Beef carpaccio

Name: Beef carpaccio
Total time: 2 h 15 min
Yield: 2
Ingredients: 150 g Fillet of beef; 2 tablespoon Olive oil; 1 tablespoon Lemon juice; to taste Ground pepper mixture; to taste Salt; 20 g Arugula; 2 Sun-dried tomatoes; 10 g Parmesan; 4 Almond

Original, spicy, unusual, food of the gods! Beef carpaccio is an Italian dish with an exquisite taste that gourmets will especially appreciate. It is essentially raw meat served with various sauces. Very thinly sliced and very chilled, the carpaccio literally melts in your mouth!

76

8810

Laila Graham

Recipe author

Calories

377kcal

Protein

18g

Fat

35g

Carbs

4g

*Nutrition per serving

Ingredients

Servings: 2

Fillet of beef

150g

Olive oil

2tablespoon

Lemon juice

1tablespoon

Ground pepper mixture

to taste

to taste

20g

2

10g

4

Step-by-step preparation

Cooking time: 2 hr 15 mins

STEP 1
How to make beef carpaccio at home? Prepare your food. Choose your meat very responsibly. Take only fresh tenderloin or beef from a young animal, soft, tender and always from a trusted butcher. Wash the meat and dry with paper towels.
STEP 2
Carefully clean the selected piece from the white film. For one serving of carpaccio, a piece of 60 - 80 grams is enough.
STEP 3
Then wrap the prepared piece tightly with cling film and put it in the freezer to make it easier to cut later. Depending on the size and shape of the piece, it will freeze in 1.5 - 2 hours.
STEP 4
Cut slightly frozen meat into 2 mm thick slices; use a well-sharpened knife for slicing. The slices should be very thin and translucent.
STEP 5
Place the slices on a flat surface on cling film or a bag in one layer. If you are preparing many portions, you can make several layers by placing film between them. Place this mixture in the freezer before serving. They defrost instantly at room temperature.
STEP 6
Prepare a classic dressing and accompaniment to serve. How to make a dressing? Pour a couple of tablespoons of cold-pressed olive oil into a small bowl, squeeze out a little lemon juice, add a pinch of salt (sea salt is fine) and a mixture of peppers to taste, mix everything. Chop the almonds finely, but not into dust. Thinly slice the sun-dried tomato, slice or grate the Parmesan as you prefer.
STEP 7
Place thin slices of meat in an even layer on a serving dish. Lubricate the carpaccio with dressing, it is more convenient to do this with a pastry brush, so that each piece is properly moistened and marinated.
STEP 8
Sprinkle chopped nuts and pieces of sun-dried tomatoes on top of the meat. Toss the salad or salad mixture with the remaining dressing and place it in a heap on top of the meat. Add Parmesan. Serve the carpaccio immediately, before the meat has time to reach room temperature. Bon appetit!