Refreshing meat recipes to survive the summer heat
When the thermometer won’t give mercy: fresh meat for scorching days.
July in Mallorca can be brutal. The thermometer hits 95 °F and Mediterranean humidity turns any kitchen into an inferno.
As a butcher with 30 years of experience helping customers looking for “something light yet tasty,” I’ve learned the secret isn’t skipping meat—it’s preparing it completely differently.
Carpaccio is the star dish for these hot days. From northern Italy, this dish of ultra-thin raw meat slices has become the perfect Mediterranean summer ally. The key is choosing a tender, low-fiber, absolutely fresh cut. At Ramaders Agrupats, beef tenderloin is our top pick. To get perfect slices, I wrap the piece in cling film and freeze it for 2 hours—not rock solid, but firm enough to slice paper-thin with a sharp knife. Avoid using deli slicers; fresh meat needs the touch and sensitivity of a knife. Once sliced, the meat is “cooked” by acidity: citrus fruits like lime and orange provide freshness and chemically cook, altering proteins and giving a silky texture. Don’t over-marinate—10–15 minutes is enough. Any longer and the texture loses its silkiness. Adding fresh arugula, toasted pine nuts, and thin cheese slices completes a dish of summer elegance.
Here’s a carpaccio that sings of Mallorcan summer: fresh, elegant, and surprisingly satisfying.
Recipe: Citrus Beef Carpaccio
Ingredients
- 400 g beef tenderloin
- 2 oranges
- 1 lime
- fresh arugula
- Parmesan cheese slices
- toasted pine nuts
- extra virgin olive oil
- flaked sea salt
- freshly ground black pepper
Preparation
- Wrap the tenderloin in film and freeze for 2 hours.
- Wash, dry, and chill the arugula.
- Lightly toast pine nuts in a dry pan until golden; set aside.
- Peel the oranges with a knife, removing all white pith, cut into clean segments; reserve juice.
- Juice half an orange and the lime. Mix with 3 tablespoons olive oil for the marinade.
- Remove tenderloin from freezer and slice into very thin, translucent slices.
- Arrange meat slices on individual plates.
- Immediately drizzle with citrus marinade.
- Let marinate at room temperature for exactly 10–15 minutes.
- Top with orange segments, arugula, Parmesan, and pine nuts.
- Finish with sea salt flakes and fresh black pepper.
- Serve immediately, optionally with toasted bread or crackers.
