Beef Carpaccio with Anchovies, Capers, and Parmesan

Name: Beef Carpaccio with Anchovies, Capers, and Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings salt packed anchovies; 4 servings beef tenderloin; 4 servings capers; 4 servings Extra virgin olive oil; 4 servings lemon; 4 servings Parmigiano-Reggiano; 4 servings parsley; 4 servings Salt

Beef Carpaccio with Anchovies, Capers, and Parmesan is a gluten free, primal, and fodmap friendly recipe with 4 servings. One serving contains 249 calories, 11g of protein, and 22g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have lemon, extra virgin olive oil, parmigiano-reggiano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Thoroughly trim the beef of any fat, connective tissue, and oxidized surfaces. With a sharp knife, slicing thinly across the grain, cut 8 equal slices, each about 1 ounce. Lightly oil two sheets of parchment or wax paper (we use the 9-inch parchment circles sold in pastry supply shops).

Ingredients you will need

Grains

Beef

Cooking Oil

Equipment you will use

Wax Paper

Knife

Place 2 slices of beef side by side on one of the oiled sheets.

Ingredients you will need

Beef

Lay the second sheet, oiled side down, over the beef. With a heavy mallet, pound down and toward you, letting the weight of the mallet flatten the meat. Rotate the parchment and continue pounding gently. As the meat gets thinner, use lighter strokes to avoid tearing or pounding too thin. Flatten enough to form a 9-inch circle. Hold the package up to the light to make sure the meat is uniformly thin.

Ingredients you will need

Beef

Meat

Repeat to make the remaining 3 portions. Cover and refrigerate while preparing the garnish ingredients.

To serve, remove the top sheets of paper from the pounded meat. Invert the carpaccio portions onto four chilled 9-inch plates, and carefully peel back the remaining paper sheets. Lightly season each portion with a pinch of salt and a few grinds of black pepper.

Ingredients you will need

Black Pepper

Meat

Salt

Cut the anchovy fillets in half lengthwise and arrange 4 or 5 pieces randomly over the meat.

Ingredients you will need

Anchovy Fillets

Meat

Sprinkle with the capers and parsley. Use a vegetable peeler to shave large curls of Parmesan cheese over each serving. Finish with a good drizzle of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Parmesan

Vegetable

Parsley

Capers

Equipment you will use

Peeler

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Other garnish options: Omit the Parmesan, and sauce with strong Dijon mustard, either plain or thinned with crme frache. A little finely diced shallot, macerated briefly in lemon juice or vinegar, adds a nice spark and refreshing crunch.

Ingredients you will need

Dijon Mustard

Lemon Juice

Parmesan

Shallot

Vinegar

Sauce

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Equipment

Wax Paper

Knife

Peeler

Ingredients

Servings:

4servings

salt packed anchovies 4servings

beef tenderloin 4servings

capers 4servings

Extra virgin olive oil 4servings

lemon 4servings

Parmigiano-Reggiano 4servings

parsley 4servings

Salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.