Beef carpaccio with artichoke and radish

AT A GLANCE

  • Serves 4 people

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.

  • 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
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.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

PALE, DRY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Sep 2009

Sep 2009

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