Beef carpaccio - 5 homemade recipes

Updated: Kovaliova

08/09/2019 Cooking time: 15 min

Save

I cooked)

Estimate

Beef carpaccio is a gourmet dish. It is served almost raw, soaked in citrus juice as a marinade and seasoned with spices. But the beef must be steamed!

Classic Carpaccio recipe

Before preparing Carpaccio, you need to be especially careful when choosing meat, because it will be served raw without any additional processing. Therefore, you need to purchase this product only in the freshest condition and in trusted places.

The following products will be required:

One lemon;
Beef tenderloin – half a kilo;
Parmesan and arugula - 100 g each;
Sesame seeds – 2 small spoons;
Olive oil – 2 tablespoons;
Salt and spices for meat - to taste.

Cooking instructions are as follows:

Generously rub the tenderloin, washed under a cold stream and well dried, with salt and spices, wrap it in cling film and place it in the freezer for 40 minutes;
Cut the cheese into thin slices;
Soak the arugula in a container with cool water for 5 minutes, then distribute it on napkins to dry;
We take out the slightly frozen meat, immediately cut it into thin slices with a slicer or a sharp knife, sprinkle it first with lemon juice, then with olive oil, wrap the pieces in film and send them into the cold for another half an hour;
Serve the appetizer on a flat dish, placing arugula and slices of cheese in the center, sprinkle with sesame seeds.

How to cook roast beef carpaccio

Not every person is able to eat raw meat, even with a delicious sauce. You can make carpaccio from fried beef, then the sliced pieces of meat will be decorated with a uniform dark “rim”.

To work you will need:

beef fillet;
some capers;
bulb;
greenery;
olive oil;
lemon juice;
mustard;
balsamic vinegar;
salt and ground pepper.

Operating procedure:

Wash a piece of beef, dry it and fry it whole in vegetable oil, 1 minute on each side, until a barely noticeable crust appears.
Cool the tenderloin, wrap in film and place in the freezer for 30 - 40 minutes.
Chop the onion into half rings, add olive oil, lemon juice, balsamic vinegar and mustard.
Remove the meat from the freezer, cut into transparent slices and place on a plate.
Sprinkle the dish with salt and pepper, pour a small amount of the sauce in which the onions are marinated, and use a brush to evenly distribute it over the surface.
Decorate the dish with capers and herbs, and place pickled onions in the center.

On a note. If the sliced pieces of beef are not very thin, even and beautiful, you can put them between two sheets of tracing paper and press them on top with a rolling pin. Then the meat will become almost transparent.

Smoked beef carpaccio

Smoked meat will be much easier to cut into thin slices, and its taste will be simply excellent. To do this, it is better to choose a piece of young fresh beef and smoke it yourself. But you can also take an already smoked product.

For cooking you will need:

Parmesan cheese – 100 g;
Juice of one lemon;
Half a kilo of beef (can be prepared smoked);
Homemade mustard - one and a half large spoons;
Olive oil and natural honey – 2 teaspoons each.

The cooking process is as follows:

Free the chilled meat from the film, rinse it with cold water and place it on a towel to dry;
We place the workpiece in the smokehouse, set the temperature to 30 degrees and smoke until done. If you already have ready-made smoked meat, then skip these steps;
Wrap the beef tightly in foil and put it in the freezer for 40 minutes. She should freeze a little. This will help make the cutting process easier;
In a deep bowl, combine olive oil, mustard, freshly squeezed lemon juice and liquid honey. Mix the ingredients until smooth;
Cut the frozen meat into thin slices, place it on a flat plate and sprinkle grated Parmesan cheese on top. Place a bowl of sauce next to it;
This amazingly delicious appetizer goes great with mushrooms or grilled vegetables.

Features of serving and eating carpaccio

Beef carpaccio is served on flat plates, garnished with grated cheese, lettuce or arugula, herbs, cherry tomatoes, nuts or capers. You can also complement the meal with white bread toast.

This dish is a cold appetizer and should be served at the beginning of the feast. Beef in combination with the sauce improves appetite, and seasonings awaken the taste buds.

Carpaccio goes well with table wines and stronger drinks. You need to put it on the table immediately, without waiting for the meat to warm up to room temperature.

Roasted beef carpaccio

This interesting recipe for beef carpaccio involves preparing a dish of meat lightly fried on a special grill pan. The most important thing is to correctly calculate the frying time and not overcook the main ingredient, otherwise the appetizer will not work.

You will need:

Hard cheese – 150 g;
Beef tenderloin – 400 g;
Lemon juice – 2 large spoons;
Butter – 100 g;
Green salad – 50 g;
Olive oil – a small spoon;

Let's start cooking:

We wash the meat piece, remove the veins, and dry it;
Place butter on a grill pan and melt it;
Add the meat and fry it a little on each side for a couple of minutes. This must be done so that the tenderloin better absorbs the marinade and acquires a beautiful edging around the edges;
We place the fried workpiece in a food bag, trying to leave as little air in it as possible, and put it in the freezer overnight;
In the morning, grate the cheese, wash and dry the lettuce leaves;
Chop the meat into thin slices using a slicer or a sharp knife, pour in lemon juice and olive oil. Decorate with torn lettuce leaves.

Sauce for beef carpaccio

Carpaccio is served with various sauces, but the most popular options are the following:

a mixture of olive oil with lemon juice or vinegar;
sauce made from mayonnaise, lemon juice, grated horseradish and milk;
dressing based on olive oil and lemon juice with salt and mustard seeds.

You can come up with a sauce for carpaccio yourself, focusing on your own taste and the ingredients available.

Carpaccio of marbled beef with raspberry-lemon sauce

This is a real delicacy for true connoisseurs of gourmet snacks. To prepare this beef carpaccio at home, you need to choose the freshest young veal. Only then will you get the right gourmet dish.

To do this you need:

One baguette;
Half a kilo of young marbled beef;
Half a cup of olive oil;
Raspberries and arugula - 80 g each;
A couple of pinches of sea salt;
Large spoon of lemon juice;
Pesto sauce – 4 small spoons;
Balsamic cream - 4 large spoons.

Cooking diagram:

Freeze the baguette a little, then slice it thinly, place it on a baking sheet and dry it in the oven for 25 minutes at 120 degrees;
We wash the meat, cut off the veins and membranes, dry it with a paper towel and cut it into thin slices exactly across the fibers. Then place the resulting slices in a thin cellophane bag and roll out with a rolling pin until translucent;
Place salt, raspberries, lemon juice and olive oil in a blender bowl and blend everything. Leave a few raspberries for decoration;
Let's move on to the beautiful table setting. Using a pastry brush, apply a strip of balsamic cream to the plate. We place meat slices on it;
Combine washed and dried arugula with pesto sauce;
Pour lemon-raspberry sauce over the beef, pepper and add salt to taste. Top with arugula and a few raspberries;
Before eating the dish, add a toasted baguette to it. The result is an incredibly tasty meat appetizer and serving, just like in a restaurant.

List of ingredients

To prepare this dish, you first need to acquire the following products:

beef tenderloin – 400 g (the meat must be fresh, as it is consumed raw);
one lemon;
a small amount of Parmesan;
olive oil;
arugula;
sesame seeds;
thyme, rosemary and salt.

Classic beef carpaccio recipe from Giuseppe Cipriane

Finally, the original version of carpaccio, in which it was invented in Italy half a century ago.

Ingredients:

Fresh beef tenderloin – 200 g;
A tablespoon of cream;
Homemade mayonnaise – 50 g;
A few drops each of Worcestershire and Tabasco sauce;
A small spoon of lemon juice.

Cooking:

Wrap the meat, cleared of films and veins, in cling film and place it in the freezer for a couple of hours, then take it out and cut it into thin slices across the grain;
Prepare the sauce from the remaining ingredients by mixing them and adding salt to taste. Pour the resulting dressing generously and evenly over the beef;
When serving, the appetizer is decorated with arugula, tomatoes, Parmesan or capers.

Carpaccio with smoked meat

Try cooking an Italian meat dish with smoked beef. The whole process will not take you much time, and the carpaccio will taste no worse than the classic version.

Compound:

0.5 kg smoked beef;
1.5 tbsp. l. mustard;
lemon;
2-3 tsp. olive oils;
100 g Parmesan cheese;
2 tsp. honey

Preparation:

Smoked beef can be purchased ready-made or cooked in a smokehouse.
Wrap the meat in foil and place in the freezer for 40-45 minutes. We need the beef to freeze thoroughly, then it will be easier to cut it. Then chop the meat into thin pieces.
These are the thin, almost transparent pieces we should have.
Combine mustard with olive oil, add honey and 1 tbsp. l. freshly squeezed lemon juice. Do not use too spicy mustard, but rather make it yourself.
Stir the sauce until smooth.
Grind the cheese on a grater.
Place the beef pieces on a plate and sprinkle them with cheese. Serve carpaccio with sauce.

Cooking the dish

Veal or beef tenderloin must be thoroughly cleaned of the film and all veins removed. After this, put a grill pan or a regular frying pan with a thick bottom on the fire. Heat it well and melt the required amount of butter. Place the tenderloin in the pan and fry it on each side for 3 minutes.

Remove the prepared meat product from heating and wrap in cling film. Place the tenderloin in the freezer for 2-3 hours. Attention! It is forbidden to increase the time of frying beef; when cut, the meat should have a beautiful edging, no more, the inside of the product should be damp.

After the allotted time, remove the meat from the freezer and cut into thin slices. Place on a plate, sprinkle with lemon, olive oil, add salt and various herbs. You can use marjoram, oregano, thyme. Then grate the cheese on a fine grater and sprinkle it generously over the entire surface of the dish.

Now you know how to cook beef carpaccio at home in various ways. Even if you have never eaten this dish, you should definitely cook it and make sure that it received worldwide fame for a reason, because it really is a real culinary masterpiece.

Cooking method

So that preparing this snack does not seem complicated to you, it is recommended to follow the step-by-step instructions exactly:

Take the required amount of beef tenderloin and very well clean it of film and veins. If you don't take this process seriously enough, some pieces of the dish will simply be impossible to chew.
Rinse the meat product under running cold water, then dry it with paper towels or napkins. Wrap the tenderloin in cling film and place it in the freezer for 1 hour.
While the meat is cooling, you can begin preparing the remaining ingredients. Parmesan must be cut into very thin pieces; not every person has a slicer at home - a device that can cut food very thinly. In this case, you can use a regular vegetable peeler. The cheese is quite hard and will cut well.
Place the arugula in cold water, let it sit there for 10 minutes, then take out the greens and place them on napkins to remove excess liquid.
When one hour has passed, you need to remove the tenderloin from the freezer and cut it very thin. Note! The peculiarity of carpaccio lies in the incredibly thin cutting, then the meat turns out incredibly tender. If the pieces are too thick, then eating such a dish will be quite problematic.
Sprinkle the cut pieces of meat with lemon juice and put them back in the refrigerator for a while. To prevent the prepared tenderloin from becoming saturated with refrigerator odors, it should be covered with cling film.
Take a plate, carefully place the tenderloin slices on it, place Parmesan mixed with arugula and seasoned with olive oil in the center. The meat also needs to be sprinkled with oil, salt and various spices or herbs. Sprinkle everything with sesame seeds.

The preparation of this dish was based on the use of ordinary beef. If you want to make carpaccio from marbled beef, then the cooking process will be no different. There will be only one difference in this - marbled meat has a more refined and delicate taste.

How to cook

The cooking process is quite similar to the previous recipe. First, the meat also needs to be put in the freezer so that it becomes firm enough, after which it can be cut into thin pieces.

While the main product is cooling, you should prepare a light sauce for beef carpaccio. To do this, you need to take a small deep container in which to mix mustard, olive oil, lemon juice and melted honey. Mix everything thoroughly.

Parmesan can be cut into thin slices, or you can simply grate it on a fine grater. In this case, the shape of the cheese slice does not play a big role. Place the sliced meat on a plate and place a bowl of sauce in the center. Drizzle smoked beef with lemon juice and olive oil.

It is recommended to serve this type of carpaccio along with grilled vegetables.

Pork carpaccio: cooking secrets

The recipe for making carpaccio is quite simple, but all the components required for the appetizer must be prepared properly and be of the highest quality.

The meat must be fresh. Ideally, it should be steamed, but blast-frozen meat will also work. For a snack, choose a piece without films and veins. Never use vacuum-packed pork. Even if it is fresh, juice has managed to escape under the polyethylene - an ideal environment for the development of bacteria.

To make it easy to cut the pork into thin slices, the meat is wrapped in plastic and lightly frozen. In addition, you should also cool the dish on which you serve the meat to your guests.

Cipriani served the beef appetizer with a mixture of mayonnaise, milk, lemon juice and Worcestershire sauce. But the modern version of the sauce has a simpler recipe - vinegar and olive oil. For the sauce you need to use high-quality olive oil, as with any dish of Italian cuisine. Oil marked Extra Virgin is ideal.

To give the oil a pleasant aroma, put several sprigs of fresh herbs (basil, thyme, mint, rosemary) and allspice (several peas) into the bottle with it.

The raw appetizer can be served alone or combined with vegetables, cheese and herbs. According to the canons of Italian cuisine, carpaccio can be supplemented with Parmesan and fresh herbs. In addition, ripe tomatoes, especially cherry tomatoes, capers and fresh green salad (arugula) go well with the appetizer.