Last week, I brought you a vegetarian recipe so, in an attempt to bring balance to the site, I’ll now show you how to make a really tasty plate of raw meat. Some people either very quickly sear the outside of the tenderloin before slicing or shave off and discard the outer layer and discard it. I buy only local, naturally-raised meat and trust my butcher, so I don’t do either. I’ll leave it for you to decide.
Experiment with different garnishes such as parsley or capers and try different red meats. One of the best carpaccios I’ve had was made with kangaroo!
Time: 15 minutes (plus chilling)
Serves: 4
Ingredients:
6 ounces beef tenderloin 1 handful baby kale 1 tablespoon extra-virgin olive oil 1 teaspoon fresh lemon juice ⅛ teaspoon fresh ground black pepper 1 large pinch Maldon or other flaked salt 1 ounce parmesan cheese – shavedPreparation:
Chill the beef in the freezer for thirty minutes. Slice the tenderloin into discs as thin as possible.
Place the slices slightly overlapped on a sheet of plastic wrap, leaving plenty of room at the edges. Cover with another layer of plastic wrap and carefully use a rolling pin to further thin and flatten the beef. It should become nearly translucent.
Remove the top layer of plastic wrap and carefully flip the sheet of beef onto a serving tray. Remove the other layer of wrap.
Sprinkle the beef with the remaining ingredients and serve immediately.