Beef Carpaccio with Fresh Herbs and Parmesan
Number of servings : 4 Prep time: 20 minutes Cooking time: none (freeze meat two hours before slicing) Type of
Number of servings : 4
Prep time: 20 minutes
Cooking time: none (freeze meat two hours before slicing)
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
600 g filet of beef 1 1/2 lb.
60 ml fresh chervil, chopped 1/4 cup
20 ml fresh chives, chopped 4 tsp.
30 ml fresh basil, snipped 2 tbsp.
1 lemon (juiced) 1
125 ml Parmesan cheese, shaved 1/2 cup
To taste salt and pepper
For the herbed oil
125 ml extra-virgin olive oil 1/2 cup
1 sprig rosemary, leaves 1 finely chopped
1 sprig thyme (leaves only) 1
4 sage leaves, snipped 4
1 sprig tarragon, leaves snipped 1
To taste salt and pepper
Directions
Place filet of beef in the freezer two hours before slicing.
Meanwhile, mix together ingredients for herbed oil. Set aside at least one hour.
Slice beef as thinly as possible.
Arrange beef slices in a fan shape around the edge of a chilled serving platter. Cover with plastic wrap.
Refrigerate until serving time.
Remove beef from refrigerator and sprinkle with chervil, chives and basil. Drizzle with herbed oil and lemon juice.
Place cheese shavings in the centre of the platter.
Salt and pepper generously. Serve as an entrée.
SUBSTITUTIONS
Use grain-fed veal instead of beef.
Use marinated wild mushrooms instead of beef.
Nutritional information:
