Beef Carpaccio
Beef carpaccio is a classic Italian appetizer made of thinly sliced raw beef, often served with a tangy homemade sauce. It's a light, flavorful dish that has become a favorite worldwide.
Servings: 6
Calories: 400kcal
Ingredients
- 1 medium egg yolk
- 1 pound beef tenderloin, center cut, frozen
- 1 teaspoon white wine vinegar
- 1.5 teaspoon dry mustard powder
- Salt and white pepper, to taste
- 0.75 cup vegetable oil
- Juice of a ½ lemon
- 2 teaspoons Worcestershire sauce
- 3 tablespoons milk
- 0.75 pound piece of Parmesan
- Capers to garnish
- 1 tablespoon parsley, chopped
Instructions
- Make a mayonnaise by putting egg yolk, vinegar, mustard, and a little salt and pepper into a medium mixing bowl and whisking until thoroughly blended. Add ¼ cup of the oil drop by drop, whisking constantly. Gradually add the rest of the oil in a thin, steady stream, continuing to whisk as the mayonnaise thickens. Add one tablespoon of the lemon juice, or to taste, and adjust the seasonings. If the mayonnaise seems to be too thick, whisk in a little water to thin it.
- Put ½ cup of the mayonnaise, reserve the rest for another use, into a small mixing bowl; whisk in Worcestershire and 1 teaspoon of the lemon juice, then enough milk to make a thin sauce that just to coat the back of a wooden spoon. Season to taste with salt and pepper add a little more Worcestershire sauce and or lemon juice if you like.
- Making sure the beef is still very cold, slice into the thinnest possible sheets, using a razor-sharp, long bladed slicing knife or using an electric meat slicer.
- Divide slices into six small chilled plates, arranging them in one thin layer, covering the surface of the plates altogether. Drizzle some of the sauce over meat on each plate and let marinate for 2 to minutes. With a peeler make some shaving of Parmesan and dispense 3 or 4 to a plate and serve immediately.
Video
Notes
Carpaccio was invented in 1961 at Harry's Bar in Venice, Italy. It was named for the Renaissance painter Vittore Carpaccio who was noted for the use of red in his paintings.
Cooking Tips for Beef Carpaccio
- Choose the Right Cut: Use tender cuts like tenderloin or sirloin for the best texture.
- Freeze the Beef: Freeze the beef for 30–45 minutes to make slicing thin slices easier.
- Use a Sharp Knife: A sharp, long-bladed knife or meat slicer will help you achieve paper-thin slices.
- Marinate Quickly: Let the beef marinate for just 2-3 minutes to avoid changing its texture.
- Prepare the Sauce: Make the sauce with homemade mayonnaise, Worcestershire sauce, lemon juice, and milk for a thin consistency.
- Fresh Parmesan: Always use freshly shaved Parmesan for the best flavor and texture.
- Keep It Chilled: Serve the carpaccio on chilled plates to maintain freshness.
- Garnish Lightly: Garnish with capers, parsley, and freshly shaved Parmesan.
- Use Quality Oil: Drizzle with high-quality olive oil for added richness.
- Serve Immediately: Serve the carpaccio right after it’s assembled for the best experience.
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