Carpaccio Di Manzo Recipe

chill and slice

Place the trimmed beef fillet in the freezer on a tray for 20–30 minutes until firm but not frozen solid. This makes slicing paper-thin possible. Using a very sharp knife, trim any silver skin and slice the beef as thinly as possible (aim for translucent slices). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to thin further.

arrange

Lay the thin beef slices in a single overlapping layer on a large chilled serving plate or two plates, covering the surface. Keep the slices flat and slightly overlapping so each bite has beef and dressing.

Zest a little of the lemon over the arranged beef for a fresh aromatic touch (reserve the lemon for juice in the dressing).

make dressing

In a small bowl or jar combine the Dijon mustard, honey, and white wine vinegar. Whisk or shake until smooth. Gradually add the extra-virgin olive oil in a slow steady stream while whisking vigorously to emulsify. Season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or salt: add a little more lemon juice if you prefer brighter flavor.

If using a jar, close and shake vigorously until the dressing is well combined and slightly thickened.

dress beef

Lightly drizzle about two-thirds of the dressing evenly over the arranged beef slices, using less if you prefer a subtle finish. Reserve the remainder for the rocket and for guests who want more.

add rocket and cheese

Scatter the washed rocket over the beef. Using a vegetable peeler, shave the Parmigiano Reggiano into flakes and scatter over the beef and rocket. Squeeze a little fresh lemon juice over the assembled carpaccio to brighten flavors (start with half a lemon and add more to taste).

final touches

Sprinkle the optional rinsed capers and/or toasted pine nuts over the top if using. Grind a little extra black pepper and finish with a tiny drizzle of good extra-virgin olive oil if desired. Serve immediately so the beef remains tender and fresh.