Beef Carpaccio Recipes

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BEEF CARPACCIO



Beef Carpaccio image

Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.

Provided by Ingy1171

Categories     Meat

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 6

8 -10 ounces beef tenderloin, from the tip end of the roast
4 cups arugula or 4 cups mixed greens
your favorite vinaigrette (amount to taste)
kosher salt
fresh ground black pepper
shaved parmesan cheese

Steps:

  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  • After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
  • Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
  • Repeat until all of the meat is sliced and pounded.
  • Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9

STEAK CARPACCIO



Steak Carpaccio image

Provided by Giada De Laurentiis

Categories     appetizer

Time 14m

Yield 2 servings

Number Of Ingredients 6

1 (10-ounce) piece beef tenderloin
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups lightly packed fresh arugula or fresh baby spinach
1/2-ounce shaved Parmesan
2 tablespoons fresh lemon juice

Steps:

  • Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.
  • Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.

EASY BEEF CARPACCIO



EASY BEEF CARPACCIO image

Categories     Beef     Cocktail Party     Raw

Yield 4-8 servings

Number Of Ingredients 17

For Carpaccio:
2 tbsp freshly ground black pepper
2 tsp fennel seeds,crushed
1 1/2 tsp coarse kosher salt
4 tbsp extra-virgine olive oil
1-1/2 lb beef tenderloin, trimmed
For Vinaigrette:
1 1/2 tablespoons fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil
For Egg Garnish:
Mix together:
2 tbsp drained capers (in brine), rinsed and chopped
2 tbsp minced baby kosher pickles (not sweet)
2 tbsp chopped fresh chives
2 hard-boiled large eggs, chopped fine

Steps:

  • Combine pepper, fennel & salt, mix well. Rub 1 tbsp oil over the beef, then dredge beef with seasoning mixture. Let stand 1 hour at room temperature, covered. Heat remaining oil in a heavy large skillet over high heat, to just under smoking point. When hot, add beef and sear on all sides, turning every 2 minutes, about 10-12 minutes total (beef will be med-rare). Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour. Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound slices between layers of heavy plastic or wax paper until paper-thin, if needed). Lay slices of carpaccio on an oiled platter, either overlapping slices or rolling them and then arranging in a star burst (round) or rows (rectangular or odd-shaped platters). Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then dress with the egg mixture.

BEEF CARPACCIO



Beef Carpaccio image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
6 ounces lean beef, like tenderloin or top round
4 anchovy fillets, rinsed (optional)
1 teaspoon capers, rinsed
1 small fennel bulb, very thinly sliced
A few arugula or parsley leaves
2 teaspoons finely chopped chives
Fruity extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, for garnish
Lemon wedges, for serving

Steps:

  • Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
  • Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
  • To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 268 milligrams, Sugar 3 grams

BEEF CARPACCIO



Beef Carpaccio image

Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a way, shielded from being worked very hard, unlike cuts lower on the animal. As for all of us, the closer to the ground the muscle lives, the tougher becomes the work. Some chefs have a real affinity for the harder-working muscles. Top round, for example, is also often called for in carpaccio recipes and is cut from a muscle that has to work harder, and therefore, is thought to have more character, and more flavor. I would gently warn that harder-working muscles come with a little more "chew." Try it here, as written, with sure success, then explore other cuts if you're interested.

Provided by Gabrielle Hamilton

Categories     dinner, appetizer

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1 pound beef tenderloin
4 cups neutral oil, such as vegetable or canola oil
1 large russet potato, peeled, cut into 2 1/2-inch-by-1/4-inch matchsticks and soaked in water
Kosher salt and freshly ground black pepper
Black- or white-truffle oil, for drizzling
2 cups arugula (about 1 1/2 ounces), washed and trimmed
1/2 lemon, juiced (about 1 1/2 tablespoons)
Extra-virgin olive oil, for drizzling
2 ounces Parmesan, shaved into curls with a Y-peeler

Steps:

  • Trim the beef tenderloin of all fat, sinew and silver skin. Tightly wrap the beef in plastic wrap, and place in freezer until firm, about 2 hours.
  • Remove the beef from the freezer, and slice it crosswise into 1/8-inch-thick rounds. Divide the sliced beef into 4 equal portions among 4 sheets of parchment. Arrange the slices for each portion into a round, like a four-leaf clover or a pansy, with each petal slightly overlapping the next. Place a clean sheet of parchment on top of each neatly arranged round, and with the heel of your hand or a rolling pin, gently press the meat into cracker-thin, uniform circles without tearing the meat, working quickly to keep the meat from warming. Transfer the parchment-covered portions and 4 plates to the refrigerator to chill.
  • Set up a stovetop fryer by heating the neutral oil in a Dutch oven over medium heat. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 325 degrees, about 7 minutes. Thoroughly and carefully drain, then pat-dry, the matchstick potatoes. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking, until the potatoes are light and golden in color, 2 or 3 minutes. Using a slotted spoon, transfer the potatoes to a paper-towel-lined plate. Season with kosher salt and a few drops of truffle oil.
  • Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.
  • To assemble, remove the top layer of parchment from a beef portion, turn the beef onto a chilled plate and carefully peel off the remaining parchment. Repeat with the remaining beef portions. Season the beef with salt and freshly ground black pepper. Pile the dressed arugula, Parmesan, then the warm matchstick potatoes on the beef in 4 even portions. Season with salt, pepper and several drops of truffle oil.

BEEF CARPACCIO



Beef Carpaccio image

This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.

Provided by Member 610488

Categories     Easy

Time P5DT20m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs topside of aberdeen angus beef or 2 lbs prime rib roast
fresh ground black pepper, to taste
2 ounces parmesan cheese
1/2 cup balsamic vinegar
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
4 garlic cloves, chopped
1 bunch fresh basil
1/2 bunch fresh thyme
15 black peppercorns, crushed
1 1/4 cups dry white wine
2 1/2 cups olive oil
1 tablespoon coarse sea salt

Steps:

  • The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4-5 days to achieve maximum flavor. The beef should be turned every day.
  • After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
  • To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.

Nutrition Facts : Calories 2908.4, Fat 300, SaturatedFat 88, Cholesterol 237.2, Sodium 3499.6, Carbohydrate 14.5, Fiber 0.3, Sugar 8.1, Protein 26.9

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