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Old 04-12-2005, 05:52 AM   #1
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Carpaccio of beef fillet (raw beef) Recipe

400 g beef fillet,
2 lemons plus zest
olive oil
freshly ground salt and pepper, to taste
juice from 1 additional lemon
1 large beef style tomato
Italian or Spanish cheese eg ewe's cheeses, Parmesan or Manchego
sprigs of chervil

This process sounds odd, but works! Place the beef fillet in the freezer to harden or 'set' the meat. Don't freeze it, the object is just to make it firm enough to slice easily.

Peel and de-seed tomato, then dice into small pieces. small Place the cubed tomato in a bowl. Add olive oil, lemon juice, salt and pepper, and whisk all the time you mix.

Zest the lemons and blanch the zests for a couple of minutes. Remove the white pith and release the segments into neat pieces.

Grind salt and pepper onto a large plate. Cover and place in the coldest part of your fridge.

Remove the beef from the freezer and slice it thinly.
For extra thin slices, (and how it is usually presented in restaurants in Europe) place the slices between sheets of baking paper and carefully roll with a rolling pin. This will ensure the slices are almost transparent. Be careful, as they will easily tear, and the object is to keep the slices as whole as possible.

Place the slices on the seasoned plate. Season the surface with more salt and pepper. Coat with lemon marinade taking care to coat all the meat.
Decorate with blanched zests and lemon segments.
Add a few shavings of sheep milk cheese and finish
with sprigs of chervil.
This dish needs to be served immediately after assembly.

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Old 04-12-2005, 08:59 AM   #2
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This recipe sounds wonderful! I have never tried carpaccio, but I would really like to experience it. I have never had raw meat in any way shape or form, but I think I would probably love it. The thought of raw fish used to turn my stomach, but now sushi is one of my favorites. I have a feeling it would be the same with carpaccio.
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Old 04-12-2005, 09:39 AM   #3
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The secret is to get the meat as thin as possible. I really like carpaccio.

I first had it in Anton Mosimann's restaurant in London, about 7 years ago. I make it as a starter when I have those friends to dinner who I know will enjoy 'unusual' dishes :D

I had a tuna dish, ceviche style - but have to say that it had been battened out so thinly that it tasted like meat, not fish!
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Old 04-14-2005, 06:36 PM   #4
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I absolutely adore this dish.
It was my gastronomic pleasure to eat the tuna version in Tonga a couple of years ago. The fish was so fresh that it had been caught that afternoon by the chef himself and served that night. It was so very good I had to go in for seconds and then had the same as a main only very lightly seared with a Cointrau sauce.
The beef variety is possibly one of my favourite dishes to both eat and prepare because it actually involves some skill. To be a bastard to any new chef that came into my kitchen I would often get them to do this dish first up to see their knife skills.
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Old 04-14-2005, 06:48 PM   #5
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I'm not a chef, I've just been lucky enough to take a number of courses at cookery schools in the UK, Ireland and mainland Europe.

I am strictly an amateur, but enthusiastic and a stickler for getting the dish 'right'. And there's absolutely nothing wrong with my knife skills

I'm doing another two day course in a fortnight. Fish.... not my favourite, but my husband adores seafood, so I cook quite a lot of fish dishes.
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Old 04-14-2005, 07:14 PM   #6
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That was not ment to be a dig

I meant nothing by my comment about knife skills other than to say the quality of training in New Zealand can sometimes leave alot to be desired, especially tose coming out of technical colleges. There seems to be a large emphasis placed on being creative with ingredients annd recipe creation and some of the plonkers I have had the misfortune to work with have been unable to do this dish. I was trained by a British navy chef and he was an absolute tyrant on knife skills so learnt the old school way. My next chef was a perfectionist Austrian, and I am very grateful he was the same, learn the cuts first then the rest. Please I meant not to insult or deminish anybody, I was merely putting out that it is a fantastic dish and one that shows a high degree of technical ability to get right.
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Old 04-14-2005, 09:45 PM   #7
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Hmm... I've been having a craving for this for some time yet havent ever prepared it myself. If I see a piece of meat that looks pretty enough tomorrow I'm gonna give it a shot.

Btw should I keep my eye out for something that's medium marbled or as lean as possible?
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Old 04-14-2005, 09:50 PM   #8
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i absolutely LOVE carpaccio! it's got to be one of my favorite appetizers out there. i think it IS my favorite. if your local Ruth'sChris offers this, get it! if you can handle raw meat, i mean.
the kind i've had didn't have the tomato on it; it had a garlic sauce and greens on the side and parmesan, plus crusty toast on the side.
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Old 02-03-2007, 06:29 PM   #9
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I want to make raw beef carpaccio. (Clive's post on the truffle oil thread reminded me to look this up)

Alton Brown made carpaccio the other night on FoodTV, but he seared the beef and said something that I didn't quite catch about why he said had to do that (something about the food police, maybe?)

Anyway, I want it the way it's traditionally served, but don't want to be an idiot about this, either.

How risky is it to serve it raw? How much more risky than serving a rare steak?

Lee
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Old 02-03-2007, 06:37 PM   #10
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I would think that, just like with sushi, the safety of enjoying raw beef would depend on where you get it from. A supermarket isn't going to be a safe source. And if you can find an individual butcher store these days, again - it all depends on the source of the meat & how it's been handled.
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