Beef Carpaccio I
Source and licence
"Beef Carpaccio I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beef_Carpaccio_I, revision 4498285), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beef_Carpaccio_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4498285
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 400 g high quality 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)
- Salt
- Black pepper
Method
- Cut the beef fillet into extremely thin slices (about 2 mm).
- 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.