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Beef Carpaccio, Pickled Radish, Yuzu Vinaigrette

Hell’s Kitchen Beef Carpaccio, Pickled Radish recipe by Gordon Ramsay. Yuzu Vinaigrette, you need to try this recipe, but be selective with your meat as carpaccio simple, raw beef, pounded to tenderness to turn it into a delicacy.

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If you never had Beef Carpaccio you need to try this recipe, but be selective with your meat as carpaccio simple, raw beef, pounded to tenderness to turn it into a delicacy. Have a sharp knife to cut your beef super-thin. Yuzu is a tart citrus fruit common to Japanese cuisine; its flavor is similar to grapefruit with a hint of mandarin orange. If Yuzu is unavailable at your grocery store, grapefruit juice may be substituted.

What’s Carpaccio Made of?

Carpaccio is a dish of thinly sliced or pounded meat or fish that is raw and served mainly as an appetizer dish. Created in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and became popular during the second half of the twentieth century.

How To Make Gordon Ramsay Beef Carpaccio:

Beef carpaccio is a treat you can experience in your kitchen with these simple steps. Now go gather your equipment and let’s start cooking.

Equipment Needed for Gordon Ramsay Beef Carpaccio Recipe:

  • Chefs knife
  • Cutting board
  • Meat Pounder
  • Small Bowl
  • Whisk
  • Small saucepan
  • Wooden Spoon

1. Make Pickled Radish

In a small saucepan, heat both kinds of vinegar, sugar, mustard seeds, and salt, mixing to dissolve. Bring to a simmer, then remove from the heat and cool slightly.

Combine the radishes, carrots, fennel, garlic clove, black peppercorns, and jalapeño in a bowl. Pour the vinegar mixture over the vegetables, mixing to combine. Fold in the cilantro. Transfer to a jar fitted with an airtight lid.

2. Make  Yuzu Vinaigrette

In a small bowl, whisk together the yuzu juice, mustard, soy sauce, garlic, and lemon zest. Add the oil in a slow, steady stream, whisking to emulsify. Season to taste with salt and pepper.

3. Sliced Beef for Carpaccio

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

Unwrap the meat and thinly slice into ¼-inch-thick pieces. Lay the meat onto a large sheet of plastic wrap. Top with another sheet of plastic wrap and gently pound the meat with a meat mallet until paper-thin.

Note that a few recipes call for the meat to be pounded thinly, that can be another way of getting meat thin.

4. Plate Beef Carpaccio

Divide the carpaccio among four plates. Top with pickled vegetables, fennel fronds, and drizzle with yuzu vinaigrette.


Beef Carpaccio, Pickled Radish, Yuzu Vinaigrette

5 from 1 vote
Servings

4

servings
Prep time

35

minutes
Rest Time

2

hours 

Be particularly choosy with your meat in this recipe, as carpaccio is, plain and simple, raw beef (“cooked carpaccio” is an oxymoron), pounded to tenderness to turn it into a delicacy.

Ingredients

  • Make one day ahead
  • 6 Tbsp. distilled white vinegar

  • 6 Tbsp. apple cider vinegar

  • 2½ Tbsp. sugar

  • ¼ tsp. whole mustard seeds

  • ½ tsp. kosher salt

  • 3 radishes, thinly sliced, on a mandolin if you have one

  • 1 large carrot, thinly sliced, on a

  • Mandoline if you have one ½ small fennel bulb, thinly sliced, on a

  • Mandoline if you have one, plus fronds for serving

  • 1 small garlic clove, smashed

  • ¼ tsp. black peppercorns

  • 1 jalapeño pepper, thinly sliced (remove the seeds if you prefer it less spicy)

  • 2 Tbsp. minced cilantro

  • Yuzu Vinaigrette
  • 2 Tbsp. yuzu juice or 1 tablespoon grapefruit juice

  • ½ Tbsp. Dijon mustard

  • 1–1½ Tbsp. soy sauce

  • ½ tsp. minced garlic

  • Zest of half a lemon

  • ¼ C. canola or grapeseed oil

  • Kosher salt and freshly ground black pepper

  • Beef Carpaccio
  • 10 ounces beef tenderloin from the tip end of the roast

Directions

  • Make Pickled Radish, Fennel, and Carrots
  • In a small saucepan, heat both kinds of vinegar, sugar, mustard seeds, and salt, mixing to dissolve. Bring to a simmer, then remove from the heat and cool slightly.
  • Combine the radishes, carrots, fennel, garlic clove, black peppercorns, and jalapeño in a bowl. Pour the vinegar mixture over the vegetables, mixing to combine. Fold in the cilantro. Transfer to a jar fitted with an airtight lid.
  • Prepare Yuzu Vinaigrette
  • In a small bowl, whisk together the yuzu juice, mustard, soy sauce, garlic, and lemon zest. Add the oil in a slow, steady stream, whisking to emulsify. Season to taste with salt and pepper.
  • Slice Beef Carpaccio
  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • Unwrap the meat and thinly slice into ¼-inch-thick pieces. Lay the meat onto a large sheet of plastic wrap. Top with another sheet of plastic wrap and gently pound the meat with a meat mallet until paper-thin.
  • Plate Beef Carpaccio
  • Divide the carpaccio among four plates. Top with pickled vegetables, fennel fronds, and drizzle with yuzu vinaigrette.

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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