First, after slicing the beef carpaccio into thin slices, I finely chop it with a knife to obtain very thin cubes of meat. This is the part of the preparation that takes the most time, but it is crucial to do it accurately.
Once this task is complete, I gather and clean the herbs (sage, lemon thyme, and rosemary), which I then chop together with the capers and add to the bowl containing the meat. Finally, I add the lemon zest and a generous amount of oil, which will act as a binder and make it easier for me to portion the tartare after letting it rest in the fridge for a couple of hours.
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