olive oil
1 shallot or small onion
4 tbsp drained capers
5 tbsp hazelnut oil
150 g (5 oz) block of Parmesan cheese
Method
- Trim any fat or sinew from the beef and discard. Wrap the beef very tightly in cling film and place it in the freezer for about 4 hours to harden.
- About 1 hour before serving, cut the beef into wafer thin slices, using a sawing action with a very sharp knife. Arrange the beef on 4 plates, overlapping the slices slightly. Season with salt and pepper and drizzle with pesto mixed to a runny consistency with olive oil. Finely chop the shallot or onion and sprinkle over the beef with the capers.
- Take the block of Parmesan and a vegetable peeler and carefully shave thin slivers of cheese onto a plate. Pick up the shavings with your fingertips and place them delicately on the carpaccio. Cover the plates and leave at room temperature for 30-45 minutes, by which time the beef will have thawed.
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To serve: Uncover the plates and serve immediately, with hot crusty bread.
