Carpaccio is little more than thinly sliced raw meat, but the dish is so delectable it’s hard to believe that’s all there is to it. In a dish as simple as this, high quality (ideally grass-fed) beef tenderloin is a must for its fresh, pure, meaty flavor. Sliced paper thin, the meat will practically melt in your mouth. Beef carpaccio is about flavor and texture.
Of course, along with the great flavor and velvety texture of grass-fed beef comes a bonus; all that omega-3 content. Which makes this light but satiating starter appealing in every way.
Because it’s a starter, not a main course, you’re buying a smaller amount, which makes it a bit easier on the wallet to buy high quality – so go for it. Serve beef carpaccio at a special occasion, or not. Accompanied by a simple salad with Dijon vinaigrette, beef carpaccio is as appropriate on a holiday table as it is at a casual outdoor summer meal.
Servings: 3 to 4, as an appetizer
Time in the Kitchen: 20 minutes, plus 2 hours for meat to chill
½ pound beef tenderloin (230 g)
3 to 4 handfuls of dark leafy greens, like arugula or baby kale
2 tablespoons lemon juice (30 ml)
1 tablespoon red wine vinegar (15 ml)
1 teaspoon Dijon mustard (5 ml)
1/4 teaspoon kosher salt (a pinch)
½ cup extra virgin olive oil (120 ml)
Wrap the tenderloin in plastic wrap and put in the freezer for 1 ½ to 2 hours. In the freezer for this amount of time, the meat becomes firm (not frozen) and is easier to slice very thinly.
Put serving plate(s) in the refrigerator to chill.
Thinly slice the meat into 1/8 to ¼ inch (3mm to 6 mm) paper-thin pieces. If the pieces are not as thin as you’d like, then loosely wrap the slices in a piece of plastic wrap. Use a meat tenderizer to pound the slices thinly.
In a medium bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, salt and olive oil. Toss with the greens.
Arrange the slices of meat on chilled serving plates. Arrange the salad around the meat and serve.