Beef Carpaccio
- Total Time
- 30 minutes, plus 2 hours for chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound beef tenderloin
- 4cups neutral oil, such as vegetable or canola oil
- 1large russet potato, peeled, cut into 2½-inch-by-¼-inch matchsticks and soaked in water
- Kosher salt and freshly ground black pepper
- Black- or white-truffle oil, for drizzling
- 2cups arugula (about 1½ ounces), washed and trimmed
- ½lemon, juiced (about 1½ tablespoons)
- Extra-virgin olive oil, for drizzling
- 2ounces Parmesan, shaved into curls with a Y-peeler
Nutritional analysis per serving (4 servings)
2396 calories; 248 grams fat; 27 grams saturated fat; 1 gram trans fat; 152 grams monounsaturated fat; 63 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 30 grams protein; 1072 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Remove the beef from the freezer, and slice it crosswise into ⅛-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.
- Step 3
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.
- Step 4
Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.
- Step 5
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.
Private Notes
Comments
Glad to read about attention given to "honest" food. I hate it when my avocado toast lies to me.
If you eat sushi, it’s raw fish. I understand the concerns but this has been served for decades; I’ve been eating it for 13 years...not a concern. The beef melts in your mouth because it is paper thin. This is not hamburger from a supermarket. Buy it from a real butcher shop. You will not get sick.
instead of the fries, my husband made onions straws...very thinly slice onions dusted with flour and cornstarch, half and half, and deep fried...you can fry them in an inch of oil because they are so thin and it is delicious.
Covid PS: This is a practically perfect feel-good meal for these trying times. Despite my earlier comments on matchsticks vs. shoestrings, I’ve recently used Alexia frozen Yukon Gold fries instead of cutting/frying my own. Also, taking a note from Le Zie (“The Aunts”)—a longtime Venetian fave of mine in NYC—I’d top the dressed arugula with the chilled tenderloin slices, and serve the fries on the side.
Re LK's question whether it matters if the fries in the photo are matchsticks or shoestrings: In fact it does, given that most first-timers and less-experienced cooks tend to take the illustration as a benchmark--if their results don't match up, they may think they've failed. And then, Chef Hamilton correctly specified matchsticks because the texture & crispness do make a difference vis-à-vis shoestrings!
I had beef carpaccio at the restaurant in the Villa Ephrussi de Rothschild at Saint-Jean-Cap-Ferrat (there's a fancy set of names for you) next to Nice in the South of France - here https://goo.gl/maps/z68oXRTkJuj5Tg3F9 I wasn't the best meal ever - but in such a fancy sounding place it felt like the right thing to do. Otherwise I enjoy it at my favourite Japanese restaurant - where it comes with a dipping sauce of something like soy, vinegar and maybe mirin - and chopped spring onions.