Beef carpaccio

Beef carpaccio is a delicious cold appetizer that was born in Venice. Its peculiarity is that it can easily excite human taste buds. This helps you better feel the taste of future dishes. In addition, the snack has a beneficial effect on health. Beef restores red blood cells in human blood, and spices can improve digestion.

How to cook beef carpaccio at home?

If you consider yourself a true gourmet, you should try to cook this Italian dish. Such a delicious cold appetizer can whet the appetite of any guest and make him wait for the hot dish to be served.

1. 
   How to cook beef carpaccio at home? Before cooking, you must very responsibly choose the meat for carpaccio. Fresh tenderloin will do for us. It should be soft and tender.If possible, you should take it from a friend or trusted butcher. The meat should be thoroughly washed and dried with paper towels.
2. 
   We clean the meat that we have chosen from the white film. From 150 grams of beef we will get two servings of carpaccio. One serving will take about 70 grams of meat. The prepared beef fillet must be wrapped tightly in cling film. We put the meat in the freezer. Thanks to this, we can cut it easily. Depending on the size of the beef fillet and its shape, the meat will freeze from 1.5 to 2 hours.
3. 
   When the meat is slightly frozen, remove it from the freezer. Cut the fillet into small and thin slices. Their thickness should be about 2 millimeters. For slicing, we take the sharpest knife. If all the knives in your kitchen are dull, it's worth taking the time to sharpen them. In this case, the slices will turn out very thin and almost transparent. Perhaps you have a slicer in your kitchen. Then you can use it and save your time. If you are going to prepare several servings, it will be convenient to place the resulting slices on cling film. It should lie on a flat surface, for example, on a table. We lay out the slices in several layers. Cover each layer with cling film. Then we put the slices in the freezer until they are served. Don't be afraid that they will freeze too much. Slices defrost very quickly at room temperature.
4. 
   Let's start preparing the dressing and ingredients for serving carpaccio. Pour 2 tablespoons of olive oil into a small but deep bowl.Squeeze 1 tablespoon of fresh lemon juice to it, add a pinch of salt (you can use sea salt) and a mixture of ground peppers. Mix everything well.
5. 
   Next we need to grind the almonds. This can be done using a masher, which is available in the kitchen of almost any housewife. If you don’t have one, you can use a coffee grinder. You should end up with small pieces of almonds, but without turning them into flour. Then cut the sun-dried tomatoes into thin pieces and finely grate the Parmesan cheese. You can use an alternative way to decorate the Parmesan by cutting it into thin strips.
6. 
   Take the meat slices out of the freezer. Place them in an even layer on a plate. We need to coat the carpaccio with dressing. For convenience, you can use a pastry brush. With its help, we will distribute the dressing evenly on each piece, properly moistening them. Then the carpaccio can marinate well. To serve, sprinkle the slices with crushed almonds and pieces of sun-dried tomatoes. Mix lettuce leaves in the rest of our dressing. Place them on the meat and then add Parmesan. The dish must be served quickly. Don't let it warm up to room temperature. The dish is ready, and you can surprise your guests with such an exquisite and tasty appetizer.

Step-by-step recipe for making beef carpaccio with arugula

If you don't know how to have a nice evening after work, you should try this simple recipe. The big advantage is that it does not require any special culinary skills. However, such an appetizer will be an excellent accompaniment to a glass of wine or a hearty dinner.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings – 1.

Ingredients:

• Beef tenderloin – 150 gr.

Dressing ingredients:

• Wine vinegar – 1 tbsp.
• Lemon juice – 1 tbsp.
• Salt – 2 pinches.
• Freshly ground pepper – 2 pinches.
• Olive oil – 2 tbsp.

Ingredients for serving:

• Almonds - to taste.
• Sun-dried tomatoes – 2 pcs.
• Lettuce leaves - to taste.
• Arugula - to taste.
• Parmesan – 20 gr.

Cooking process:

1. For carpaccio, we choose fresh meat of the highest quality. For one serving we will need 150 grams of beef tenderloin. Before cooking, thoroughly wash the meat and dry it with paper towels. We clean the beef from the white film. It must be absolutely clean. Then we must wrap our meat tightly with cling film and leave it in the freezer for about an hour. After this, the beef will be easy to cut into thin slices.

2. While our meat is in the freezer, we begin to prepare the dressing for carpaccio. Pour wine vinegar into a deep bowl. Add salt, lemon juice and freshly ground pepper to it. Mix the resulting mixture thoroughly. Then we begin to gradually (preferably in several approaches) introduce olive oil, stirring the dressing with a whisk.

3. To decorate the dish, chop the almonds into small pieces. We do this using a regular knife. Almonds can be replaced with other nuts of your choice. For example, hazelnuts. Cut the sun-dried tomatoes into small and thin pieces. Parmesan can be grated or sliced ​​as thinly as tomatoes.

4. Take the beef out of the freezer. We begin to cut the frozen meat into small slices. Their thickness should not be more than 2 millimeters. You can use a sharp kitchen knife or slicer. Wear gloves when cutting meat.As a result, the slices should be thin and translucent. If the thickness of the beef is greater than necessary, you can beat it with a rolling pin, placing the meat between two strips of cling film.

5. Grease the carpaccio with dressing. We use a pastry brush for this. With its help, we will conveniently and evenly distribute the dressing so that each piece of meat is well moistened and sufficiently marinated. Let's start preparing the dish. Sprinkle the slices with pieces of chopped almonds and chopped tomatoes. Place lettuce and arugula in the center of the dish, on top of the meat. They must be thoroughly rinsed and dried with paper towels in advance. Pour the remaining dressing over the greens and stir lightly. We serve the dishes immediately after cooking, without allowing it to heat up. If you want, you can complement the carpaccio with a glass of good wine. Have a nice evening and good rest.

Tender beef carpaccio with Parmesan cheese

For those who are not ready for unexpected experiments and tasting raw meat, there is a recipe with minimal heat treatment of beef. Thanks to this, you can enjoy the taste of the dish. However, the presence of raw meat in it will not make you feel disgusted.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings – 2.

Ingredients:

• Beef tenderloin – 250 gr.

Dressing ingredients:

• Balsamic vinegar – 2 tbsp.
• Lemon juice – 1 tbsp.
• Soy sauce – 1 tbsp.
• Ground black pepper – 2 pinches.
• Olive oil – 4 tbsp.
• Salt - to taste.

Ingredients for serving:

• Almonds - to taste.
• Hazelnuts - to taste.
• Sun-dried tomatoes – 2 pcs.
• Parmesan – 20 gr.

Cooking process:

1. From 250 grams of tender fresh beef we will get two servings of the dish.We wash the meat thoroughly and dry it with paper towels. We clean the beef from the white film. The meat must be fried. Heat the frying pan over high heat. Add the beef tenderloin and quickly fry it on all sides. Each side should take about 5 minutes. Remove the meat from the heat and wrap it in foil. Place the beef in the freezer for 60 minutes.

2. Let's start preparing the dressing. Pour olive oil into a deep bowl. We start adding lemon juice, balsamic vinegar, soy sauce and salt to it. Mix everything well. Add pepper to the resulting mixture (you can use more than two pinches) and stir again.

3. To decorate the carpaccio we will use hazelnuts and almonds. Chop the nuts with a knife. It is necessary that the pieces are small and give the snack a pleasant crunch. Cut two sun-dried tomatoes into small and thin pieces. Let's start with the Parmesan. You can cut it into thin strips or grate it on a fine grater.

4. Take the beef out of the freezer. It should be allowed to stand at room temperature for 1-2 minutes. Let's start preparing the meat. Cut the beef strictly across the grain into very thin slices. To save your time, you can use a slicer. Flatten the slices with the flat side of the knife. If your slices are not thin and transparent enough, you can put them between cling film and beat them with a kitchen hammer. If you don't have one in your kitchen, use a rolling pin.

5. Place beef slices on a serving plate. Use a pastry brush to coat each piece with the dressing so that everything is evenly distributed.The slices should be equally marinated and moistened. Sprinkle the slices with ground black pepper. Add pieces of almonds and hazelnuts to the meat. Place sun-dried tomatoes on the outer pieces of beef. The final ingredient is Parmesan. Sprinkle the slices with it and serve the dish. It is perfect for a festive dinner and will not confuse guests with its main ingredient. It's time to try what we got.

Simple and delicious salad with beef carpaccio

If you want to fully reveal the taste of carpaccio and make a full-fledged dish out of it, you should try such a simple but tasty recipe. This salad is both filling and delicious. And its presentation can pleasantly surprise and delight your eye.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings – 5.

Ingredients:

• Carpaccio – 150 gr.
• Cherry tomatoes – 150 gr.
• Lettuce leaves – 150 gr.
• Quail eggs – 12 pcs.
• Salt - to taste.
• Freshly ground pepper - to taste.
• Rosemary leaves - to taste.
• Olive oil – 1 tbsp.

Dressing ingredients:

• Vegetable oil – 50 ml.
• Lime – 1 pc.
• Dried marjoram - to taste.
• Dried basil - to taste.
• Salt - to taste.
• Freshly ground pepper - to taste.

Cooking process:

1. We start preparing the salad by preparing beef carpaccio. Meat must be chosen responsibly. It should be very fresh and tender. We wash the beef and dry it with paper towels. We make small and shallow cuts on the surface of the meat. Mix olive oil, salt, freshly ground pepper and rosemary leaves. Rub the resulting mixture onto a piece of beef. Afterwards, let the meat stand for a while and marinate.Heat a frying pan over low heat and grease it with olive oil. Fry the beef on each side for 4-5 minutes. The inside of the meat should be pink and resemble a medium rare steak. When the tenderloin is ready, transfer it to a wooden board and let it sit for a while until the beef is fully cooked. Now let's start cutting the meat. The slices should be very thin and almost transparent. You can cut beef with a regular kitchen knife, but it is better to use a special fillet knife. If the slices are not very thin, place them between cling film and beat them with a hammer.

2. Let's move on to the dressing for our salad. For it we mix salt, freshly ground pepper, dried marjoram, dried basil. Gradually add vegetable oil to them and mix everything well. Squeeze the lime into the resulting mixture and stir the dressing again.

3. Prepare the remaining salad ingredients. Thoroughly wash the cherry tomatoes and lettuce leaves. Cut the tomatoes in half and pour into a deep bowl. We tear the lettuce leaves into small pieces and add them to our tomatoes.

4. Quail eggs must be boiled. Place a pot of water on low heat and wait for it to boil. Boil the eggs for five minutes. Afterwards we peel them and cut them in half. Place the eggs in a bowl with the tomatoes and salad.

5. Send the beef slices to the rest of the salad ingredients. Add a dressing of vegetable oil and spices. Mix all the ingredients well and the carpaccio salad is ready. You can serve it on a serving bowl, garnished with the remaining cherry tomato halves and quail eggs.This delicious salad will be an excellent dish for a family dinner. Bon appetit!

Incredibly delicious beef carpaccio with truffle oil

If you think carpaccio is a complicated dish that takes a lot of time and effort, then this recipe will change your opinion. This dish will become a real pearl of your table. Just a few ingredients, healthy spices - and an unusual snack is ready.

Cooking time: 1 hour 40 minutes.

Cooking time: 40 minutes.

Servings – 1.

Ingredients:

• Beef tenderloin – 160 gr.
• Olive oil – 20 ml.
• Thyme - to taste.
• Porcini mushrooms – 60 gr.
• Arugula – 10 gr.
• Green basil - to taste.
• Sea salt - to taste.
• Pepper - to taste.
• Sun-dried tomatoes – 2 pcs.

Dressing ingredients:

• Truffle oil – 10 ml.
• Olive oil – 20 ml.
• Lemon – 1 pc.
• Chili pepper – 10 gr.

Cooking process:

1. We begin to prepare the beef tenderloin. Wash the tender meat thoroughly and dry it with paper towels. We make cuts on the top of the meat. In a small container, mix olive oil, salt and pepper. We carefully coat our beef with the resulting mixture and let it marinate a little. Heat a small frying pan over medium heat and add olive oil. Fry each side of beef tenderloin for 5 minutes. The inside of the meat should remain almost raw. Now the beef needs to be given time to cool and brew. After this you can start slicing. Cut the meat across the grain. The slices should be very thin and translucent. To achieve this result, you can flatten the slices with the flat side of a knife or beat them with a kitchen hammer.

2.For the dressing, we need to finely chop the chili pepper. In a small bowl, mix olive oil, truffle oil and chili pepper. Mix everything well and add lemon juice.

3. Cut the porcini mushrooms into small slices. Heat the frying pan over medium heat. Add olive oil and begin to fry the mushrooms for 10-15 minutes, seasoning them with salt and pepper.

4. Rinse arugula and basil under warm water. Using paper towels, dry the greens and set them aside.

5. We begin to design our carpaccio. Place the slices in one layer on a small dish. Season them on top with salt and pepper. Using a pastry brush, evenly coat the slices with the dressing. Add pieces of fried porcini mushrooms and chopped sun-dried tomatoes. Place arugula and basil on top and pour the remaining dressing over them. The appetizer is ready. This exquisite dish can become a decoration for both a festive table and a regular dinner. Now you can fully enjoy its taste.