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I like to serve the Purim seudah family style so guests can come and go according to their own schedules and always have food to eat. Any dish that needs to be fried right before serving is a no-no for me. Instead, I opt for recipes that can be made in advance, even if just a few hours ahead. Beef carpaccio fits that description perfectly.
I slice and prepare the meat the day before, leaving it in olive oil and fresh lemon juice (which removes bacteria and adds flavor) overnight. Before the meal, I just have to add the garnishes.
I pair it with crackers that are thinly sliced baguettes tossed in a bit of oil, a dash of salt, and some paprika and baked on 375 degrees Fahrenheit (190 degrees Celsius) for about 10–15 minutes. They’re the perfect bite for the carpaccio.
2 pounds center-cut filet mignon, lean with the least fat possible
juice of 1 lemon or about 3 tablespoons Gefen Lemon Juice
1/4 cup Gefen Extra-Virgin Olive Oil
crushed pistachios
salt flakes, such as Tuscanini
crushed black pepper
thinly sliced jalapeños
thinly sliced radishes
béarnaise aioli or Gefen Garlic Mayo
baby arugula or micro greens
pickled onions
Keep the meat frozen until 30 minutes before preparing for easier slicing. Slice meat as thinly as possible. Place slices on a serving tray, plate, or board.
Pour lemon juice and olive oil over the meat and cover the tray with plastic wrap. Then push your fingers gently into the meat to thin it out even more. Refrigerate for up to 24 hours, until 30 minutes before serving.
When ready to serve, sprinkle the crushed pistachios, salt flakes, and black pepper onto the meat. Add the sliced jalapeños and radishes.
Using a squeeze bottle, add small but plentiful amounts of béarnaise aioli or garlic mayo, and finish off by sprinkling with some baby arugula or micro greens and pickled onions.
Serve with crackers on the tray or on a separate plate alongside it.
Photography by Chay Berger
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