Carpaccio di Manzo

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Wrap the beef tightly and freeze it for 40 minutes, until firm but not frozen through.

   Mark done Start 40 min timer

2. Whisk the yolk with the mustard, Worcestershire and salt, then add the sunflower oil drop by drop to make a thick mayonnaise. Loosen with the lemon and cold water until it pours in a thin ribbon.

   Mark done

3. Slice the chilled beef as thinly as you can with a long sharp knife.

   Mark done

4. Lay each slice between two sheets of oiled cling film and beat gently outwards with a flat mallet or rolling pin until translucent.

   Mark done

5. Peel the top film off and lay the slices directly onto cold plates, covering them completely.

   Mark done

6. Drizzle the sauce over in thin lines.

   Mark done

7. Top with rocket, shaved parmesan, olive oil and black pepper, and serve immediately with lemon.

   Mark done

Chef’s Tips

• Forty minutes in the freezer. Room-temperature beef cannot be cut thin.
• Oil the film, not the meat.
• Assemble on cold plates at the last moment.

Pairing Suggestions

• A glass of Prosecco
• Grissini
• Rocket salad

Storage & Reheating

None. Slice and serve within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.