BEEF CARPACCIO
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a way, shielded from being worked very hard, unlike cuts lower on the animal. As for all of us, the closer to the ground the muscle lives, the tougher becomes the work. Some chefs have a real affinity for the harder-working muscles. Top round, for example, is also often called for in carpaccio recipes and is cut from a muscle that has to work harder, and therefore, is thought to have more character, and more flavor. I would gently warn that harder-working muscles come with a little more "chew." Try it here, as written, with sure success, then explore other cuts if you're interested.
Provided by Gabrielle Hamilton
Categories dinner, appetizer
Time 2h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the beef tenderloin of all fat, sinew and silver skin. Tightly wrap the beef in plastic wrap, and place in freezer until firm, about 2 hours.
- Remove the beef from the freezer, and slice it crosswise into 1/8-inch-thick rounds. Divide the sliced beef into 4 equal portions among 4 sheets of parchment. Arrange the slices for each portion into a round, like a four-leaf clover or a pansy, with each petal slightly overlapping the next. Place a clean sheet of parchment on top of each neatly arranged round, and with the heel of your hand or a rolling pin, gently press the meat into cracker-thin, uniform circles without tearing the meat, working quickly to keep the meat from warming. Transfer the parchment-covered portions and 4 plates to the refrigerator to chill.
- Set up a stovetop fryer by heating the neutral oil in a Dutch oven over medium heat. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 325 degrees, about 7 minutes. Thoroughly and carefully drain, then pat-dry, the matchstick potatoes. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking, until the potatoes are light and golden in color, 2 or 3 minutes. Using a slotted spoon, transfer the potatoes to a paper-towel-lined plate. Season with kosher salt and a few drops of truffle oil.
- Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.
- To assemble, remove the top layer of parchment from a beef portion, turn the beef onto a chilled plate and carefully peel off the remaining parchment. Repeat with the remaining beef portions. Season the beef with salt and freshly ground black pepper. Pile the dressed arugula, Parmesan, then the warm matchstick potatoes on the beef in 4 even portions. Season with salt, pepper and several drops of truffle oil.
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paata
[email protected]I'll definitely be making this recipe again!
Michael Poland
[email protected]Overall, I thought this recipe was just okay.
Michael Robert Golden
[email protected]I found the carpaccio to be a bit chewy.
Adepa Spendy
[email protected]The recipe was a bit too salty for my taste.
Arman Fakir
[email protected]I would have liked the recipe to include instructions for making the Parmesan cheese crisps.
Akande Nurudeen
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
sita pandey
[email protected]I'm not a huge fan of carpaccio, but this recipe changed my mind. It was so good!
LITTLE DEATH GAMING
[email protected]This recipe is a great way to use up leftover roast beef.
Anisha Chauhan
[email protected]The combination of flavors in this recipe is amazing. The arugula and Parmesan cheese really complement the beef.
Fahad hussain Fahad
[email protected]This carpaccio is so tender and flavorful. It melts in your mouth!
BRYANOS NDERI
[email protected]I love how simple this recipe is. It's perfect for a quick and easy weeknight meal.
Ervin Berkoh
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Dylan Grix
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of raw meat, but I'm so glad I did! The carpaccio was surprisingly delicious. The meat was tender and flavorful, and the arugula and Parmesan cheese added a nice touch of freshness an
Yafet Gemeda
[email protected]This beef carpaccio recipe is a keeper! It's so simple to make, yet so impressive. I love the combination of flavors and textures, and it's always a hit with my guests.
AS Daluwer
[email protected]I've never made carpaccio before, but this recipe made it so easy. The instructions were clear and concise, and the results were stunning. The carpaccio was so beautiful and delicious, I felt like I was dining at a Michelin-starred restaurant.
Blessing Angel
[email protected]This recipe was a breeze to make and turned out so elegant. The carpaccio was melt-in-your-mouth tender and the flavors were perfectly balanced. I served it with a side of crusty bread and a glass of red wine, and it was the perfect meal.
Edwin Orellana
[email protected]Wow, this beef carpaccio recipe was an absolute hit! The meat was so tender and flavorful, and the arugula and Parmesan cheese added a perfect touch of freshness and richness. I'll definitely be making this again soon!