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Beef Carpaccio with Basil and Parmesan (Carpaccio de Bœuf aux Basilic et Parmigiano Reggiano)
This dish is based on an Italian
preparation that has been adopted
These quantities are for 1 person if two plates are served as a main course or for 2 people if one plate each is used as a starter course, so half, double or whatever depending on the number of people you are cooking for.
Ingredients 1 top quality beef fillet (about 200g) Extra virgin olive oil 2 lemons 1 handful of fresh basil leaves Small block of fresh parmesan cheese Sun dried tomatoes (optional) Pitted black olives (optional) Finely sliced spring onions (optional)
Preparation Take about half of the basil leaves and finely chop. In a small bowl, pour in about 4 tablespoons of olive oil and mix in the chopped basil leaves, (this can be done in advance to allow the basil flavours to be absorbed into the oil).
Take the beef filet and slice very thinly (about 1mm thick is perfect). This can be done with a meat-slicer if you have one, or with a very sharp knife, or alternatively you can ask your butcher to slice it for you.
Lay out the sliced beef over two large plates and squeeze the juice of half a lemon evenly over each plate. Leave to soak in for about 5 minutes. This will allow the lemon to slightly cook the meat in the acidity of the juice.
Evenly drip the oil/basil mixture over both plates.
Take the rest of the basil leaves and evenly sprinkle over the plates.
Shave 3 or 4 parmesan curls onto each plate.
Add a halved lemon to each plate to allow further juice to be added as desired.
Optional further garnishes include sun-dried tomatoes, black olives and spring onions.
Serve with a red Bourgogne, Côtes du Rhône or Bordeaux.
The image above has a combination of large and small basil leaves with parmesan, black olives and sun-dried tomatoes.
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into French menus all over the country. No cooking is involved. Quick and easy and
very very tasty.