Recipe: Tasty Beef carpaccio

Beef carpaccio. To make sure your carpaccio is safe to eat buy your beef tenderloin from a clean and credible butcher, tell the butcher what you plan to do with it and ask if the chosen meat will be suitable, and make the carpaccio on the same day you buy the meat. Do not save or eat any for leftovers. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since.

Surprisingly simple to prepare, this beef carpaccio recipe from Theo Randall makes an elegant starter; the thinly sliced meat adorned with walnuts, Gorgonzola and Treviso lettuce. Using a good quality beef fillet will make all the difference, Theo recommends using Longhorn beef. Beef Carpaccio, the most perfect Italian style starter; Jamie's thinly sliced beef Carpaccio recipe is accompanied with a tasty marinated bean salad. You can have Beef carpaccio using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Beef carpaccio

1. Prepare 200 g of beef tenderloin.
2. You need of Lemon.
3. It's of Olive oil.
4. It's of Black pepper.
5. You need 50 g of Parmigiano Reggiano.
6. You need 100 g of rocket.

While beef is the classic carpaccio protein, there are many ways to get creative with other types of carpaccio dishes. Some ideas include: Seafood carpaccio with sushi grade fish, like tuna or salmon, is often on restaurant menus. Sometimes seafood carpaccio will be accompanied with thin slices of jalapeño and a soy dipping sauce. Carpaccio (UK: / k ɑːr ˈ p æ tʃ (i) oʊ /, US: /-ˈ p ɑː tʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, usually as an appetizer.

Beef carpaccio instructions

1. Freeze the beef for 15 mins, then slice as thinly as possible..
2. Prepare other ingredients to garnish..
3. Place beef, squeeze lemon juice over, drizzle with oil, cover with parmigiano, then dress with rocket. Crack of black pepper to finish..

Beef carpaccio is a restaurant quality appetizer that you can easily make at home and make it better. Great as a dinner party appetizer or a shared light lunch. This post will show you how to make carpaccio on top of a toasted crostini, drizzled in a creamy mustard horseradish sauce, and finished with a few zippy capers. In a bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar. Place the slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper thin.