Beef Carpaccio
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
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Servings
4 people
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Calories
211 kcal
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Cuisine
Mediterranean, Italian
Beef Carpaccio
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Beef Carpaccio is a restaurant delicacy that is utterly delicious, super gourmet and fancy, yet super simple to make at home. Carpaccio is our treat whether it's beef, fruit or seafood, and today we're sharing step by step to chef quality beef carpaccio that you can make in under 10 minutes!
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Ingredients
Beef
- 1 tenderloin steak freshest and highest quality possible
Carpaccio Vinaigrette
- 1 shallot minced
- 1 teaspoon mustard dijon mustard is best
- 1 1/2 teaspoon white balsamic vinegar or white wine vinegar
- 1 teaspoon mayonnaise
- 1/4 teaspoon salt and pepper
- 1 teaspoon thyme leaves fresh or 1/8 teaspoon dried
- 2 tablespoons olive oil extra virgin
Assemble & Garnish
- 1 1/2 cup arugula
- 1/2 cup Parmesan Cheese shaved
Notes
- Use the freshest and highest quality beef for this recipe. Always let your butcher know that the meat will be used for a carpaccio so they know what to recommend.
- Make sure to read more about the raw meat safety, especially if you're on medication or pregnant.
- If you're not confident enough with the sharpness of your knives, or knife skills, it's best to flash freeze the meat. You basically place the meat well wrapped in the freezer for 2-3 hours before slicing.
- Flash freezing will make slicing a breeze! Our friends at Serious Eats discuss in depth why freezing is the best way to slice beef carpaccio.
- You can serve the beef carpaccio with any greens, we find arugula is BEST in terms of complimenting the flavors.
- Similarly we love Parmesan cheese as it offers a beautiful flavor profile when combined with the meat.
- While we love making a vinaigrette to drizzle, you can simply use a simple vinegar and olive oil. In that case you'll sprinkle shallots and capers over the dish for garnish. We prefer making a dressing combining all these garnished together and dressing up the carpaccio with it.
- This recipe is BEST served fresh and on the day of. See below for storing.
- It's highly recommended to use the tenderloin cut as the name implies, it's SUPER tender. It's best also because it has little to no marble, so it's pure meat and pure tenderness. You may find recipes that use a sirloin, we however have preferred the tenderloin cut.
- While we highly recommend eating the dish on the day of to enjoy the freshness of it. You can otherwise store leftovers in the fridge for up to 48 hours or 2 days at most. Make a fancy sandwich for lunch using leftovers or add it to a pasta salad or regular salad. Make sure to keep extra vinaigrette in case you need extra dressing.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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