Beef Carpaccio Recipes

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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

FILET OF BEEF CARPACCIO



Filet of Beef Carpaccio image

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling

Steps:

  • Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
  • Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
  • Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
  • Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

PAINTED CHEF'S CLASSIC BEEF CARPACCIO



Painted Chef's Classic Beef Carpaccio image

This is a variation on the Harry's Bar 1950's invention of carpaccio.

Provided by The Painted Chef

Categories     Appetizers and Snacks     Antipasto Recipes

Time 15m

Yield 4

Number Of Ingredients 11

2 eggs
1 tablespoon Dijon mustard
3 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
1 cup vegetable oil
2 dashes hot pepper sauce (e.g. Tabasco™), or to taste
3 tablespoons Worcestershire sauce
salt and pepper to taste
8 ounces frozen thinly sliced beef tenderloin carpaccio.
1 tablespoon capers, for garnish
1 lemon, cut into wedges

Steps:

  • In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
  • Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 826.6 calories, Carbohydrate 7.4 g, Cholesterol 133.3 mg, Fat 84.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 16.6 g, Sodium 387.5 mg, Sugar 1.8 g

BEEF CARPACCIO



Beef Carpaccio image

Provided by Alton Brown

Categories     appetizer

Time 2h35m

Yield 4 servings

Number Of Ingredients 6

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

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.

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

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

BEEF CARPACCIO



Beef carpaccio image

Beef Carpaccio is a classic Italian salad made with beef fillet, arugula, Parmesan, lemon and olive oil. Its simplicity is perfection and makes for a beautiful and elegant spring/summer lunch.

Provided by Emily Kemp

Categories     Appetizer     Salad

Time 10m

Number Of Ingredients 6

~14 oz (400g) beef fillet
1/2 juice of a lemon
3 tbsp olive oil
2 large handfuls arugula/rocket
Parmesan (for shaving)
smoked sea salt flakes (or regular) and pepper (to season)

Steps:

  • Cut the beef fillet into thin slices. Place one slice of beef in between two sheets of baking parchment and pound thin using a meat mallet or rolling pin. Continue with the rest of the beef slices.
  • Arrange handfuls of rocket on serving plates or on one large plate and arrange the beef carpaccio slices on top.
  • Squeeze lemon juice over the the beef slices and then drizzle with olive oil. Finally top with shavings of Parmesan and a sprinkle of salt and pepper.

Nutrition Facts : Calories 293 kcal, ServingSize 1 serving

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.

EASY BEEF CARPACCIO WITH ARUGULA RECIPE



Easy Beef Carpaccio With Arugula Recipe image

Beef carpaccio is a fabulous appetizer to serve when entertaining guests-it looks and tastes great and it's easy to prepare.

Provided by Deborah Mele

Categories     Appetizers and Hors d'Oeuvres

Time 1m

Yield 6

Number Of Ingredients 8

1 pound beef tenderloin
1 (5 ounce box) fresh baby arugula, washed and dried (see note)
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed juice from about 2 lemons
1 teaspoon Dijon mustard
1 egg yolk
10 small tomatoes cut into quarters to garnish

Steps:

  • Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place 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.
  • Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
  • Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.

Nutrition Facts : Calories 461 kcal, Carbohydrate 8 g, Cholesterol 126 mg, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, Sodium 158 mg, Sugar 5 g, Fat 39 g, ServingSize serves 6, UnsaturatedFat 0 g

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