Pickled tenera carpaccio, a recipe to surprise everyone.
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Total: 35 min Diners: 4
It is very likely -not to say impossible- that Vittore Carpaccio did not eat one in his life. The famous Venetian painter, known for the very character of his painting, only gave the name to this dish that has already managed to become famous and international, adapting in a thousand ways according to the tastes of the one who prepares it. When we talk about carpaccio we refer to a portion of thinly sliced meat, almost transparent, seasoned as everyone likes, although originally it had mayonnaise, mustard and Worcestershire sauce.
Ingredients
. Beef tenderloin, 300 g (*) Capers, 4 teaspoons Garlic, 2 garlic cloves, 2 Bay leaf, 1/2 Extra virgin olive oil, 100 ml White wine vinegar, 50 ml Soy sauce, 1 teaspoon Hazelnuts, 8 Salt, c/s Ground black pepper, c/s Cornstarch, 1 teaspoon (optional)
(*) If you do not want to complicate your life you can buy those blister packs of carpaccio already sliced, but it is also true that if you have a good piece and you do it yourself, it will gain a lot. With which piece and how to laminate it? Sirloin or chop are perfect, although you could also make it from Iberian pork with the prey or sirloin, and the most important thing is that to laminate it will have to be frozen and you will have to do it with a slicing machine, because otherwise the result will be less uniform and thicker than desired.
Step 1
Slice the sirloin as thin as possible with the help of a slicing machine. You will need the piece to be well frozen. Arrange on a large plate well stretched, cover with plastic wrap and place in the refrigerator for storage. If you want to store it in block you can do it but then you will have to be very careful to take off one slice from the other.
Step 2
Prepare the marinade that we will use to dress our carpaccio. To do this put in a pot a tablespoon of oil and sauté the garlic over medium heat until tender. Set aside.
Step 3
In the same pot put the rest of the oil with the chopped carrot, the whole garlic cloves and the peeled and coarsely chopped onion and let cook for 15 minutes until everything is tender, over medium-low heat.
Step 4
Add the vinegar very carefully because it will react and jump, and let it evaporate over low heat for 15 minutes, with the bay leaf in it.
Step 5
Remove the carrot and bay leaf and mash everything, as well as the onion and garlic. Add salt and black pepper and bring to a boil, if you want it thicker add the cornstarch and dissolve well with the low heat until it thickens well. Add the soybeans.
Step 6
Pour some of the marinade sauce, capers, chopped hazelnuts and sautéed garlic over the carpaccio. Finish with salt and black pepper.
