Beef carpaccio, and the Japanese equivalent beef tataki, is a wonderful dish that uses extremely rare and sometimes completely raw red meat to great effect. Many people consider it a dish for a high class restaurant, but Solidteknics pans make it easy to master at home.
In this recipe, a marinade of red wine is created and then used to deglaze the pan the ribeye fillet was seared on. Deglazing lifts all the wonderful fond left behind by the red meat, and as the marinade deglazes the pan, the alcohol is cooked out.
Once the rare meat has been joined with the marinade, the red wine and lemon juice start to chemically cook the meat; you'll notice it slowly change colour from the brilliant red to a cooked grey. Cooking by this method ensures it never loses the moisture and tenderness of a rare steak.
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