If you are looking for a bougie and elegant starter dish, your quest ends here. Gordon Ramsay’s beef carpaccio is everything a dish should be: delicious, beautiful, and easy to make. Serve the sliced meat with a delightful pickled radish and yuzu vinaigrette, and you are good to go.
Beef carpaccio is a dish in which meat is generally served raw. Gordon Ramsay’s personal touch makes this dish even more delicious. This Italian dish can also be recreated with fish, veal, and even steak.
To make Gordon Ramsay’s beef carpaccio, pickle the radishes, carrots, fennel, and jalapenos in a vinegar mixture. Then, make the yuzu vinaigrette by mixing yuzu juice, mustard, soy sauce, garlic, oil, and lemon zest. After that, refrigerate the meat for 2 hours. Then, slice and pound it until it is paper-thin. Serve the beef with the pickle and vinaigrette.
This is just a brief sneak peek of the recipe by Chef Ramsay and is lacking many details. Find the recipe below to fill in the blanks. This version doesn’t provide the entire recipe, but rather offers a snippet of it. For the full recipe, please refer to the instructions below. But first, check out some other recipes from the Chef’s Delight.
Other Gordon Ramsay Recipes That You Can Try
- Gordon Ramsay Beer Bread
- Gordon Ramsay Grilled Cheese
- Gordon Ramsay Frittata
- Gordon Ramsay Chocolate Tart
- Gordon Ramsay Potato Boulangere
- Gordon Ramsay Baked chicken
- Gordon Ramsay Stir Fry
Printable Version
Gordon Ramsay Beef Carpaccio At Home
Ingredients
Equipment
Method
- In a bowl, mix vinegar with a little water, salt, and sugar (optional). Add radishes, carrots, fennel, and jalapeños. Let them pickle for about 20–30 minutes.
- In a small bowl, whisk together yuzu juice, mustard, soy sauce, garlic, olive oil, and lemon zest until smooth. Set aside.
- Refrigerate the beef for 2 hours to firm it up, making it easier to slice.
- Slice the chilled beef as thinly as possible, then place the slices between parchment paper and pound gently until paper-thin.
- Arrange the beef slices on a plate. Top with the pickled vegetables and drizzle with the yuzu vinaigrette. Serve immediately.
