The City Kitchen - Carpaccio

CARPACCIO

This dish originates from Harry's Bar in Venice. A client at the bar had been prescribed a diet rich in raw meat to counter slight anemia. Giuseppe Cipriani created the unique dish of quite elegant simplicity. When asked by the patron the name of the dish, Cipriani was reminded by the deep red colour of the beef, of the famous painters use of these deep red tones and thus named the dish "Carpaccio" after the artist.


Ingredients
serves 4 persons

8 oz	Tenderloin, beef, whole	250 gm
1 oz	Cheese, Parmigiano Reggiano, not grated	30 gm.
4 tbsps	Extra Virgin Olive Oil	60 ml.
2 whole	Lemons	2 whole
5 stalks	Celery, julienned	5 stalks
	Parsley, Italian chopped for garnish
2 -3 leaves	Arugula, julienned, for garnish	2-3 leaves
1/4	Red and Yellow Pepper, finely diced, for garnish	1/4
1 tbsp	Balsamic Vinegar reduction, for garnish	15 ml
	Salt and freshly ground black pepper to taste

Salsa Universale
3 oz	Mayonnaise	90 gm
2 tbsp	Lemon juice	25 ml
2 tbsp	Dijon mustard	25 ml
2 tbsp	English mustard	25 ml
1 tsp	Worcestershire sauce	5 ml
1 tsp.	Tobasco sauce	5 ml
1 tbsp	Light cream or milk	15 ml

Method

1/ Slice the tenderloin very thin.
2/ Arrange the beef slices in a ring around the serving plate.
3/ Cover the beef with extra virgin olive oil, lemon juice, salt and freshly ground pepper.
4/ Fill the middle of the plate with the julienned celery. Sprinkle with julienned arugula.
5/ Using a vegetable peeler slice the parmesan into thin slices and place on top of the celery and the beef.
6/ Garnish with diced red and yellow peppers, parsley, and Balsamic vinegar reduction

	Notes

1/ Freeze the raw beef slightly to facilitate cutting.
2/ The beef can be rolled in crushed black pepper and seared, then frozen slightly to facilitate cutting.
3/ Sirloin is an acceptable alternate to beef tenderloin.
4/ The salsa universale can be used as an alternate to the oil and lemon dressing

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