Recipe Tip: Beef Carpaccio from Harry's Bar
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Prepare and serve this classic carpaccio at home, just like the original from Harry's Bar in Venice.
- 500 gfillet of beef, well matured and trimmed
- salted capers
- 1egg yolk
- 1 tablespoonDijon mustard
- 2 tablespoonlemon juice
- 150 mlgrape seed oil
- 3 tablespoonsour cream
- 2 teaspoon(s)Worcestershire sauce
- a littlewhite pepper
- 1 pinch(es)salt
- someolive oil
Step 1Wrap the meat in cling film and freeze overnight – this makes it possible to slice it very thinly. Remove from freezer one hour before serving.
Step 2Soak the salted capers well for one hour, changing the water several times, then leave to dry on kitchen paper.
Step 3For the carpaccio salsa, mix the egg yolk, mustard and half of the lemon juice. Add the grape seed oil in a thin stream, stirring constantly with a whisk, so that an emulsion forms, just as when making mayonnaise. Stir in the sour cream and season with Worcestershire sauce, salt, pepper and lemon juice.
Step 4To serve, brush the centre of the plate with a thin layer of olive oil. Cut the fillet into slices about 3mm thick. The best way to do this is with a meat slicing machine, but a sharp knife and a little practice will also do.
Step 5Arrange on the plates. Allow to defrost for at least 15 minutes so it comes to room temperature. Spread the salsa and the salted capers on the meat and serve.