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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Marie Ramirez
[email protected]This was a great recipe! The beef carpaccio was delicious and the arugula and Parmesan cheese added a nice touch. I'll definitely be making this again.
Abella Danger
[email protected]I've made this recipe several times now and it's always a hit. The beef carpaccio is so tender and the flavors are amazing. I highly recommend this recipe.
peter simpson
[email protected]This recipe is a must-try for any beef lover. The beef carpaccio was cooked to perfection and the flavors were out of this world. I'll definitely be making this again.
Nikkia Hubert
[email protected]I'm not a big fan of beef carpaccio, but this recipe was a game-changer. The meat was so tender and the flavors were amazing. I'll definitely be making this again.
SAMUEL OWUSU BOADU
[email protected]This was my first time making beef carpaccio and it turned out great! The recipe was easy to follow and the results were delicious. I'll definitely be making this again.
Kenfack Genesis
[email protected]I loved this recipe! The beef carpaccio was so tender and flavorful. I also loved the combination of arugula, Parmesan cheese, and capers. I'll definitely be making this again.
Sanjeev Vijay
[email protected]This was a great recipe! The beef carpaccio was delicious and the arugula and Parmesan cheese added a nice touch. I'll definitely be making this again.
Madison Turner
[email protected]I've made this recipe several times now and it's always a hit. The beef carpaccio is so tender and the flavors are amazing. I highly recommend this recipe.
Mirabela Ciupitu
[email protected]This recipe is a keeper! The beef carpaccio was so tender and flavorful. I loved the combination of arugula, Parmesan cheese, and capers. I'll definitely be making this again.
Crissy Williams
[email protected]I love this recipe! It's so easy to make and always a crowd-pleaser. I've made it for parties, picnics, and even just a quick lunch. It's always a hit.
Perdo
[email protected]This was my first time making beef carpaccio, and it turned out great! The recipe was easy to follow and the results were delicious. I'll definitely be making this again.
Indonesia Sarvar
[email protected]I'm not usually a fan of carpaccio, but this recipe changed my mind. The meat was so flavorful and the arugula and Parmesan cheese added a nice touch. I'll definitely be making this again.
Patrice Smith
[email protected]This beef carpaccio recipe was a hit at my dinner party! The flavors were perfectly balanced, and the meat was so tender. I'll definitely be making this again.