Beef carpaccio
Votes: 2
Time: 2 hours 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Carpaccio is an Italian restaurant dish made from raw beef that will make a delicious treat for your table. It's made from fresh, tender beef tenderloin, sliced into the thinnest possible pieces using a slicer or a sharp knife. To make slicing easier, the meat is briefly frozen. Before serving, gently pound the slices of beef until they're paper-thin. Serve in the traditional Italian style: with arugula in a tart vinaigrette and coarsely grated Parmesan cheese. You can shave the cheese with a vegetable peeler.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 - 280 g beef tenderloin
- 4 handfuls of arugula or salad greens
- Your favorite vinaigrette dressing
- Shaved Parmesan
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Cooking the dish according to the recipe:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, remove the plastic wrap and thinly slice the beef into slices approximately 0.3–0.5 cm thick. Place sheets of plastic wrap on the counter and place each piece on the wrap. Place another sheet of plastic wrap on top and gently pound the beef with a meat mallet until the slices are paper-thin. Repeat with all the slices.
- Divide the meat evenly among four chilled plates. Serve with herbs dressed with vinaigrette dressing, salt, black pepper, sprinkled with Parmesan shavings.
This dish is paired with Schiava wine.
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