RCI-SF.003.0003.001

Carpaccio

Name: Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g beef fillet; 90 ml extra virgin olive oil; 1 small handful pine kernels (for toasting); 50 g Parmesan (for shaving); 1 dash of truffle oil (for drizzling (optional)); 1 unit salt and black pepper

Carpaccio from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

beef fillet
400 g
extra virgin olive oil
90 ml
handful pine kernels
for toasting
1 small
Parmesan
for shaving
50 g
of truffle oil
for drizzling (optional)
1 dash
salt and black pepper
1 unit

Method

Buy a small piece of the finest quality beef fillet you can afford. Cut the fillet into extremely thin slices - about 2mm.

Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.

Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.

Cover the plate with cling film and leave to marinate for half an hour.

Meanwhile toast the pine nuts in a dry frying pan.

Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.

Carpaccio

Ingredients

Method

What Makes This Variant Distinct