Best 3 Steak Carpaccio Recipes
Steak carpaccio is a delightful dish from the culinary world, renowned for its vibrant flavors and elegant presentation. Originating in Italy, this dish consists of thinly sliced raw beef tenderloin, typically served with a drizzle of olive oil, lemon juice, and shaved Parmesan cheese. The art of preparing steak carpaccio requires careful selection of high-quality ingredients and precise preparation techniques to ensure both food safety and an exceptional taste experience. In this comprehensive guide, we will explore the origins, variations, and essential steps involved in creating a mouthwatering steak carpaccio that will impress your taste buds and leave a lasting impression on 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.
BEEF CARPACCIO
Provided by David Tanis
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
- Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
- To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 268 milligrams, Sugar 3 grams
BEEF CARPACCIO
Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.
Provided by Ingy1171
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9
Tips:
- Choose high-quality beef: Select a well-marbled cut of beef, such as tenderloin, strip loin, or flank steak.
- Freeze the beef before slicing: This will make it easier to slice the beef thinly and evenly.
- Use a sharp knife: A sharp knife will help you get clean, even slices of beef.
- Slice the beef against the grain: This will help make the carpaccio more tender.
- Marinate the beef: Marinating the beef in a flavorful marinade will help add flavor and tenderize the meat.
- Serve the carpaccio immediately: Carpaccio is best served immediately after it is made.
Conclusion:
Steak carpaccio is an impressive and delicious appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a restaurant-quality steak carpaccio at home.
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