Recipe by Rachael Sheridan
Photos by Amy Sheridan
Our recipe for Beef Carpaccio with Fresh Asparagus Salad and Pecorino Cheese is such a simple, but elegant way, to start your next dinner party. Be sure to buy high-quality, organic, grass-fed beef (you are eating it raw after all!) and use the best extra virgin olive oil you can find. Our Huilerie Beaujolaise Citron Vinegar gives this asparagus salad a nice kick and the vinaigrette it makes brightens up the taste of the beef filet.
You will need plastic wrap and parchment paper for this recipe.
- Trim the meat of any sinew or fat, then wrap in plastic wrap and place in the freezer for about 30 minutes until thoroughly chilled but not frozen. This is going to make it much, much easier to slice.
- Using a sharp knife cut the beef into 8 slices.
- Tear off 2 pieces of parchment paper and place one slice of beef between the two.
- Working from the center outward, pound the meat evenly and gently using a wooden rolling pin or meat mallet. Keep pounding, careful not to tear the meat, until the it is paper thin.
When you finish, the beef should be 3 times its original size. Continue until all 8 slices of carpaccio are finished. Refrigerate until ready to serve, but for no longer than 4 hours, or the meat will discolor and loose flavor.
- Toss the asparagus and shallot slices with the citron vinegar and 4T extra virgin olive oil.
- Sprinkle with salt and pepper to taste.
- Using a vegetable peeler, shave 12 slices of Pecorino Cheese into strips and set aside.
- Carefully peel off one sheet of the parchment paper from each piece of meat.
- Lay the slice exposed side down on each chilled plate and peel off the top layer.
- Add a second slice of beef to each plate if serving two each.
- Drizzle with a bit of extra virgin olive oil and mound a scoop of the asparagus salad in the center of each plate of top of the meat.
Garnish with Pecorino Romano cheese (optional) and serve immediately!