Beef Carpaccio always remind me of a restaurant chain called the Bistro Romain. My sister Sophie used to order some because it was “à volonté” which means unlimited….
Not even was the first plate on the table that she was ordering the next one…. For years, she has enjoyed them until the new management started to give bad quality plates once you started to order your 7th plate….!
The carpaccio can be prepared with anything but the most common element is the beef but you can also use fish, shellfish, duck breast, vegetables or fruits (pineapple with balsamic glaze for example is to die for!)
As we are spending our holidays in the countryside with my family, the only carpaccio they will ask for is the beef one! And as we are lucky to have a professional slicer at my uncle’s house, we will do it ourselves!
NB: if you don’t have one, think about offering one to your beloved one with a nice ham or sausage pack to make it look like a gift when it’s more a investment….! Krups makes small ones, easy to clean and powerful enough.
Ingredients for the carpaccio
- a good piece of beef fillet with no nerves (70-100g/person)
Ingredients for the pistou sauce
- a bunch of fresh basil
- 1-2 lemons zest and juice
- salt & pepper
- olive oil
- 2 tbsp of grated parmesan
- 1 garlic clove
- 2 tbsp of pinenuts
Depending on the shape of your beef, divide it into 2 or 3 long log and wrap them tight with cling film. Twirl both ends to make them look uniform. Place them in the freezer overnight.
The day of the carpaccio, prepare your pistou.
Place the basil leaves and 2 tbsp of olive oil in a blender and pulse. You will obtain a paste.
Add the lemon juice and zest, some salt and pepper and pulse again.
Taste and adjust the seasoning then add more olive oil in order to obtain a pouring consistency. Give it a last pulse and store in the fridge.
If you like it like that, you can add some garlic, parmesan and/or pinenuts. I prefer to keep it simple as I like to have the taste of the meet. The last 3 elements can sometimes be overpowering.
An hour before serving, unwrap the beef and start to slice it almost at the smallest size. Hold the beef with a tea towel to start with then flip it once you have a flat side and finish with the guard to avoid any bad wound!
If you have someone to assist you, ask him to place the slices on a long and flat serving dish as soon as it is cut. It is easier because the beef is still frozen.
If you do it in advance, wrap the beef with cling film and store it in the fridge otherwise, drizzle the pistou sauce on top of the carpaccio and cover with another layer of beef.
I don’t make more than 2 layers of carpaccio and if we are not too many, I just make one.
Once you have drizzled the carpaccio with the pistou, give it a last pinch of salt & pepper and spread a few Parmesan coppers (use the peeler). Serve with lemon slice and a nice rocket salad or french fries!