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Chef Rob's Carpaccio of Beef Click here for Rob's Carpaccio of Beef Recipe Carpaccio is a wonderful, if not intimidating culinary masterpiece. It is simple in its elegance as it allows true beef lovers to enjoy the actual flavor of high quality beef. However, many people have no idea how to make it, or how easy it is to do at home. Carpaccio, by definition is un-cooked beef. Any of you that have health concerns about the idea should just stop here. No harm, no foul, let’s just agree to disagree and move on. Those of you who want to make this wonderful dish at home need only to follow my recipe and pictorial essay below to make fantastic carpaccio at home; not only is it a great snack, it’s a true show stopper at a dinner party of the right guests.
Much has been made over the years of the fact that I literally have my meat flown in from Manhattan, supplied by one of the largest and most acclaimed restaurant suppliers in the nation to the finest steakhouses in the country. The cost is exorbinant and worth every penny as I receive only prime grade beef, like this gorgeous 10 ounce filet mignon, freshly removed from the freezer and thawing for its’ transformation into beautiful Carpaccio
You will need a high quality, freshly sharpened knife for this task. Pick the non-serrated knife you feel most comfortable with.
The trick is to literally shave the beef into razor thin slices; this is most easily accomplished while the meat is half frozen.
This is the perfect thickness
This is not the perfect thickness…it’s too thick. Fortunately, there is a cure for such mistakes.
Using a mallet, pound the slice into the proper thinness.
Time to prepare the dressing, starting with a freshly juiced half lemon. DO NOT use pre-packaged lemon juice in a jar. That is for peasants and its flavor will ruin this dish.
Dijon, Worcestershire, Tabasco, Extra Virgin Olive oil and a good whisk complete the dressing.
Arrange the thinly sliced beef on your serving plate, being careful to not overlap any of the slices.
I like just a little green accompaniment to my carpaccio, as did the ancient Italians. While Arugala is still my favorite, any high quality artisan lettuce will add the proper texture compliment.
Arrange the plate with your dressing, shaved parmesan, and greens.
This, admittedly, is a little greener than I usually make my carpaccio. I would advise half this much under normal circumstances. Also, be careful not to overdress your dish. Remember, this is about the beef, although a great dressing adds an amazing burst of flavor.
Excellent! Perfect carpaccio produces meat that is not mushy, a light dressing that perfectly accents the flavors of the meat and cheese with just a tint of lemon and has the right balance of texture. It’s easy, simple and elegant at home. |
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