Beef carpaccio recipe at home. Let's start preparing tuna carpaccio

The overseas word “carpaccio” will not surprise anyone these days - since the Venetian restaurateur Giuseppe Cipriani invented this method of serving raw meat, named after the artist Vittore Carpaccio, a lot of water has passed under the bridge. Many of you, having tried carpaccio in a restaurant, probably asked yourself - is it possible to do the same at home? We answer - it is possible. Powerful meaty taste carpaccio, seasoned spicy dressing, both the stronger and weaker sex like it equally, the main thing is not to make a mistake in choosing fresh meat. The rest is a matter of technique.

Beef carpaccio

2 servings

200 g beef fillet
20 g parmesan
1 tsp capers
if desired - 40 g of arugula, mizuna or any other salad

for refueling:
2 tbsp. olive
1 tsp lemon juice
1 tsp
1/8 tsp mustard
1/2 small red onion

Make sure you have a piece of beef fillet that can be cut into thin, neat slices, and remove any membranes from it. Fry it in a little olive oil for 1 minute on each side until the outside appears golden brown crust, let cool, wrap in film and put in the freezer for 40 minutes. Cut the Parmesan into thin strips or crumble, and for the dressing, chop the onion and mix with the rest of the ingredients until smooth.

I consider it necessary to clarify the situation with roasting meat. Despite the fact that now carpaccio is often prepared in this way, in half of the restaurants this dish will be served to you completely raw, without a dark rim indicating pre-roasting. Moreover, in the case of Cipriani’s carpaccio (and Beef carpaccio alla Cipriani, which you will be served today in the Venetian Harry’s bar, awarded in 2001 by the Italian Ministry of Culture), indeed, no heat treatment took place. Does this mean that when preparing carpaccio, the meat cannot be subjected to any heat treatment, otherwise it will no longer be carpaccio? Yes - if we consider only the real carpaccio that is served with the classic sauce recipe of mayonnaise, lemon juice, horseradish and milk.

Take out the meat - you feel that it has become a little harder, and now it will not be difficult to cut it correctly. Using a sharp knife, cut the meat into thin slices, and to make them even thinner, almost transparent, there is one simple trick. Place each slice between two sheets of wax paper and run a rolling pin over it. Did you manage? Artistically arrange the meat on plates, season with salt and freshly ground black pepper, drizzle with dressing, scatter Parmesan cheese on top and top the middle of the plate with a mound of lettuce. If you want to prepare in advance, put the plates of carpaccio in the refrigerator, and add the dressing and everything else just before serving. Feeling yourself can be very tasty sometimes!

How to cook carpaccio at home? If you are interested in making it at home, here you go. carpaccio recipe made from beef, the most delicious I've ever tasted.

I used to be confused all the time: how to eat raw meat, until I understood main principle preparation: beef is frozen. And you and I know that in both carpaccio and tartare the meat must be raw.

In addition to the fact that this appetizer turns out to be very tasty, it is also very pleasant in terms of the labor-intensive preparation: you don’t need to “stand at the open hearth”, but simply prepare a piece of beef the day before, put it in the freezer overnight, and the next day cut it and enjoy the taste meat. It is recommended to accompany the meat with delicious red wine. And you will be happy.

Ingredients

700 g beef tenderloin
100 g parmesan
Lemon juice
Salt, ground black pepper

For beef carpaccio sauce:

2 tbsp. lie mustard
5-6 tbsp. lie olive oil
2-3 sprigs of parsley

Beef carpaccio - recipe with photos step by step

To begin, we select a beautiful piece of beef tenderloin from the market. At home, beef fillet should be stripped of veins and fat, leaving only beautiful meat.

Then fry this prepared piece like roast beef in a frying pan in a small amount butter from all sides. We perform this procedure so that the beef is better saturated with the marinade in which we place it before freezing. And besides, the pieces of meat will have a rim around the edge. I made it without parsley, but with parsley it will also be green, which will give it some color.

The meat is fried. And now we need sauce for beef carpaccio. To do this, mix in a separate container olive oil, mustard and finely chopped parsley, add salt and pepper. And then literally “bath” a piece of fried beef in this marinade.

After we have smeared the entire piece of meat with deliciousness, it should be left for an hour and a half in the refrigerator, if time allows for it to marinate well. Don't forget to turn it over a couple of times in this sauce.

And then transfer the piece of marinated meat onto cling film and form an even “sausage”, tying the ends on both sides like this.

It is best, of course, to cut it on a slicer. Then you will have thin and beautiful pieces, just like in a restaurant. But if you don’t have one at home, then just take a sharp knife and may the force be with you! (Cutting is very difficult).

A little trick: if you feel that the pieces are not thin enough, you can roll them out with a rolling pin, placing the chopped meat between baking paper.

Rolled or not, place the pieces on a serving plate, drizzle with olive oil, lemon juice and sprinkle with grated Parmesan. You can add a little salt, but remember that the Parmesan will also contain salt. It turns out divine, may vegetarians forgive us!

Presentation is already a matter of fantasy. The hard classic suggests sticking a “bouquet of arugula” in the center. You can place arugula in a thin layer under the sliced meat. There’s already someone who’s up to something. I kept everything very laconic: just with Parmesan.

One of my friends recently shared her serving recipe (and she is a very creative cook): place sliced beef on a thin layer of arugula, sprinkle with grated Parmesan, and place strawberry slices on top. I haven’t tried this yet, but I’ll definitely do it – it must be magical!

As you can see for yourself, beef carpaccio is a very simple recipe. It’s enough just to buy good meat, and the rest is a matter of simple technology.

Yes, and the last question: what is carpaccio made from? From salmon, scallops, sea bream, beets and even pineapples (just cut them very thinly). I have already written about - too worthwhile recipe delicious snack. And even it turns out very, very good.

I wish you new taste discoveries and pleasant company to inspire these discoveries!

Cold appetizer carpaccio – traditional dish Italy, which is prepared from fish or meat. In 1950, Venetian Giuseppe Cipriani came up with a recipe and prepared carpaccio for the countess, who could not eat cooked meat due to her health.

The exquisite taste of the dish attracts gourmets. It is prepared from fresh beef tenderloin, which is cut into thin slices.

Carpaccio is served in restaurants with sauces.

There are more than 20 recipes for carpaccio sauces known in cooking. Season the meat with lemon juice or olive oil. Some chefs have experimented and come up with dressings for the dish based on pineapple and orange juice. 4 delicious recipes How to prepare beef carpaccio at home in our article.

Classic beef carpaccio

To prepare this dish, it is better to use a slicer - a device for thin slicing. If you don't have one, a sharp knife will do.

Ingredients:

300 gr. clippings;
2 handfuls of arugula salad;
4 sun-dried tomatoes;
4 pinches of salt;
40 gr. parmesan;
4 pinches of ground pepper;
8 tbsp. l. olive oil;
2 tbsp. a spoonful of wine vinegar;
2 tbsp. l. lemon juice
1 teaspoon almonds.

Preparation:

Remove the film from the washed meat, wrap it in cling film and leave it in the freezer for an hour.
Prepare the dressing: combine salt with vinegar, lemon juice, add pepper.
Stir with a whisk and pour in the oil little by little.
Chop almonds, chop tomatoes.
Cut the frozen meat into slices, 2 mm thick, place on a dish, brush with dressing using a silicone brush.
Sprinkle with nuts and tomatoes. Place the lettuce leaves in the middle of the dish and pour over the dressing, toss to coat. It is convenient to do this with two forks.
Sprinkle the beef carpaccio with grated Parmesan and serve.

If necessary, beat the cut pieces with a hammer and cover with film. This will make the slices transparent.

Marbled beef carpaccio

This snack goes well with festive table. Carpaccio is being prepared from marbled beef with sauce.

Preparation takes 35 minutes.

Ingredients:

0.5 stack. olive oils;
2 pinches of salt;
80 gr. raspberries;
lemon juice - one tbsp. l.;
0.5 kg. young beef;
baguette;
balsamic cream – 4 tbsp. l.;
80 gr. arugula;
4 tbsp. pesto sauce.

Ingredients:

1 kg. clippings;
8 bunches of lettuce;
parmesan – 120 gr.;
30 gr. pink pepper;
120 gr. capers;
2 tbsp. l. olive oils;
1 tsp. rose wine vinegar;

Refueling:

1.5 tbsp. l. paprika;
1 tsp. salt;
mixture of peppers – 0.5 tsp;
1 tsp. rosemary.

Preparation:

Combine the dressing ingredients and coat each side of the meat in the mixture.
Wrap the tenderloin in cling film and leave it in the freezer for 5 hours.
Wash and dry the lettuce leaves, tear them with your hands and place them in the middle of the dish.
Thinly slice the frozen meat and place the slices around the salad.
Finely chop the gherkins and place on the meat, sprinkle with capers and pepper.
Combine rose vinegar with oil and pour over carpaccio, add a little pepper and salt.
Top the dish with cheese flakes.

The dish was initially prepared only from raw meat, but gradually options from fried or smoked beef began to appear.

Preparation takes 25 minutes.

Ingredients:

130 gr. mushrooms;
250 gr. clippings;
a bunch of lettuce;
olive oil – 3 tbsp. spoons;
2 tbsp. l. lemon juice;
0.5 tbsp. spoons of black pepper.

Preparation:

Freeze the meat for 1 hour and slice thinly.
Wash and tear the leaves with your hands and place on a plate. Place beef around.
Cut the mushrooms into slices and place on the leaves and meat.
Combine oil, lemon juice and pepper, add salt. Pour the dressing over the carpaccio.
Making beef carpaccio at home is easy. The main thing is to observe nuances and proportions.

Carpaccio is popular Italian dish, the basis of which is thinly sliced raw beef. The meat is complemented with sauce and herbs and served as an appetizer. In this section we will look at how to cook beef carpaccio at home.

History of appearance and description of the dish

The history of carpaccio is quite short; this dish was first prepared in 1950. The owner of the famous “Bar at Harry’s”, Venetian Giuseppe Cipriani, made it especially for Countess Amalia Nani Mocenigo. For medical reasons, the noble lady was forbidden to eat meat that had been cooked.

Why did the dish get the name “carpaccio”? That was the name of a famous artist who lived during the Renaissance. His canvases, attracting attention with an abundance of white and red shades, were considered masterpieces of fine art. And it so happened that at the time the dish was created, a large exhibition of his paintings was taking place in Venice.

Today, carpaccio is very popular, and when visiting Italy, many guests of the country are sure to try this dish.

Classic recipe

To prepare carpaccio, it is better to use a slicer - this kitchen machine allows you to cut meat very thinly. But if there is no such device, a sharp knife will do.

The dish according to the classic recipe, the way Senor Cipriani made it, is prepared from the following products:

raw beef fillet;
mayonnaise;
Worcestershire sauce;
lemon juice;
milk;
salt;
ground pepper.

Operating procedure:

Place beef in freezer until it hardens. At Harry's Bar, meat was seared before cutting, but over time freezing became more popular.
When the piece becomes hard, cut it into very thin small layers.
Prepare the carpaccio sauce by mixing mayonnaise, Worcestershire sauce, lemon juice, milk and ground pepper. If necessary, you can salt the dressing and then apply it to the meat.

Attention! Beef carpaccio is served chilled immediately after cooking. You shouldn't keep it room temperature If the dish is made a little in advance, it is better to store it in the refrigerator.

With mint dressing

If you add mint to carpaccio, it will give the beef spicy taste And fresh aroma, A more satisfying dish make nuts.

Meat carpaccio – traditional cold appetizer Italy, in which the finest cuts of beef tenderloin are served raw, seasoned lemon juice and olive oil.

How to make classic beef carpaccio?

Classic beef carpaccio – great start any meal, because it’s light and delicate snack literally melts in your mouth, and crispy arugula and grated Parmesan petals only complement the taste of fresh meat.

Ingredients:

beef fillet – 250 g;
olive oil – 2 tbsp. spoons;
Parmesan cheese – 40 g;
arugula – 1 bunch;
lemon – 1 pc.;
large sea salt, pepper - to taste.

Preparation

Before preparing beef carpaccio, wash the fresh tenderloin, dry it and remove fat. Wrap the clean meat in cling film and place it in the freezer for 30 minutes (freezing the meat makes it easier to slice thinly, which is a must when preparing carpaccio).

Next, slice the beef as thinly as possible and place it between the sheets. cling film, pre-dried with olive oil. Carefully beat the meat until translucent and place on a flat serving dish. Place a handful of arugula in the center of the carpaccio and sprinkle the dish coarse salt and pepper, grated Parmesan, pour lemon juice and olive oil.

Beef carpaccio - recipe

If you have never tried carpaccio, then this recipe is for you, because in it, first, the unusual taste of raw meat is smoothed out with using easy done.

Ingredients:

beef – 500 g;
fresh thyme - 2 sprigs;
Parmesan cheese - 100 g;
peanuts - a handful;
salt, pepper - to taste;
balsamic vinegar– 2 tbsp. spoons;
olive oil.

Preparation

Sprinkle a good pinch of salt, pepper and chopped thyme on a cutting board. Roll the beef fillet coated with olive oil in a mixture of spices and immediately place it in a hot frying pan. Fry the meat for 1 minute so that it sets on all sides, and then immediately place it on a cutting board and cut into thin slices.

Place the pieces of beef on a serving plate, sprinkle with grated Parmesan and chopped peanuts, and before serving, drizzle with olive oil and balsamic vinegar.

Meat carpaccio with mint dressing

Ingredients:

beef tenderloin – 200 g;
chili pepper – 1 pc.;
garlic – 1 clove;
mint – 3 sprigs;
lime juice – 80 ml;
soy sauce– 30 ml;
honey – 80 ml;
arugula – 1 bunch;
goat cheese– 100 g.

Preparation

Pre-frozen beef tenderloin cut into thin slices and place on a serving plate. In a small bowl, mix finely chopped chili peppers (without seeds), crushed garlic, chopped mint, lime juice, soy sauce and honey. Pour the resulting dressing over the beef pieces. Garnish the dish with a handful of fresh arugula and pieces of goat cheese.

Ingredients:

Preparation

Beef tenderloin lightly frozen and chopped thin pieces. Make in a small bowl homemade mayonnaise, thoroughly whisk Dijon mustard, olive oil and balsamic vinegar with salt and pepper. We supplement the mayonnaise with chopped parsley and pour it over the pieces of carpaccio laid out on a serving platter. Decorate ready dish Parmesan and watercress. Bon appetit!