Carpaccio di Manzo

Ingredients · 4 servings

• 320 gRaw beef fillet, trimmed
• 1Lemon, juiced
• 30 gExtra virgin olive oil
• 40 gParmigiano, shaved
• 40 gRocket, washed and dried
• 3 gSalt
• 1 gBlack pepper, freshly ground

Equipment

refrigerator, chef knife, cutting board, citrus juicer, vegetable peeler, serving plates, tray, cover, parchment paper, meat mallet, spoon, tongs

Instructions

1. 1
   Mise en Place

   Gather beef fillet, lemon, oil, Parmigiano, rocket, salt, and pepper, then set out a scale, knife, board, juicer, peeler, and plates. · 5 min

   What to look for: All ingredients are measured and the plates are ready for cold assembly.

2. 2
   Chill Beef

   Chill the trimmed beef fillet until firm to the touch, keeping it covered and very cold for cleaner paper thin slices. · 15 min

   When it is done: Served raw; beef should be fresh, cold, and bright red with no off odor.

3. 3
   Slice Beef

   Slice the beef across the grain as thinly as possible, then spread the slices in 1 layer across chilled serving plates. · 10 min

   When it is done: Served raw; beef should remain cold throughout slicing.

4. 4
   Flatten Slices

   Flatten each slice gently between parchment sheets until nearly translucent, using light taps so the beef stays delicate. · 5 min

   When it is done: Served raw; discard any slice that warms noticeably or smells unpleasant.

5. 5
   Dress Plates

   Season the beef with salt and black pepper, drizzle with lemon juice and extra virgin olive oil, then scatter rocket over the plates. · 3 min

   When it is done: Served raw; keep dressed beef cold and serve without delay.

6. 6
   Serve Immediately

   Shave Parmigiano over the beef, add a final squeeze of lemon, and serve immediately while the slices are cold and glossy. · 2 min

   When it is done: Served raw; eat immediately after assembly for best safety and texture.