Carpaccio Clássico Italiano Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações CARPACCIO CLÁSSICO ITALIANO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.45 kg beef tenderloin (very fresh, trimmed); 3 tbs extra-virgin olive oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 1 tbsp lemon juice (fresh); 4 cups mixed baby salad leaves (arugula/rocket, baby spinach, frisée); 1 tbsp extra-virgin olive oil (for dressing); 1 tsp lemon juice (for dressing); 0.25 tsp fine sea salt (for leaves); 0.25 tsp freshly ground black pepper (for leaves); 1.5 cups fresh basil leaves (packed, washed & dried); 2 tbs pine nuts (lightly toasted); 1 clove garlic cloves (peeled); 0.25 cup grated Parmesan or Parmigiano-Reggiano; 0.5 cup extra-virgin olive oil (for pesto); 0.25 tsp coarse sea salt (for pesto); 30 g Parmesan cheese (shaved); 1 tbsp capers (rinsed and drained); 1 tsp extra-virgin olive oil (finish, drizzle)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time35m

Serves4

De lombo bovino, com salada de folhas, queijo parmesão, alcaparras e molho pesto alla Genovese

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Ingredients

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Carpaccio

15 7/8 oz (0.45 kg) beef tenderloin (very fresh, trimmed)

3 tbs extra-virgin olive oil

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 tbsp lemon juice (fresh)

Salada de folhas

4 cups mixed baby salad leaves (arugula/rocket, baby spinach, frisée)

1 tbsp extra-virgin olive oil (for dressing)

1 tsp lemon juice (for dressing)

1/4 tsp fine sea salt (for leaves)

1/4 tsp freshly ground black pepper (for leaves)

Pesto alla Genovese

1 1/2 cups fresh basil leaves (packed, washed & dried)

2 tbs pine nuts (lightly toasted)

1 clove garlic cloves (peeled)

1/4 cup grated Parmesan or Parmigiano-Reggiano

1/2 cup extra-virgin olive oil (for pesto)

1/4 tsp coarse sea salt (for pesto)

Finalização

1.06 oz (30 g) Parmesan cheese (shaved)

1 tbsp capers (rinsed and drained)

1 tsp extra-virgin olive oil (finish, drizzle)

Method

Carpaccio

Chill and slice

Place the trimmed beef tenderloin on a tray, wrap tightly in plastic wrap and freeze for 30–45 minutes until firm but not rock solid; this makes very thin slicing easier. Using a sharp knife, slice the beef as thinly as possible (aim for paper-thin). If desired, stack slices between sheets of plastic and gently pound with a meat mallet between another sheet of plastic to even out and thin further.

Season slices

Arrange beef slices in a single layer on a large chilled serving plate, slightly overlapping in a circular pattern. Drizzle 2 tablespoons extra-virgin olive oil evenly over the slices, then sprinkle the 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper evenly. Scatter the 1 tbsp fresh lemon juice over the meat. Let rest at room temperature for 5 minutes to allow flavors to marry.

Salada de folhas

In a bowl, whisk together 1 tbsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Add the 4 cups mixed baby leaves and toss gently to coat. Taste and adjust seasoning. Keep the dressed leaves chilled until plating.

Pesto alla Genovese

Prepare pesto

In a food processor or blender, combine 1.5 cups fresh basil leaves, 2 tbsp toasted pine nuts and 1 peeled garlic clove. Pulse until coarsely chopped. Add 1/4 cup grated Parmesan and 1/4 tsp coarse sea salt, then, with the motor running, stream in 1/2 cup extra-virgin olive oil until emulsified and smooth but still slightly textured. Taste and adjust salt. If you prefer a thinner pesto, add up to 1–2 tbsp more olive oil or a teaspoon of water.

Final assembly

Spoon small dollops (about 1 tsp each) of the pesto across the arranged beef slices, spacing evenly so each bite can get pesto. Scatter the 1 tbsp rinsed capers over the carpaccio, then distribute the dressed salad leaves on top or to the side of the meat as preferred.

Shave or scatter 30 g Parmesan over the carpaccio and salad. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil across the meat and a final grind of black pepper to taste.

Serve immediately while the beef is cool; provide fresh bread or crostini on the side if desired.