Introduction

Carpaccio de boeuf is a unique and elegant dish, perfect for impressing guests at dinner parties or enjoying a special meal at home. This recipe takes a classic and adds a twist, offering a delightful combination of flavors that highlight the quality of the beef while keeping the preparation simple.

Detailed Ingredients with measures

– 250g de viande de boeuf très fine (dans le filet ou l’entrecôte)
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de vinaigre balsamique
– 1 petite cuillère de moutarde de Dijon
– Sel et poivre du moulin
– Quelques feuilles de roquette
– Copeaux de parmesan au goût
– Câpres au goût

Prep Time

20 minutes

Cook Time, Total Time, Yield in french

Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 2 personnes

Detailed Directions and Instructions

Step 1: Preparing the Beef

Begin by selecting a high-quality piece of beef, preferably fillet or tenderloin. Ensure that it is well-trimmed and free of any sinew. Place the beef in the freezer for about 30-45 minutes to make slicing easier.

Step 2: Slicing the Beef

Once the beef is slightly frozen, remove it from the freezer. Using a sharp knife, slice the beef as thinly as possible. Aim for paper-thin slices to achieve the best texture for the carpaccio.

Step 3: Arranging the Slices

Take a large plate or platter and arrange the beef slices in an overlapping pattern. This presentation not only looks appealing but also allows for better distribution of flavors in the next steps.

Step 4: Seasoning

Drizzle the arranged beef slices with high-quality olive oil and freshly squeezed lemon juice. Sprinkle with sea salt and freshly cracked black pepper. Optionally, add a pinch of chili flakes for a spicy kick.

Step 5: Adding the Toppings

Top the carpaccio with shaved Parmesan cheese, capers, and fresh herbs such as arugula or basil. These ingredients will enhance the dish, adding complexity and freshness.

Step 6: Final Touches

For extra flavor, you can add additional drizzles of olive oil and lemon juice. Serve immediately to enjoy the freshness of the ingredients.

Notes

Note 1: Choice of Beef

Always choose meat that is labeled as “sashimi” grade or suitable for raw consumption to ensure safety and quality.

Note 2: Serving Recommendations

This carpaccio is best served as an appetizer or a light meal. Pair it with a crisp salad and a light white wine for a complete dining experience.

Note 3: Storage

Carpaccio should be consumed fresh. If you have leftovers, store them in the refrigerator in an airtight container for no more than 24 hours to maintain freshness and safety.

Note 4: Variations

Feel free to experiment with different toppings such as arugula, truffle oil, or different types of cheese to create your own unique version of beef carpaccio.

Cook techniques

Choosing the Right Cut of Beef

Selecting a high-quality, tender cut of beef, like tenderloin, is essential for a successful carpaccio. The meat should be fresh and ideally sourced from a reputable butcher.

Freezing the Beef

Freezing the beef for about 30 minutes allows it to firm up, making it easier to slice thinly. Ensure the meat is wrapped properly to prevent freezer burn.

Slicing Techniques

Using a sharp knife, slice the beef as thinly as possible against the grain. A meat slicer can also be used for consistency in thickness.

Marination Methods

Although traditional carpaccio is served raw, marinating the slices briefly in olive oil, lemon juice, or vinegar can enhance the flavors. Be careful not to marinate for too long to avoid curing the meat.

Presentation

Arrange the thinly sliced beef on a plate creatively. Use arugula, capers, or shaved Parmesan for garnishing, which adds color and flavor.

Serving Suggestions

Carpaccio is best served chilled. Pair it with a light salad or toasted bread to balance the rich flavors of the beef.

FAQ

Can carpaccio be made with other types of meat?

Yes, carpaccio can be made with various types of meat, including fish or game. Make sure the meat is of high quality and suitable for raw consumption.

How long can carpaccio be stored?

Carpaccio is best enjoyed fresh. However, if stored in the refrigerator, it should be consumed within one day.

Is carpaccio safe to eat?

When made with fresh, high-quality meat and prepared properly, carpaccio is generally safe to eat. Always ensure cleanliness and proper food handling practices.

What can I use instead of beef?

You can use lean cuts of tuna, salmon, or even vegetables like zucchini or beetroot for a vegetarian version of carpaccio.

What drinks pair well with carpaccio?

Light wines such as Sauvignon Blanc or a refreshing cocktail can enhance the carpaccio experience. Non-alcoholic options like sparkling water or lemonade also work well.

Conclusion

The Carpaccio de Boeuf Pas Classique offers a delightful twist on the traditional preparation, combining rich flavors with a fresh presentation. This dish is not only a feast for the palate but also for the eyes, making it a perfect choice for special occasions or a refined dinner at home. The balance of the tender beef with fresh toppings creates a harmonious dining experience that is sure to impress your guests.

More recipes suggestions and combination

Grilled Vegetable Carpaccio

Swap out beef for a colorful array of grilled vegetables. Zucchini, eggplant, and bell peppers thinly sliced can create a vibrant base, topped with a drizzle of balsamic glaze and fresh herbs.

Seafood Carpaccio

Experiment with thinly sliced seafood such as tuna or salmon. Pair with citrus vinaigrette and garnish with microgreens for a refreshing starter that highlights the flavors of the ocean.

Carpaccio with Avocado

Add a twist by incorporating creamy avocado slices on top of your beef carpaccio. The richness of the avocado perfectly complements the lean meat, enhancing both texture and flavor.

Caprese-style Carpaccio

Give your carpaccio a Mediterranean flair by adding fresh mozzarella, tomatoes, and basil. Drizzle with olive oil and balsamic reduction for a flavorful combination that hugs the classic Italian ingredients.

Beef Carpaccio with Truffle Oil

Elevate your beef carpaccio by finishing it with a few drops of truffle oil. This luxurious ingredient adds depth and an earthy aroma, making it a decadent option for special occasions.

Spicy Carpaccio

Introduce a bit of heat by adding thinly sliced jalapeños or a sprinkle of chili flakes. This variation introduces a vibrant kick that complements the richness of the beef beautifully.