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Restaurants›La Petite Maison (LPM) London›Carpaccio De Boeuf Recipe

Carpaccio De Boeuf Recipe

Name: La Petite Maison (LPM) Londons CARPACCIO DE BOEUF Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.6 kg beef top sirloin (very fresh, trimmed); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs extra-virgin olive oil (for brushing and finishing); 0.25 cup cornichons (small French pickles), finely diced; 2 tbs capers, rinsed and roughly chopped; 1 pcs shallot, very finely minced; 1 tsp Dijon mustard; 2 tbs white wine vinegar; 1 tbs lemon juice (fresh); 4 tbs extra-virgin olive oil; 2 tbs chopped flat-leaf parsley; 0.25 tsp sugar; 0.5 tsp freshly ground black pepper; 0.5 tsp fine sea salt; 0.5 cup Parmigiano-Reggiano, shaved; 1 cup microgreens or arugula (optional); 2 pcs lemon wedges; 0.25 tsp ground black pepper; 1 tbs extra-virgin olive oil (for drizzle)

Inspired by La Petite Maison (LPM) London

Time45m

Serves4

Cured Sirloin with Pickle Dressing

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Ingredients

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Beef

1 1/3 lb (0.6 kg) beef top sirloin (very fresh, trimmed)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs extra-virgin olive oil (for brushing and finishing)

Pickle Dressing & Marinade

1/4 cup cornichons (small French pickles), finely diced

2 tbs capers, rinsed and roughly chopped

1 pcs shallot, very finely minced

1 tsp Dijon mustard

2 tbs white wine vinegar

1 tbs lemon juice (fresh)

4 tbs extra-virgin olive oil

2 tbs chopped flat-leaf parsley

1/4 tsp sugar

1/2 tsp freshly ground black pepper

1/2 tsp fine sea salt

Finishing & Garnish

1/2 cup Parmigiano-Reggiano, shaved

1 cup microgreens or arugula (optional)

2 pcs lemon wedges

1/4 tsp ground black pepper

1 tbs extra-virgin olive oil (for drizzle)

Method

Beef

Partially freeze the beef

Pat the sirloin dry, season lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Place the whole trimmed sirloin on a rimmed sheet pan, cover with plastic wrap, and freeze for 30–45 minutes until firm but not rock hard. This makes ultra-thin slicing possible.

Slice the beef

Using a sharp slicing knife, trim any remaining silverskin. Slice the partially frozen beef crosswise into paper-thin slices (about 1 mm). If you have a meat slicer, set to the thin setting. Lay slices flat in a single layer on a chilled cutting board or overlapped slightly on serving plates.

Arrange and season

Brush or lightly drizzle the plated beef slices with about 1 tablespoon extra-virgin olive oil and sprinkle the remaining 1 teaspoon kosher salt evenly over the slices.

Pickle Dressing & Marinade

Make the pickle dressing by whisking together the finely diced cornichons, chopped capers, minced shallot, Dijon mustard, white wine vinegar, lemon juice, 1/4 teaspoon sugar, 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper in a medium bowl.

While whisking, slowly drizzle in 4 tablespoons extra-virgin olive oil to emulsify the dressing until slightly thickened. Stir in the chopped parsley. Taste and adjust acidity or salt — add a touch more lemon or vinegar if you want brighter acidity, or a pinch more sugar if it tastes too sharp.

If you prefer a milder dressing, let it rest 10 minutes for flavors to marry. The chopped pickles and capers should remain textural to give the dish its bright, briny bite.

Spoon or drizzle the pickle dressing over the arranged beef slices, using about half to three-quarters of the dressing so some remains for guests to add more as desired.

Finishing & Garnish

Scatter Parmigiano-Reggiano shavings over the dressed beef. Add a few small handfuls of microgreens or arugula around or atop the carpaccio if using.

Finish with a light drizzle (about 1 tablespoon) of extra-virgin olive oil, a final grind of black pepper (about 1/4 teaspoon), and a squeeze of lemon to taste from the lemon wedges.

Serve immediately with remaining pickle dressing on the side. Carpaccio is best eaten the same day; if not serving right away, keep chilled for up to 1 hour before serving.