Name: Salumeria 104 - Westons Carpaccio Alla Veneziana Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Angus beef tenderloin or eye fillet (very fresh, well-trimmed); 1 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper; 3 tbs Extra-virgin olive oil; 2 tbs Fresh lemon juice; 4 tbs Mayonnaise (preferably a neutral, good-quality); 1 tsp Worcestershire sauce; 0.5 tsp Dijon mustard; 1 tbs Capers, drained and finely chopped; 1 clove Garlic, minced (about 1 small clove); 0.5 tsp Fresh lemon zest; 0.25 tsp Freshly ground black pepper; 0.25 tsp Salt; 30 g Arugula (rocket), small handful; 20 g Parmesan, thin shavings; 1 tsp Capers (whole) for garnish; 1 tsp Extra-virgin olive oil (for finishing); 1 each Fresh lemon wedges

Method

Beef Carpaccio

Chill and slice beef

Trim silver skin and excess fat from the beef. Wrap tightly in plastic wrap and place in the coldest part of the refrigerator or freezer for 20–30 minutes until very firm but not frozen solid — this makes it easier to slice paper-thin.

Using a very sharp knife, slice the beef across the grain into as thin slices as possible (aim for razor-thin). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to even thinner pieces.

Arrange slices in a single overlapping layer on a large chilled serving plate so they form a flat bed of beef. Lightly season the surface with the fine sea salt and freshly ground black pepper.

Whisk together 3 tbs extra-virgin olive oil and 2 tbs fresh lemon juice in a small bowl. Drizzle evenly over the arranged beef, ensuring each slice receives some of the marinade. Let the beef rest at room temperature for 5–8 minutes to take on flavor (do not leave out longer than 15 minutes).

Mayo–Worcestershire Sauce

In a small bowl combine 4 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce and 1/2 teaspoon Dijon mustard. Stir until smooth.

Add the chopped capers, minced garlic, 1/2 teaspoon lemon zest, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Mix thoroughly and taste; adjust seasoning with more lemon, salt, or Worcestershire if desired.

Transfer the sauce to a squeeze bottle or small bowl for serving. The sauce should be creamy, slightly tangy and lightly piquant to complement the raw beef.

Garnish & Finish

Scatter a small handful (about 30 g) of arugula evenly over or beside the beef carpaccio.

Use a vegetable peeler to shave 20 g of Parmesan over the beef and arugula, placing shavings attractively across the plate.

Dot a few whole capers across the carpaccio for pops of briney flavor and drizzle 1 teaspoon extra-virgin olive oil over the top for sheen.

Finish by adding small spoons or thin streaks of the mayo–Worcestershire sauce across the carpaccio (or pass the sauce at the table). Serve with a lemon wedge alongside for guests who want extra acidity.