Warm Beef Carpaccio
Main Dishes • Italian
Description
The citronette sauce is a whisked mixture of lemon juice, olive oil, salt, and pepper. The ratio of the ingredients depends solely on personal taste, but it’s best not to overdo it with the oil. Ideally, the sauce should have a light, fresh foam-like texture.
Ingredients
- Arugula 0 oz
- Lamb Neck Fillet 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Artichoke bottoms 0 oz
- Cherry Tomato Confit 0 oz
- Citronette sauce 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Mix one part lemon juice with three parts olive oil.
Step 2
Thinly slice the beef using a slicer, similar to carpaccio, and arrange it on a plate.
Step 3
Brush with olive oil, then sprinkle with salt and pepper to taste.
Step 4
Place in the grill salamander and cook until medium-rare, until the meat develops a characteristic gray-red color.
Step 5
Drizzle the carpaccio with citronette sauce.
Step 6
Toss the arugula, cheese sliced thinly with a slicer, and artichoke slices with oil.
Step 7
Arrange the dressed ingredients on the carpaccio, garnish with confit tomatoes, drizzle with aged balsamic vinegar, and sprinkle with freshly ground black pepper.
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