Beef Carpaccio (Palomar style)
A contrasting combination of tender beef, crunchy Parmesan crisps and aromatic oils. As the beef is raw, it must be very fresh and bought from a good butcher. I like fillet, which although expensive, is really tender and goes a long way in this recipe. Palomar’s original recipe called for rump.
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
  1. To make the Parmesan crisps (Frico) – Preheat the oven to 180C (160C fan). Line a baking tray lined with a silicone sheet or baking parchment. Divide the grated Parmesan into 4 and spread each one into a rough circle by spreading it out with a spoon. Leave space in between them.
  2. Bake in the hot oven for 4-5 minutes until melted golden brown. Take out and leave the crisp and cool.
  3. If your oven has multiple shelves toast the walnuts simultaneously (or after the crisps are done) for 4-5 minutes. Cool and roughly chop.
  4. Blanch the asparagus in some boiling water for just 45 seconds and plunge into iced water to stop the cooking.
  5. Divide the slices of beef into four batches then place a flat layer of each batch with a little olive oil between two sheets of cling wrap. Bang gently with the meat hammer and the meat is super thin, but not shredded! If you don’t have a meat hammer a heavy saucepan should do the trick.
  6. Chop the basil into a chiffonade. Do this by placing 4-5 leaves on top of each other, roll and slice thinly with a sharp knife.
  7. To serve, remove the top sheet of cling wrap from each batch of carpaccio and flip it meat-face down on a serving plate. Then peel off the bottom sheet that has now become the top sheet.
  8. Season each carpaccio with sea salt flakes and black pepper. Sprinkle with the onion, asparagus, artichokes and basil on each plate. Dress with a squeeze of lemon juice, olive oil and a few drops of balsamic vinegar. Finally, drizzle a few drops of truffle oil. Just before serving, break up the Parmesan crisps and scatter over the plates together with the chopped walnuts.
Recipe Notes
Thinly sliced beef

To slice the beef thinly: Wrap well and freeze for about 1 hour until it feels quite firm. Take out and slice as thinly as you can. My slices look very uniform as I used my meat slicer!

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