Starters
Italian
ItalianBeef Carpaccio
Wafer-thin raw beef dressed and garnished, served three ways. The basic uses lean frozen-then-sliced beef, while the ultimate centres on aged fillet with shaved truffle.
Gluten-free
Nut-free
Budget version
Lean topside, firmed in the freezer and sliced thin, with lemon and basic parmesan.
Per serving£2.60
Total cost£5.20
Time25 min
Ingredients for 2
- 200 g lean beef topside , trimmed
- 2 tbsp olive oil
- 1 lemon , juiced
- 30 g hard cheese , shaved
- 1 handful rocket
- salt and pepper , to taste
Method
- Wrap the beef tightly in cling film and freeze for 1 hour until firm but not solid.
- Slice the beef as thinly as possible with a sharp knife, then place between cling film and bash flatter.
- Arrange the slices over two chilled plates in a single layer.
- Whisk the olive oil and lemon juice, drizzle over the beef and season.
- Top with rocket and shaved hard cheese, then serve immediately.
Equipment
- sharp knife
- rolling pin
The three ways, side by side
Budget
Lean topside, firmed in the freezer and sliced thin, with lemon and basic parmesan.
Better
Sirloin with a mustard-caper dressing, proper parmesan and lemon-dressed rocket.
Ultimate
Aged fillet, shaved black truffle, aged parmesan and a quail egg yolk.
