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Beef Carpaccio
Beef carpaccio is a spicy appetizer with original flavors. The dish is traditionally prepared from raw meat. According to the classic Italian recipe, the beef is cut into very thin, translucent slices. Before preparing the appetizer, experienced cooks freeze the meat so that the slices are even and neat. Beef carpaccio is not difficult to prepare at home. To do this, you need fresh beef tenderloin and a mixture of herbs.
How to cook Beef Carpaccio
Step 1
Prepare the meat. Rub the tenderloin with salt, Italian herbs and olive oil. Wrap tightly in cling film and put in the freezer to freeze completely for 3-4 hours. 30 minutes before serving, take the beef carpaccio out of the freezer and cut into thin slices.
Beef Carpaccio - FAQ About Ingredients, Baking Time and Storage
Yes, you can use sirloin or ribeye, but tenderloin is preferred for its tenderness and mild flavor. Ensure the meat is high-quality and fresh.
You can use a mix of dried basil, oregano, and thyme, or opt for herbes de Provence. Fresh herbs like rosemary or parsley also work if finely chopped.
Store leftovers in an airtight container for up to 1-2 days, but it’s best enjoyed fresh due to the raw nature of the dish.
Yes! Try using thinly sliced beets, zucchini, or portobello mushrooms marinated in olive oil, herbs, and lemon juice for a plant-based alternative.
Use a very sharp knife and slice against the grain while the meat is partially frozen for cleaner, thinner cuts.
Freezing sliced carpaccio isn’t recommended, as thawing can affect texture. Freeze the whole tenderloin before slicing instead.
Serve with arugula, shaved Parmesan, capers, or a drizzle of truffle oil. Pair with crusty bread or crostini for added crunch.
Plan for about 3-4 oz of beef per person. Multiply the seasoning and oil proportionally, but freeze the tenderloin in batches for easier slicing.
Skip the bread and serve with leafy greens, avocado slices, or a lemon-olive oil dressing for a keto-friendly option.
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