As you know, Carpaccio is an Italian dish of raw thin sliced beef with lemon, olive oil, and Parmesan cheese .Often I see Carpaccio offered at restaurants using Sashimi (my favourite version of the best Carpaccio ) instead of beef.
I really like sashimi and typically order it when I see it at my favorite restaurants only!!
The first time I saw beef carpaccio it was in NY Nobu’ s I was very hesitant we have as been told from a very young age about health hazards of eating rare meat, let alone raw , so here’s a recipe inspired from Chef Nobu and I love it as its we sear the meat so it’s technically no longer Raw here !
But Trust me carpaccio is exquisite and safe to eat because - one it is fresh and secondly it is from one cut of meat and thus has less chance of contamination!
To make sure your carpaccio is safe to eat buy your the best quality tenderloin from a clean and credible butcher, tell the butcher what you plan to do with it and ask if the chosen meat will be suitable for carpaccio!!
1 fillet of Tenderloin (350gm)
green pepper , black pepper( fresh ground for crusting )
pink Szechuan pepper ( optional)
drizzle sauce for carpaccio-
100 ml- oil
140 ml- kikkoman (soya sauce )
120 ml- roasted sesame oil
90 ml- cooking sake
40 ml- ginger juice
30 ml- lemon juice
50 ml- Japanese vinegar
Salt to taste
1.In a bottle with a screw top mix together the oil, soy ,roasted sesame oil , rice vinegar ,lime juice , sake, ginger juice & salt until combined.
keep aside , longer the better To make the spice rub, lightly crush together the green Szechuan and black peppercorns in a pestle and mortar and spread out on a tray
2.trim the ends , sinew & roll the tenderloin in the crushed pepper .
3.Tightly wrap the beef in cling film, keeping the cylindrical shape as symmetrical as possible, then place in the fridge for 30 minutes to firm up
4 Unwrap the beef and sear in a very hot pan to seal the outside
5 Wrap tightly in cling film again and place in the freezer for 30 min to an hour to make slicing easier ( optional)
6 remove the fillet from the freezer and slice as thinly as possible, about 2mm. Leaving the cling film on makes this easier, but make sure you remove any left on the slices
7 Place the slices of beef between 2 sheets of parchment paper and roll with a rolling pin to make them even thinner, then store in the fridge until ready to serve, lasts easily upto 48 hours at this stage ..
To plate the Carpaccio,
take one portion of the sliced meat and spread 1 tablespoon of the ginger sauce / ginger vinaigrette around the meat ,
Toss Arugula or radish shavings with vinaigrette, pickled ginger or pickled daikon and place on top of beef garnish with edamame bean and serve