Beef Carpaccio with Capers Parsley and Truffle Oil Recipe

How to make it

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• Freezing The Meat:
• Lay the beef on your chopping board and if need be cut the ends until they are symmetrical and flat.
• Take the piece of beef tenderloin and wrap it tightly in plastic wrap lengthwise.
• Take the excess plastic on the ends and twist until the meat is tightly squeezed from all sides.
• Push and shape the meat in the plastic until it is as cylindrical as possible with two flat ends.
• On a small plate, stand the wrapped meat on one flat end and press another small plate on the other flat end, try to keep the meat as upright as possible.
• Place the meat and plates in the freezer overnight.
• Slicing:
• Remove it from the freezer and unwrap it.
• Carefully slice the meat on your slicer on the thinnest setting but where you are still getting whole slices off it.
• Arrange the slices on a large plate and press until even.
• Wrap each plate tightly in glad wrap and refrigerate until serving.
• If you don’t have a slicer you can ask your butcher to slice it and lay the slices out on paper in layers for you. They may ask you to freeze it or they may do it for you.
• Serving:
• Sprinkle some of the diced onion and parsley over the meat.
• Arrange a few capers around the meat.
• Drizzle a little of the caper vinegar around.
• Drizzle a little of the truffle oil around.
• Season liberally with salt and pepper and serve immediately.
• Many fine food stores now carry truffle salt, which is essentially a mixture of sea salt, cracked pepper and shaved fresh truffle. The truffle is very aromatic and flavours the salt and the pepper; this mixture can be used in place of the sea salt and pepper for that little extra decadence.