Beef Carpaccio with Parmesan Crisps
A touch of truffle and a satisfying crunch elevate these mini beef carpaccio bites, from Peter Callahan, creative director of Peter Callahan Catering in New York City.
- Yield: Makes 1 dozen appetizers
Photography: Bryan Gardner
- 1/2 cup loosely packed parsley leaves, chopped
- 1/4 cup loosely packed tarragon leaves, chopped
- 1/2 cup chives, chopped
- 2-3 ounces piece of beef (filet mignon, rib steak, or strip steak), 1/2-inch thick and 3-4 inches long
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 cup baby arugula
- 1/2 teaspoon truffle oil
- Pinch of sea salt
Combine chopped herbs on a plate.
Season beef with a little salt and pepper and then coat thoroughly with the herbs.
Lay out a 12-inch piece of plastic wrap on table. Lay the beef about 2 inches from the bottom and roll tightly inside plastic wrap.
Twist the ends while pushing all the excess air out of the wrap. There should not be any air between the meat and the plastic. Freeze until firm, about 1 hour.
When ready to slice, pull from freezer, unroll, and remove plastic wrap. Slice as thinly as you can (with a slicer if you have one). Set aside.
To make the Parmesan crisps, heat a nonstick pan over medium heat, then lightly spray vegetable oil on top. Put a teaspoon of cheese in the pan and make a flat circle the size of a silver dollar. Using a small spatula or tongs, flip after two minutes or when golden. Cook for another 20 to 30 seconds, remove, and place flat on a parchment-lined baking sheet to cool.
To make the truffle arugula, chiffonade leaves and toss with truffle oil and a pinch of salt.
To assemble, place one or two slices of beef carpaccio on each Parmesan crisp and garnish with arugula.