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 |
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Ingredients
- 150g parmesan cheesefinely grated
- 200g non-aged beef fillet(if you can get the butcher to slice it thinly against the grain. If not, see notes below)
- few drops aged balsamic vinegar
- Smallhandful fresh basil
- Sea salt flakes &; pepper to taste
- 4pieces asparagus spearswoody end snapped off and then cut into 11/2”
- 1/2 red onionfinely chopped
- 1-2 grilled artichoke heartsfrom a deli or taken from a good quality jar
- 1/2 lemon
- 4tablespoons extra virgin olive oil
- few drops truffle oil
- 2tablespoons walnuts
Instructions
- 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.
- Bake in the hot oven for 4-5 minutes until melted golden brown. Take out and leave the crisp and cool.
- If your oven has multiple shelves toast the walnuts simultaneously (or after the crisps are done) for 4-5 minutes. Cool and roughly chop.
- Blanch the asparagus in some boiling water for just 45 seconds and plunge into iced water to stop the cooking.
- 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.
- 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.
- 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.
- 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
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!