Carpaccio is a simple anytime starter or light main course. It’s important to buy a super-fresh fillet or sirloin and it can help to pop the beef in the freezer for 30-40 minutes before you need it; this firms it up and makes slicing it a little easier. Some people like to slice the meat paper-thin so that the plate can almost be seen through it, but I find you can’t taste the actual beef this way; slightly thicker slices are fine.
Timings
Prep time: 5 minutes, plus optional freezing time
Serves
4 as a starter
Ingredients
- 400-500g trimmed beef fillet or sirloin
- 2-3 tbsp extra-virgin olive oil, to drizzle
- 60-80g fresh horseradish root, peeled
- 100-120g Parmesan
Method
- Place the beef (wrapped in cling film if you like) in the freezer for 30-40 minutes, if you wish.
- Using a very sharp knife, carve the beef into slices about 3mm thick and arrange on serving plates, covering as much of the surface as possible.
- Season the beef and drizzle with olive oil.
- Finely grate the horseradish all over the beef to taste, followed by the Parmesan.
- Serve immediately.
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