Beef Carpaccio
Make beef carpaccio – follow our detailed recipe – and you're sure to succeed! The origins of this dish trace back to Venice. In 1931, near Piazza San Marco, a poor but very kind man named Giuseppe Cipriani opened a bar called Harry's.
- Beef tenderloin
- Natural yogurt 2%
- Worcestershire sauce
- Lemon juice
- Tabasco sauce
- Salt
- Ground white pepper
- Clean the tenderloin from fat, films and veins.
- Shape it into a perfect cylinder, wrap it in cling film and place it in the freezer for 1.5 hours. Then, using a very sharp knife, cut the meat into thin slices.
- Place the meat slices on cutting boards or plates, sprinkle lightly with salt and return to the freezer for another 20 minutes.
- Mix yogurt, Worcestershire sauce, Tabasco sauce, lemon juice, salt, and white pepper. Arrange the meat on a large platter and pour the sauce over it.
Roast beef and beef roulade, French beef medallions and veal steaks, tender escalopes, and mouth-watering zrazy are all perfect for the New Year's menu. And don't be afraid to offend the bull: the Year of the Ox...
Tuna carpaccio is a delicious light appetizer that even the most discerning gourmets will appreciate. It's incredibly easy to prepare, and the ingredients can be counted on the fingers of one hand (see the recipe below). That's why the quality of the main ingredient—the tuna—is so important. For carpaccio, it's best to choose chilled rather than frozen tuna. The color should be uniform, deep red, and the flesh firm and elastic: if you press on it, the indentation will quickly smooth out. Found this tuna at the store? Buy it, bring it home, and make carpaccio right away using our recipe!
Making beef carpaccio at home is the right approach. But only if you trust the butcher's integrity and the quality of their product. The tenderloin should be prime and, as they say, "prime freshness" in the best sense of the word. The piece should be taken from the center of the tenderloin, so it's even along its entire length and easy to slice. And yes, it's time to break the news to those who've heard the word "carpaccio" but formed a misconception about its meaning—all because of the slices of dry-cured chicken breast bearing that name. The truth is, carpaccio is raw meat. The original version is thin slices of beef tenderloin seasoned with olive oil, lemon juice, aromatic pepper, and, oh, a few other little things. Beef tenderloin carpaccio is divine. It's doubly so with white bread like ciabatta and red wine. So, if anyone wants to ask, "Can I lightly sear these pieces?" we'll tell you: no, you can't. But there's a compromise for those who doubt it. Before all the steps described in our recipe, you can lightly sear the entire tenderloin on all sides in a dry frying pan—just to kill any potential pests on the outside, for about 3 minutes. Then follow the recipe.
