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Beef carpaccio with artichoke and radish


Placing the beef briefly in the freezer will make it easier to slice paper-thin. Eat this as soon as the lemon juice is applied as it will start to cook the proteins in the meat.

You'll need

200 gm piece of beef fillet, trimmed of sinew 1 globe artichoke 1 lemon, juice only 1 radish, shaved 50 gm shaved parmesan To serve: extra-virgin olive oil and lemon wedges

Method

  • 01
  • Roll beef tightly in plastic wrap to form a cylinder, then freeze until just firm (1-2 hours).
  • 02
  • Meanwhile, trim top of artichoke by 2cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stem to 2cm, peel green exterior with a vegetable peeler until you reach pale inner flesh. Remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then very thinly slice artichoke lengthways and add to bowl. Toss to combine, then drain.
  • 03
  • Thinly slice beef across the grain and arrange on a platter. Scatter over artichoke and radish, then parmesan. Drizzle with extra-virgin olive oil, season to taste and serve with lemon wedges to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry rosé.

Featured in

Sep 2009

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