Roast Beef Carpaccio with Raw Artichokes: the light and refined recipe is the perfect meeting point of taste, health and elegance.
Designed for those who love to eat lightly, this dish is a true hymn to healthy, natural cooking, ideal for spring and summer.
In this recipe, the noble proteins of beef join the detoxifying properties of artichokes eaten raw.
The velvety tenderness of the meat meets the crisp, decisive bite of very thinly sliced artichokes, while pink peppercorns give an aromatic, lively note.
It’s the ideal dish for anyone looking for a nourishing, fresh and quick option that amazes the eyes and revitalizes the body.
There’s nothing worse than spending the whole evening stuck in the kitchen while everyone else chats in the living room.
Preparing the roast beef in advance is a move for a true experienced host: the meat has all the time to rest (becoming even tastier and easier to slice), and you free yourself to enjoy the company.
And in less than 5 minutes you can serve a dish that looks like it came from a starred restaurant kitchen. It’s the classic example of how organization transforms a demanding dinner into a moment of pure pleasure.
For a gourmet result, quality is not a detail but the protagonist:
The Meat: Ask your butcher for a suitable piece: the eye round, the top sirloin or the sirloin are lean, prized cuts that ensure perfect, tender slices.
Preparation time, especially for those always on the run, is definitely a plus: stovetop roast beef is ready in half an hour, naturally with a piece of meat of about 1 kg (≈2.2 lb).
If you want a rare cook, you can stop around twenty minutes; if you prefer it well done you can go up to 40 minutes. With larger pieces the times increase but not dramatically: add 15–20 minutes extra for each additional kilo over the canonical 30 minutes per kilo to obtain a perfect cook even in a pan.
But before moving on to the recipe, a tip on the meat to choose to prepare stovetop roast beef.
The Artichokes: Choose them very fresh, firm and tender (such as ‘moretti’ or ‘violetti’ varieties), essential because they will be eaten raw.
The Cheese: Don’t settle: use shavings of top-quality cheese, aged 24–30 months, whose saltiness balances the sweetness of the meat.
- Difficulty: Medium
- Cost: Moderate
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 673.18 (Kcal)
- Carbohydrates 6.29 (g) of which sugars 0.80 (g)
- Proteins 51.17 (g)
- Fat 49.39 (g) of which saturated 16.70 (g)of which unsaturated 15.60 (g)
- Fibers 3.10 (g)
- Sodium 1,155.38 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Roast Beef Carpaccio with Raw Artichokes: the light and refined recipe
- 1 lb 12 oz beef (cut: eye round, top sirloin or sirloin; ask your butcher to tie it well)
- as needed extra virgin olive oil (enough for the initial rub)
- as needed salt
- black pepper
- 4 artichokes (varieties: 'moretti' or 'violetti')
- Parmesan (to shave into coarse flakes)
- 1 tsp pink peppercorns (lightly crushed between your fingers)
- 2 lemons (juice for the artichoke water and slices for garnish)
- parsley (optional for garnish)
- 5 tbsp extra virgin olive oil (of excellent quality)
- 1 lemon (strained juice)
- salt
- 1 tbsp water (room temperature or warm, the secret to prevent separation)
Tools
- Pot
- Aluminum
- Bowls
- Knife
Steps
Roast Beef Carpaccio with Raw Artichokes: the light and refined recipe
It all starts at the meat counter. Ask your butcher for a piece suitable for roast beef: eye round, top sirloin or sirloin. It’s crucial that it’s a first-quality cut, lean and compact, to obtain perfect slices.
The meat should be tied; if you’re skilled you can do it yourself, otherwise have your usual trusted butcher prepare it for you.
Now season the meat with salt, pepper and a drizzle of oil, then massage it so the seasoning is distributed evenly. The amount of oil should not be excessive, just enough to coat all sides of the piece.
Heat a little oil in a suitably sized pan until hot and sear the meat, turning it. Use kitchen tongs for this operation, not a fork, to avoid piercing the meat and losing the juices.
Be patient: it will take about 20–30 minutes to complete the whole operation, which must be done carefully and without haste to obtain meat that is tender and rosy as shown in the photo.
Keep turning it regularly.
Once the meat is well seared, insert a skewer into the meat down to the center and then remove it. If a clear liquid comes out of the hole, the meat is cooked.
If a reddish liquid comes out, extend the cooking time a few more minutes.
Move the piece of meat to a cutting board, first wrap it in parchment paper and then in aluminum foil, and let it rest until it is warm to the touch — about half an hour.
While the meat cools and the fibers relax, here’s how to prepare the crunchy accompaniment to make the dish identical to the one you showed me:
Prepare a bowl with very cold water and the juice of one lemon. If you have ice cubes, add them: the thermal shock makes the artichoke incredibly firm.
Take your tender artichokes. Remove the darker outer leaves until you reach the almost yellow, tender ones. Cut off the tip (about 1 inch) and peel the stem.
Cut the artichoke in half, remove the inner ‘choke’ if present, and slice it very thinly. The thinner the slices, the better the contrast with the softness of the Roast Beef will be.
Immediately put the slices into the acidulated water.Leave them there while the meat finishes its half-hour rest. This will remove excess bitterness and keep the artichokes bright and clear.
In a small bowl mix:
Mix the lemon juice with the salt in a small bowl until the salt dissolves.
Add the oil in a thin stream and the warm water, whisking vigorously with a fork or small whisk.
It should become a matte, thick little cream, ready to be drizzled over the meat slices.After the 30 minutes of resting the meat….
Take your piece of Roast Beef and slice it.
You will notice that thanks to the rest it will not lose juices on the board.
With a spoon, distribute half of the lemon dressing directly over the slices of meat. This step is essential because the meat will “drink” the seasoning, becoming even more tender and flavorful.
Drain the artichokes and dry them well with a kitchen towel (this is important so the oil in the dressing adheres well).
Finish the plate with cheese shavings, pink pepper and chopped parsley. Serve immediately to enjoy the crispness of the freshly dressed artichoke!
Enjoy your meal
Tips
Don’t throw away the stems: If the artichokes are very fresh, the stems are the sweetest part. Peel them until you find the light green heart, slice them thinly and add them to the carpaccio.
Sparkling water: If you want even crunchier artichokes, use ice-cold sparkling water and lemon for soaking. The carbon dioxide helps keep the fibers tight and crisp.
Never skip the searing phase in the pan. Besides adding flavor (Maillard reaction), it removes any bacteria on the surface of the meat, making consumption safe even if the center remains rosy.
If you can, crush the pink peppercorns at the moment between your fingers or with the back of a spoon. They will release a wonderfully fragrant essential oil that pre-ground pepper does not have.
The tip to avoid mistakes
If you have 8 guests and want to be safe (without risking someone being left hungry), I recommend starting with a raw piece of meat of at least about 2.6 lb (≈1.2 kg).
The larger the piece, the easier it is to keep the center rosy and juicy. If the piece is too small, heat reaches the center too quickly and you risk overcooking it!
“Seasonal Variations”
Autumn: Replace artichokes with thin slices of fresh porcini mushrooms.
Winter: Use grilled late Treviso radicchio. This will help Google show your article in different searches throughout the year!
Storage
In the Refrigerator
The whole piece: This is the best way to store it. Once cooled, wrap it tightly in cling film or place it in an airtight container. It keeps perfectly for 2–3 days.
If you have already sliced the meat, try to consume it within 24 hours. Slices tend to oxidize (turn gray) and lose juices faster than the whole piece.
Vacuum sealed: If you have a vacuum sealer, the whole piece can last even 5–6 days while maintaining incredible freshness.
Never serve Roast Beef straight from the refrigerator!
Remove the meat from the fridge at least 30–45 minutes before serving. The fat will soften and the meat’s flavor will be much more intense.
Never reheat it in the microwave, otherwise the rosy center will turn gray and rubbery in seconds. If you really want it warm, gently heat a little of the dressing (oil or some cooking juices) and pour it over.
Can it be frozen?
Yes, but with reservations. You can freeze the whole piece well sealed, but remember that during thawing (which must happen slowly in the fridge) the meat may lose some liquid and be slightly less juicy.
I do not recommend freezing already sliced meat, as the structure of the meat would suffer too much.
Tips for other recipes
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