Carpaccio De Bœuf Recipe
Cured Sirloin with Pickle Dressing
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Ingredients
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Beef & curing
Pickle dressing
To finish & garnish
Method
Beef & curing
- 1
Trim and chill
Trim any silver skin or excess fat from the sirloin, leaving a neat cylindrical roast. Wrap tightly in plastic wrap and refrigerate or freeze 30–45 minutes until the meat is very firm but not frozen solid; this makes for razor-thin slices.
- 2
Cure mixture
In a small bowl combine kosher salt, granulated sugar and coarsely crushed black peppercorns. Pat the chilled roast dry with paper towel and rub the cure evenly over the surface.
- 3
Optional quick cure
Place the rubbed roast on a tray, cover loosely and refrigerate 30–60 minutes to draw out a little moisture and concentrate flavor. For a stronger cured note you may refrigerate up to 2 hours — do not exceed 4 hours to avoid overly firm texture. Pat off any exuded juices before slicing.
- 4
Slice
Using a very sharp slicing knife (or a meat slicer) slice the beef as thin as possible (ideally paper-thin). If slices are too large, lightly pound between plastic to expand surface area. Arrange slices in a single flat layer on chilled plates, slightly overlapping.
- 5
Finish with oil
Lightly brush or drizzle each plate of sliced beef with about 1/2 tablespoon extra-virgin olive oil to give sheen and mouthfeel; reserve remaining oil for dressing if desired.
Pickle dressing
- 6
Prepare ingredients
Finely dice the dill pickles (or cornichons), rinse and chop capers, mince the shallot, and finely chop the parsley so all are ready to combine.
- 7
Emulsify dressing
In a small bowl whisk together Dijon mustard, red wine vinegar and lemon juice. Slowly whisk in the 45 ml extra-virgin olive oil until emulsified. Season with coarse sea salt and freshly ground black pepper to taste.
- 8
- 9
Rest briefly
Let the dressing sit 10–15 minutes at room temperature so flavors meld before spooning over the beef.
To finish & garnish
- 10
Dress beef
Spoon small amounts (about 1–1.5 teaspoons) of the pickle dressing over each slice of beef, spacing evenly so each bite has some relish. Do not saturate — you want a delicate signal of flavor.
- 11
Add greens and cheese
Scatter the arugula leaves lightly over or alongside the carpaccio. Using a vegetable peeler, shave Parmigiano-Reggiano over the beef and greens.
- 12
- 13
Serving suggestion
Serve the carpaccio chilled on appetizer plates. Best eaten within 20 minutes of dressing to preserve texture. Leftover sliced beef may be kept refrigerated for up to 24 hours but is best freshly prepared.
