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.
Ingredients
- 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
Instructions
Step 1
Wrap 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 2
Soak the salted capers well for one hour, changing the water several times, then leave to dry on kitchen paper.Step 3
For 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 4
To 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 5
Arrange 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.