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1
Thoroughly trim the beef of any fat, connective tissue, and oxidized surfaces.
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2
With a sharp knife, slicing thinly across the grain, cut 8 equal slices, each about 1 ounce.
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3
Lightly oil two sheets of parchment or wax paper (we use the 9-inch parchment circles sold in pastry supply shops).
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4
Place 2 slices of beef side by side on one of the oiled sheets.
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5
Lay the second sheet, oiled side down, over the beef.
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6
With a heavy mallet, pound down and toward you, letting the weight of the mallet flatten the meat.
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7
Rotate the parchment and continue pounding gently.
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8
As the meat gets thinner, use lighter strokes to avoid tearing or pounding too thin.
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9
Flatten enough to form a 9-inch circle.
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10
Hold the package up to the light to make sure the meat is uniformly thin.
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11
Repeat to make the remaining 3 portions.
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12
Cover and refrigerate while preparing the garnish ingredients.
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13
To serve, remove the top sheets of paper from the pounded meat.
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14
Invert the carpaccio portions onto four chilled 9-inch plates, and carefully peel back the remaining paper sheets.
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15
Lightly season each portion with a pinch of salt and a few grinds of black pepper.
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16
Cut the anchovy fillets in half lengthwise and arrange 4 or 5 pieces randomly over the meat.
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17
Sprinkle with the capers and parsley.
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18
Use a vegetable peeler to shave large curls of Parmesan cheese over each serving.
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19
Finish with a good drizzle of extra-virgin olive oil.
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20
Serve with lemon wedges.
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21
Other garnish options: Omit the Parmesan, and sauce with strong Dijon mustard, either plain or thinned with creme fraiche.
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22
A little finely diced shallot, macerated briefly in lemon juice or vinegar, adds a nice spark and refreshing crunch.
