Beef carpaccio: an elegant Christmas appetizer
Prep: 25 min · Cook: 3 min · Makes: 4 · For:
Carpaccio looks like something from a fancy restaurant, but it is one of the simplest Christmas appetizers you can make at home. Paper-thin slices of beef, peppery leaves, salty Parmesan, toasted pine nuts and a sharp lemon dressing: it is light, fresh and ready in minutes once the beef is sliced.
The secret is the freezer. Half an hour to two hours firms the meat up so you can cut it really thin, even without a slicing machine.
Tips
- Cold plates keep the beef looking fresh and red.
- A long, sharp knife cuts in one smooth stroke rather than sawing.
- Dress at the last minute so the lemon does not turn the meat gray.
Who is it for?
Carpaccio is a dish for the grown-ups at the table. Children, pregnant guests and anyone who prefers their meat cooked can have a few slices of seared beef or smoked salmon with the same toppings instead.
Ingredients
- 10 oz very fresh beef tenderloin in one piece
- 2 cups baby arugula
- 1½ oz Parmesan, in one piece
- ¼ cup pine nuts
- 1 tbsp capers (optional)
- 4 tbsp good extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp wholegrain mustard
- flaky sea salt and freshly ground black pepper
- a few sun-dried tomatoes, in strips (optional)
Method
- Buy the beef from a butcher you trust, tell them you will eat it raw, and keep it cold until you use it.
- Trim off any fat and silvery skin. Wrap the beef tightly in plastic wrap, rolling it into a neat log, and put it in the freezer for 1-2 hours, until firm but not frozen solid.
- Toast the pine nuts in a dry pan for 2-3 minutes until golden, shaking often. Let them cool.
- Whisk the olive oil, lemon juice and mustard with a pinch of salt and pepper.
- Unwrap the beef and slice it as thinly as you can with your sharpest knife.
- Lay the slices between two sheets of plastic wrap and gently tap them thinner with a rolling pin. Arrange them on cold plates, slightly overlapping.
- Just before serving, drizzle over the dressing and scatter the arugula, pine nuts, capers and sun-dried tomatoes. Shave the Parmesan over the top with a vegetable peeler and finish with flaky salt and pepper.
Questions
Is raw beef safe to eat?
For healthy adults, very fresh, whole-muscle beef kept cold and prepared hygienically is generally considered low risk. Raw meat is not recommended for pregnant women, young children, older people or anyone with a weakened immune system.
Can I prepare it ahead?
Slice the beef and lay it on plates up to 3 hours ahead, covered tightly and kept in the fridge. Add the dressing and toppings just before serving.
Which cut is best?
Tenderloin is the most tender and easiest to slice. Ask your butcher for a piece from the thicker center.
You might also like
