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- Level: Easy
- Total: 2 hr 35 min
- Prep: 35 min
- Inactive: 2 hr
- Yield: 4 servings
8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Freshly ground black pepper
Shaved ParmesanAdd to Shopping List
- 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.
How to make carpaccio of beef
Beef carpaccio is a classic Italian dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, choose top quality meat that has been hung for a good period of time to improve flavour and texture. Rare breed beef will give a great result, as these cows tend to have a slightly deeper flavour and are less intensively farmed, producing better-quality meat. The most commonly used cut for carpaccio is the centre of the fillet, although sirloin can be used for a more intense flavour.
This delicious carpaccio by Paul Welburn adds plenty of flavour, but you can keep it as simple as you like.
- 1 fillet of beef
- 100g of olive oil
- 50g of Dijon mustard
- 2 sprigs of thyme
- 1 garlic clove, sliced
- 100ml of olive oil
- 10g of pink peppercorns
- 10g of Sichuan peppercorns
- 20g of black peppercorns
- 2 tsp thyme leaves
Whisk together the olive oil, Dijon mustard, thyme and garlic until combined. To make the spice rub, lightly crush together the pink sichuan and black peppercorns in a pestle and mortar with the thyme leaves and spread out on a tray
Trim the ends and all sinew away from the meat, then smother in a mixture of Dijon mustard, thyme and olive oil (or other ingredients for a different flavour) and roll in the crushed peppercorns
Tightly wrap the beef in cling film, keeping the cylindrical shape as symmetrical as possible, then place in the fridge for 15 minutes to firm up
Unwrap the beef and sear in a very hot pan wit a dash of oil, just to seal the outside
Wrap tightly in cling film again and place in the freezer for 1 hour to make slicing easier
Remove the fillet from the freezer and slice as thinly as possible, about 2mm. Leaving the cling film on makes this easier, but make sure you remove any left on the slices
Place the slices of beef between 2 sheets of parchment paper and roll with a rolling pin to make them even thinner, then store in the fridge until ready to serve
Classic beef carpaccio
Using the freshest high-quality beef fillet and a drizzle of truffle oil, this dish makes for a pleasingly gourmet appetiser.
- 250g piece best-quality beef fillet, trimmed
- 2 tablespoons truffle oil (see note) or extra virgin olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons finely chopped chives
- 1/2 cup (40g) shaved parmesan
- Wild rocket leaves and lemon wedges, to serve
- 1.Enclose the beef tightly in plastic wrap and freeze for 30 minutes (this will make it easier to thinly slice).
- 2.Unwrap the beef and very thinly slice, using a sharp knife. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
- 3.Arrange 4 or 5 slices of beef on each serving plate and drizzle with oil. Season well with sea salt and freshly ground black pepper, then scatter with pine nuts, chives and shaved parmesan. Serve with rocket leaves and lemon wedges
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How To Make Beef Carpaccio
The most important step in making beef carpaccio is to start with slightly frozen meat, making it easier to slice thinly. Using the correct knife is also very important for those thin slices. Find out everything you need to know to make this delicious appetizer below. Our Knife Skills series is sponsored by Cutco.
What is Beef Carpaccio?
Beef carpaccio is an Italian dish centered around raw beef. Yes, that’s right, it’s raw!
The first time I saw beef carpaccio I was very hesitant. I’ve been told from a young age about health hazards of eating rare meat, let alone raw.
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Is it Safe to Eat?
There is always a risk when you eat uncooked or under-cooked meat. But if you take a few precautions, you can be pretty sure that it will be alright. To make sure your carpaccio is as safe to eat as possible, buy your beef tenderloin from a clean and credible butcher, tell the butcher what you plan to do with it, and ask if the chosen meat will be suitable. Then, keep the meat refrigerated at all times except when preparing it and eating it. Make the carpaccio on the same day you buy the meat and eat it that day as well. Do not save or eat any for leftovers.
Preparing Beef Carpaccio
Place your beef tenderloin in the freezer to get it partially frozen. Meat is easier to cut thinly if it has been frozen in this way. Our meat took around two hours to freeze to that point but it can all depend on your freezer and how big of a cut you have. Ours was 1/3 lb. so it froze quite fast. You want it really really cold and frozen but not frozen solid.
Once the beef is frozen use your slicer to cut extremely thin pieces of meat. When you hold the slice up you should almost be able to look through it.
Since the slicer has serrated edges you need to move your knife back and first to cut.
Place your sliced beef on a cool plate. And I don’t mean like awesome, cool, I mean like, put it in the fridge and bring to a lower temperature cool. We’ve popped a bag of frozen peas under our plate to keep it cold while we work.
Once all of your beef slices are on your cold plate, it’s time to add the garnishes. Beef carpaccio is all about the garnishes. Add capers, sea salt, ground pepper, arugula, and a small drizzle of oil and red wine vinegar. Eat immediately. I mean, how could you even resist???
The most important step in making beef carpaccio is to start with slightly frozen meat, making it easier to slice thinly.
- Prep Time: 2 hours
- Yield: 2 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
- ⅓ lb. beef tenderloin
- handful arugula
- 2 tsp. capers
- 2 tsp. red wine vinegar
- 4 tsp. olive oil
- cracked black pepper
- sea salt
- Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.
- Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.
- Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.