Beef carpaccio
A restaurant-style starter that looks very smart but is actually really simple
Difficulty and servings
Serves 6
Preparation and cooking times
15 minutes plus 30 minutes freezing
- Put the beef into the freezer for 30 minutes to firm it up and make it easier to slice.
- Meanwhile, to make the dressing, put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream. Season with lemon juice, mustard, salt and pepper and mix well.
- Take the beef out of the freezer. Using a very sharp, large knife, cut slices as thinly as you can. Lay these on a plate and cover them with clingfilm as you cut to stop them colouring. If you put a layer of baking parchment or clingfilm between the layers you'll easily be able to separate them out easily later.
- To serve, plate the beef slices on a platter or individual plates, heap some rocket leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.
Know-how
It isn't time consuming or hard but you must use a decent, sharp knife or you'll find that you'll end up with beef slices that are thick rather than elegant.
Per serving
245 kcalories, protein 12.2g, carbohydrate 0.4g, fat 21.6 g, saturated fat 4.7g, fibre 0.1g, salt 0.15 g
Recipe from olive magazine, September 2006.
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http://www.bbcgoodfood.com/recipes/4335/
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Ingredients
- 250g beef fillets , you'll need a nice thick piece of centre cut
- a handful of rocket leaves
- parmesan or Grana Padano, shaved with a potato peeler
DRESSING
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Difficulty and servings
Serves 6
Preparation and cooking times
15 minutes plus 30 minutes freezing
Ingredients
- 250g beef fillets , you'll need a nice thick piece of centre cut
- a handful of rocket leaves
- parmesan or Grana Padano, shaved with a potato peeler
DRESSING
Per serving
245 kcalories, protein 12.2g, carbohydrate 0.4g, fat 21.6 g, saturated fat 4.7g, fibre 0.1g, salt 0.15 g
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07 October 2010
Marianne rated this recipe
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