Carpaccio is traditionally an Italian dish made of raw beef, fish or venison, sliced ultra fine, and it is generally served as an entre. I believe it was named after an Italian painter.
I first tasted it in Germany and then again in Italy and it was very enjoyable both times.
In this recipe I have used fillet steak as it is the best for carpaccio, having little sinew or fat in it.
My butcher cut it as thin as he could however, he advised that if I phone ahead, they would put the meat in the freezer for half an hour or so, and he could then cut it much finer, which is how carpaccio should be served.
Do not be turned off by the fact that this is raw, as the taste is outstanding and always creates a talking point when I have visitors.
Ingredients 6 - 8 slices fillet beef
About 100 g baby rocket 1 garlic clove cut in half
40 ml olive oil
100 g shaved Parmesan
Salt and ground black pepper
1 tsp capers (optional)
If the butcher has cut the meat as thin as he can, and not used the part frozen method described above, gently pound each piece of meat with a mallet, using the flat side and leaving the meat in a plastic bag. Take care with this so you do not get holes in it.
Rub the inside of a small bowl with the cut side of the garlic clove. Squeeze the lemon into the bowl, and then add the olive oil and mix. Season with salt and pepper to your liking. Leave this to stand for at least 15 minutes
Put the rocket around the edge or edges of the plate or plates - if making this for two people, it is best to put it on two individual plates.
Place the beef in the centre of the plate, add a teaspoon of capers if using, and pour the sauce over it.
Arrange the shaved Parmesan on top of the meat slices and serve immediately.
A quick, easy recipe that is unusual and sure to impress!