If you like raw meat or even just good meat, you will love this. And it is a great way to make a very expensive cut of beef (which for this recipe, don’t skimp on quality) go a long way to please guests. Use this as an appetizer and your guests will be treated to the best and the rest of the dinner, do what you need to accommodate your budget and the number of guests. But believe me, they will never forget the velvety smooth, intense flavor of that one or two bites. No one will care if you serve it from a take out container or the most elegant dish you have. Trust me, all they will remember is the taste and the experience.
The great thing about this is – IT IS EASY and Simple to make and can be made hours in advance as long as kept in the fridge.
Serves 10 guests as an appetizer:
2 5oz (or more) at least 1 in thick fillets or 1 12 oz Ribeye (best quality you can find) – at most should cost about $25 – $30
1 TBS Olive oil
1.5 TBS butter (unsalted, I use Land o’ Lakes)
1 – 2 pinches salt
1 – 2 tsp fresh ground pepper
1 TBS Montreal Seasoning (or the like)
- On cold steak, rub with salt, pepper, Montreal seasoning on both sides.
- Make the dipping dressing: Combine all dressing ingredients into a jar with a lid and shake, shake, shake.
- Add olive oil, butter to pan, heat on med-high. The butter will tell you when its ready. It will melt, then foam. As the foam subsides, your pan is ready for the meat.
- Add the meat. Sear for about a minute, flip and sear the other side for a minute. Optional if you want to sear the edges for a few seconds.
- Remove from yummy pan. The pan can now be used to make some delicious potatoes, if you wish. Just dice one in small cubes and saute in the butter and spices in the pan, until done. About 5+ minutes. You could also add onions and garlic. This makes a great snack while you finish everything else up. ; )
- Wrap in Saran wrap and put in freezer for about 20 minutes to stop the cooking and firm it up for slicing.
- Remove from fridge as the fat on the meat begins to solidify.
- Slice each steak in about 1/4 thick slices. It will be RARE on the inside.
- Once done slicing, cut two large sheets of Saran wrap (about the size of your cutting board).
- Put the first sheet down. Place the sliced beef on there about 1 inch apart, cover with the second sheet of Saran wrap.
- Using the bottom of a pan, rubber mallet, flat side of a cleaver or flat heavy surface, lightly pound out the slices to be “smoked salmon” thin. Repeat the process until all the slices are pounded out.
- Lay out on serving tray, re-shake the dressing, serve. Put a small fork or spoon in the dressing so it can be re-whisked or drizzle over the slices before serving.
- Word of Mouth: Carpaccio (thekitchn.com)
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