Carpaccio of beef with red pepper relish

Carpaccio of beef with red pepper relish

By
From
My Favourite Ingredients
Serves
4-8
Photographer
Jason Lowe

A well-executed carpaccio makes an elegant first course. It’s also a lovely way to showcase the flavour of good-quality beef. Traditionally, carpaccio is simply finely sliced pounded beef, dressed with nothing more than salt, extra virgin olive oil and perhaps a few shavings of Parmesan. Here, I have paired it with a little more – summery red peppers and the lightest curd cheese. In winter we serve it with shavings of white truffle, deep-fried artichoke hearts, or slivers of white celery heart.

Ingredients

Quantity Ingredient
500g best-quality fillet of beef
extra virgin olive oil, to drizzle
sea salt
1/2 lemon, juiced, or to taste

Red pepper relish

Quantity Ingredient
1 large red pepper
40g currants
50g very fresh pine nuts
sea salt
freshly ground black pepper
1 small garlic clove, peeled and finely chopped
small bunch basil, finely chopped, leaves only
small bunch rocket, chopped
20ml sherry vinegar
1 teaspoon see method for ingredients
50ml mild-tasting extra virgin olive oil

To serve

Quantity Ingredient
4 generous tablespoons fromage blanc or other sweet young curd cheese

Method

  1. Trim the meat of any sinew or fat, then wrap and place in the freezer for about 20–30 minutes until thoroughly chilled but not frozen. (This will make it easier to slice.)
  2. Cut 16 x 25cm squares of baking parchment. Using a very sharp knife, slice the meat with the grain into 8 slices. Brush one parchment square with a little olive oil and lay a slice of meat on top. Cover with a second oiled square of parchment. Working from the centre outwards, pound the meat evenly and gently using a wooden rolling pin. Keep pounding (but not too hard or you will tear the flesh) until the meat is no more than 3mm thick. When you have finished, the slice should be two or three times its original size. Continue until you have 8 slices of finished carpaccio. Refrigerate until ready to serve, but for no longer than 4 hours, or the meat will discolour and lose flavour.
  3. To make the relish, roast the pepper under a hot grill, turning until the skin is charred all over. Transfer to a bowl, cover with cling film and let stand for 20 minutes. Preheat the oven to 180°C. Soak the currants in a little warm water for 15 minutes to soften. Warm the pine nuts in the oven for a few minutes to release their flavour.
  4. Peel, halve and deseed the pepper, then cut into small dice and place in a bowl. Add the pine nuts. Squeeze out the excess water from the currants and add these too. Season and add the garlic, basil, rocket, sherry vinegar, sherry and finally the extra virgin olive oil. Stir well and let stand for a few minutes, then taste and adjust the seasoning. The relish should be slightly sweet, soft and fresh.
  5. To assemble, carefully peel off one sheet of parchment paper from each parcel. Then lay a slice exposed side down on each chilled plate and peel off the top layer of paper. Add a second slice of beef to each plate if serving two each. Drizzle with the olive oil, season with salt and sprinkle with a few drops of lemon juice. Spoon over the relish, leaving most of the meat exposed. Finish with the fromage blanc and a final drizzle of relish. Serve immediately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again