Beef Carpaccio. To make sure your carpaccio is safe to eat 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, and make the carpaccio on the same day you buy the meat. Do not save or eat any for leftovers. Trim away any fat or gristle.

I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. While beef is the classic carpaccio protein, there are many ways to get creative with other types of carpaccio dishes. Some ideas include: Seafood carpaccio with sushi-grade fish, like tuna or salmon, is often on restaurant menus. You can have Beef Carpaccio using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beef Carpaccio

It's of for the beef.
It's 200 g of x beef tenderloin.
It's 1 tbsp of crushed pink peppercorns.
It's 1 tsp of freshly ground black pepper.
It's of for the gremolata.
Prepare 1 of x handfuls of chopped parsley.
You need 2 of x cloves crushed garlic.
Prepare of zest from 1 lemon juice of half a lemon.
You need 1 tbsp of olive oil.
It's of for the green bean salad.
It's 100 g of x green beans.
Prepare 2 of x shallots.
You need 1 of x tbsp Olive oil.
You need of salt and pepper.

Sometimes seafood carpaccio will be accompanied with thin slices of jalapeño and a soy dipping sauce. Beef carpaccio is a restaurant quality appetizer that you can easily make at home and make it better. Great as a dinner party appetizer or a shared light lunch. This post will show you how to make carpaccio on top of a toasted crostini, drizzled in a creamy mustard horseradish sauce, and finished with a few zippy capers.

Beef Carpaccio instructions

Crush the pink pepper corns on a tray, add the black pepper and olive oil, then massage the rub onto the surface of the beef. Wrap tightly in cling film and reserve in the fridge..
For the gremolata: chop parsley, crush garlic and zest the lemon, combine in a bowl with half the lemon juice and olive oil, cover with cling film and keep in the fridge..
Fine dice or chop the shallots, blanch beans in rapid boiling water for just 1 minute and cool quickly in either ice water or just under a running cold tap. Drain beans well and combine with the shallots, season well with salt pepper and olive oil, cover bean salad with cling film and reserve in the fridge..
Sear the beef in a smoking hot heavy frying pan (no oil) on all sides but just 20 seconds on each side, this will add flavour and kill off any bacteria lurking on the surface. Wrap tightly in cling film and cool completely in the fridge..
Slice the beef to about 3mm (approx) lay cling film on your board then arrange 2 slices per person slightly overlapping and then cover loosely with more cling film. Gently tap away with a meat mallet/rolling pin/sauce pan or whatever you have until it has spread out to the size of a large plate. Remove the top layer and pick up the beef from under, confidently slap the beef into the centre and remove the cling film..
Season with salt and pepper then spread over the gremolata, top with bean salad.
Https://www.youtube.com/watch?v=Wc55RjgxfI0 Shave parmesan cheese to finish give the plate a tidy up and get stuck in. These screen shots are taken from my youtube video feel free to check it out..

Carpaccio (UK: / k ɑːr ˈ p æ tʃ (i) oʊ /, US: /-ˈ p ɑː tʃ-/, Italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese— is actually more precisely carne cruda all'Albese, a Piedmontese dish. The original carpaccio was invented by Venetian hotelier Giuseppe. Carpaccio of beef with a sweet and sour onion and green bean salad. William Drabble. hide story show story.