Beef carpacio

Beef carpacio

By
From
The Beef Club
Serves
4
Prep
60 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
320g beef fillet
100g butter
2 extremely thin slices sourdough bread
2 lemons
1/4 bunch chives
fleur de sel or similar sea salt
20g red miso paste
1 small fresh horseradish root
2 tablespoons olive oil

You will need

Quantity Ingredient
brush

Method

  1. Preheat the oven to 150°C. Put the meat in the freezer for about 30 minutes; this makes it easier to slice.
  2. In the meantime, clarify the butter by melting it gently; when it boils, skim the foam off the surface.
  3. Brush the slices of bread with the clarified butter and put them in the oven on a baking tray for 20 minutes. Then cut them into small croutons.
  4. Peel 1 lemon and remove the pith (exposing the pulp), remove the segments with a very sharp knife and cut them into small chunks.
  5. Chop the chives.
  6. Finely slice the meat.
  7. Arrange the slices on plates.
  8. Sprinkle the meat with croutons, chives, a few chunks of lemon, a little fleur de sel, add a few dabs of red miso and grated horseradish, then drizzle with olive oil and a little lemon juice.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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