Carpaccio di Manzo Classico
Invented at Harry's Bar in Venice: paper-thin slices of raw beef tenderloin dressed with Harry's Bar signature delicate mustard mayonnaise sauce, shaved Parmigiano Reggiano, and baby wild rocket.
Ingredients
- • 350g prime beef fillet / tenderloin, trimmed of silverskin
- • Sauce: 4 tbsp homemade mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, 2 tbsp milk (to thin), salt and white pepper
- • 50g wild rocket leaves, washed and dried
- • 40g Parmigiano Reggiano DOP, shaved with a peeler
- • Extra virgin olive oil and lemon wedges
Preparation Steps
Wrap the beef fillet tightly in clingfilm into a neat cylinder and freeze for 45-60 minutes until very firm but not rock-hard. Using an ultra-sharp knife, slice across the grain as thinly as possible (1-2mm).
Place each slice between two sheets of baking parchment and gently roll or press with the flat side of a meat mallet to achieve translucent, paper-thin ribbons.
Lay the beef slices in a single, slightly overlapping layer across chilled serving plates.
Whisk the mayonnaise, mustard, Worcestershire sauce, lemon juice, and milk into a smooth drizzling sauce. Drizzle artistically over the beef, scatter with fresh wild rocket and shaved Parmigiano, and finish with a trickle of olive oil.