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Categories:
shallot red wine vinegar salt lean beef anchovy capers fennel arugula chives olive oil Parmesan cheese lemon wedges
Viewed: 83 - Published at: 5 years agoIngredients
- 1 large shallot
- 2 tablespoons red wine vinegar
- Salt and pepper
- 6 ounces lean beef, like tenderloin or top round
- 4 anchovy fillets, rinsed (optional)
- 1 teaspoon capers, rinsed
- 1 small fennel bulb, very thinly sliced
- A few arugula or parsley leaves
- 2 teaspoons finely chopped chives
- Fruity extra-virgin olive oil, for drizzling
- 1 ounce Parmesan cheese, for garnish
- Lemon wedges, for serving
Method
- Peel shallot, cut in thick slices and place in a small bowl.
- Add red wine vinegar and a pinch of salt.
- Toss and let marinate for at least 10 minutes.
- Cut beef into four 1 1/2-ounce slices.
- Trim away any fat or gristle.
- Put each slice between 2 layers of heavy-duty plastic wrap or parchment.
- Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches.
- Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic).
- May prepare up to this point several hours ahead.
- To serve, peel top layer of plastic from each slice.
- Invert each slice onto a chilled plate.
- Peel away remaining plastic.
- Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives.
- Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon).
- With a vegetable peeler, shave Parmesan into curls.
- Garnish carpaccio with Parmesan and lemon wedges and serve immediately.
