Best 6 Painted Chefs Classic Beef Carpaccio Recipes
Painted chefs classic beef carpaccio is a delightful dish that combines the flavors of raw beef, olive oil, lemon juice, and capers. It is a classic Italian dish that is often served as an appetizer or first course. The key to making a great beef carpaccio is to use high-quality beef that is thinly sliced and pounded until it is almost translucent. The beef is then marinated in a simple mixture of olive oil, lemon juice, garlic, and herbs. After marinating, the beef is thinly sliced and arranged on a plate. It is then topped with capers, Parmesan cheese, and a drizzle of olive oil. Beef carpaccio is a delicious and elegant dish that is sure to impress your guests.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF CARPACCIO
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.
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
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
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
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
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
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
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
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
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
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
Tips for Making the Best Beef Carpaccio:
- Choose high-quality beef: Look for well-marbled, thinly sliced beef tenderloin or top sirloin.
- Freeze the beef before slicing: This will make it easier to slice thinly and evenly.
- Use a sharp knife: A sharp knife will help you get clean, even slices of beef.
- Marinate the beef: Marinating the beef in a mixture of olive oil, lemon juice, herbs, and spices will add flavor and tenderness.
- Chill the beef before serving: This will help keep the beef cold and prevent it from becoming tough.
- Garnish the beef with fresh herbs, cheese, and a drizzle of olive oil: This will add color and flavor to the dish.
Conclusion:
Beef carpaccio is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a beef carpaccio that will impress your guests.
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