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CARPACCIO OF BEEF

An Italian invention of centuries ago, classic Carpaccio is thinly sliced beef served raw with a light dressing. Over the years, some chefs have gotten too creative and added Aoili’s and tomatoes and the like, turning the dish into a salad with raw meat. As always, I love the classics and this is my take on it.

If you are worried about consuming raw beef, there is a method in which you sear the meat for two minutes per side, refreeze and then begin my steps. It is far from ideal, but it will assuage your concerns.

Quality and cut of beef is essential; keep in mind this dish is all about the meat! Try to find and use prime grade tenderloin; easier to access is prime filet. Click here to see Rob's Photos of him preparing this dish

6-12 ounce Filet Mignon, frozen

½ cup High quality extra virgin Olive oil
Juice of ½ medium lemon
1 teaspoon Dijon mustard
1 ½ teaspoons Tabasco sauce
1 ½ teaspoon Worcestershire

Arugala or spring salad (optional)
Capers (optional)

Shaved Parmesan Cheese

Serves 2

1. While the beef is still frozen, yet slightly thawed, it must be sliced. I have found that freezing a fresh steak for 2 hours will get the right consistency, or removing a frozen piece of meat to room temperature for 90 minutes. 

2. To safely prepare carpaccio, the meat must be slightly frozen to allow you to slide a very sharp knife along the edges of the meat to slice razor thin, just below ¼ inch, slices.

3. If you are unable or not confident enough to slice thin enough slices; here’s a trick. Still slice individual slices as thinly as possible; then, using a mallet, pound each slice thin enough to be served as Carpaccio.

4. Once the meat is sliced, arrange on plates and place plates in refrigerator until ready to serve

5. Prepare the dressing; In a bowl, whisk together the lemon juice, Worcestershire, Tabasco, mustard and olive oil.

6. Remove the plates of beef.

7. Apply a layer of the dressing to meat and swirl plate to allow dressing to adhere to as much meat as possible.

8. Generously apply shaved parmesan and freshly ground salt and pepper.

9. If you are using some lettuce garnish and/or capers, add them now.

10. Finish with appropriate amount of dressing to your tastes.

Click here to see Rob's Photos of him preparing this dish