Beef Carpaccio with Radish, Pine Nuts and Balsamic Reduction with homemade date syrup (silan)
Paper-thin slices of beef tenderloin with a slightly sweet balsamic reduction, toasted pine nuts, radish slices and chili rings. There's no cheese here, so it's a fitting starter for a meat meal too.
Put the dates and water in a pot and bring to a boil.
StovePot
2
Cook over low heat 5 minutes and mash the dates with a wooden spoon.
Stove
3
Line a sieve with thin cloth and set it over a bowl. Pour in the mixture, press the dates with a spoon, gather the edges of the cloth and squeeze well.
ColanderCheeseclothBowl
4
Return the liquid to the pot and reduce over low heat about half an hour, until to a thick syrup.
StovePot
5
Let the date syrup cool.
Jar
To assemble
6
Wrap the meat in plastic wrap and freeze 60 minutes, until it firms up a little and is easy to slice.
Plastic wrapFreezer
7
Meanwhile, cook the vinegar and date syrup in a small saucepan over medium-low heat 8–10 minutes, until the vinegar reduces by a third and coats the back of a spoon. The reduction keeps thickening as it cools.
StoveSmall saucepan
8
Toast the pine nuts in a dry skillet over medium heat 3 minutes, stirring, until they are golden. Transfer immediately to a plate.
StoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
9
Cut the meat against the grain into paper-thin slices.
KnifeCutting board
10
Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.
Plastic wrapMeat mallet
11
Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
12
Toss the arugula with a tablespoon of the olive oil and the lemon juice and pile it in the center.
Bowl
13
Drizzle the remaining oil and the balsamic reduction over the meat in lines, and scatter the pine nuts, radish, chili pepper, salt and black pepper around the arugula. Carpaccio is eaten cold, right away.
472calories
17 gprotein
49 gcarbs
23 gfat
● protein 15%● carbs 42%● fat 43%
Per serving, servings (calculated for this version)
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Freezer· 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
