Pair up and dig into a chilled no-cook plat­ter for two

The Hamilton Spectator - - FOOD - BONNIE S. BEN­WICK

For a dish that’s more than 60 years old, beef carpac­cio is still in the game.

Here, it steps up from ap­pe­tizer sta­tus to no-cook en­trée for two. It be­comes a ca­sual plat­ter, with crunch and colour.

Splurge on the fresh­est, bestqual­ity meat you can find.

Beef Carpac­cio Salad with Citrus-Chile Dress­ing

The recipe calls for a raw egg yolk; if you have con­cerns about a risk of sal­monella, use a pas­teur­ized egg.

It’s adapted from “Citrus: 150 Recipes Cel­e­brat­ing the Sweet and Sour,” by Cather­ine Phipps (Quadrille, 2017).

MAKES 2 SERV­INGS

For the carpac­cio and its dress­ing One 8-ounce piece beef ten­der­loin ¼ jarred pre­served le­mon 1 large egg yolk (see head­note) 2 ta­ble­spoons fresh or­ange or red grape­fruit juice Pinch sugar Sea salt Freshly ground black pep­per 3 or 4 tbsp ex­tra-vir­gin olive oil For the salad and its dress­ing 2 or 3 radishes 1 large navel or­ange ½ small red chili pep­per 1 tea­spoon white wine vine­gar ½ tsp honey 1 tsp toasted sesame oil 2 hand­fuls mâche or baby arugula leaves (may sub­sti­tute frisée, also called curly en­dive) Black or roasted white sesame seeds, for gar­nish

For the carpac­cio and its dress­ing: Wrap the meat tightly in plas­tic wrap; place it in the cold­est part of the freezer (to firm up) for 20 min­utes.

Mean­while, rinse the pre­served le­mon and mince it, trans­fer­ring it to a small jar as you work. Add the egg yolk, juice, sugar and a small pinch each of salt and pep­per. Add the ex­tra-vir­gin olive oil (to taste) and seal the jar. Shake to form a blended dress­ing.

While the meat is chill­ing, prep the salad and its dress­ing: trim the radishes (to taste) and cut first into thin rounds, and then into small match­sticks. Trans­fer to a mix­ing bowl.

Cut off the top and bot­tom of the or­ange, then cut down the sides to re­move all peel and pith. Hold­ing the or­ange in your hand, use a ser­rated knife to cut be­tween the mem­branes, re­leas­ing or­ange seg­ments into the same bowl. Squeeze a ta­ble­spoon of or­ange juice into the bowl as well.

Seed the chili pep­per half, then mince it and add to the bowl, along with the vine­gar, honey and toasted sesame oil. Whisk lightly to in­cor­po­rate.

Un­wrap the well-chilled beef. Lay a piece of plas­tic wrap that’s slightly big­ger than your serv­ing plat­ter on a work sur­face.

Use a very sharp knife to cut the meat as thinly as pos­si­ble, ar­rang­ing the slices on the plas­tic wrap (they can over­lap).

Top the slices with another piece of plas­tic wrap, then pound the beef even thin­ner.

Re­move the top plas­tic wrap; in a quick mo­tion, in­vert the pounded mass of beef carpac­cio onto the plat­ter, then re­move its re­main­ing plas­tic wrap.

Driz­zle with its dress­ing (in the jar; shake again be­fore pour­ing, as needed).

Add the arugula leaves to the mix­ing bowl and toss gently to coat, then dis­trib­ute the dressed salad on top of the carpac­cio. Sprin­kle with the sesame seeds; serve right away.

Per serv­ing: 440 calo­ries, 27 grams pro­tein, 10 g car­bo­hy­drates, 34 g fat, 7 g sat­u­rated fat, 160 mil­ligrams choles­terol, 220 mg sodium, 1 g di­etary fi­bre, 8 g sugar

JEN­NIFER CHASE, FOR THE WASH­ING­TON POST

The only caveat: don’t plan on left­overs. Af­ter sev­eral hours, the dress­ing for the beef will act as a cure and make the tex­ture of the meat a bit mushy.

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