Beef carpaccio - 5 step by step home recipes

Carpaccio is a delicious cold appetizer that was born in Venice. Its peculiarity lies in the fact that it can easily excite a person's taste buds. This helps to better taste the further dishes. In addition, the snack has a beneficial effect on health. Beef restores red blood cells in human blood, and spices can improve digestion.

How to cook beef carpaccio at home?

If you consider yourself a true gourmet, you should try this Italian dish. Such a delicious cold appetizer can whet the appetite of any guest and make him wait for a hot dish to be served.

Cooking time: 3 hours.

Cooking time: 2 hours 15 minutes.

Servings - 2.

• 
  Before cooking, you must very responsibly choose the meat for the carpaccio. A fresh tenderloin is good for us. It should be soft and tender. If possible, then you should take it from a friend or a trusted butcher. Rinse the meat thoroughly and dry it with paper towels.
• 
  Peel the meat that we have chosen from the white film. From 150 grams of beef, we get two servings of carpaccio. One serving will take about 70 grams of meat. The prepared beef fillet must be tightly wrapped with cling film. We put the meat in the freezer. Thanks to this, we can easily cut it. Depending on the size of the beef fillet and its shape, the meat will freeze for 1.5 to 2 hours.
• 
  When the meat is slightly frozen, we take it out of the freezer. Cut the fillets into small and thin slices. Their thickness should be about 2 millimeters. For slicing, we take the sharpest knife. If all the knives in your kitchen are dull, it's worth taking the time to sharpen them. In this case, the slices will be very thin and almost transparent. You may have a slicer in your kitchen. Then you can use it and save your time. If you are going to cook several servings, it will be convenient to spread the resulting slices on cling film. It should be on a flat surface such as a table. Lay out the slices in several layers. Cover each layer with cling film. Then we send the slices to the freezer before serving. Do not be afraid that they will freeze too much. Slices defrost very quickly at room temperature.
• 
  Let's start preparing the dressing and ingredients for serving carpaccio. Pour 2 tablespoons of olive oil into a small but deep bowl. Squeeze 1 tablespoon of fresh lemon juice to it, add a pinch of salt (you can use sea salt) and a mixture of ground peppers. Stir everything well.
• 
  Next, we need to grind the almonds. This can be done with the help of a crush, which is available in the kitchen of almost any housewife. If not, you can use a coffee grinder. You should end up with small pieces of almonds, but not turn them into flour. Then cut the sun-dried tomatoes into thin slices and finely rub the parmesan. You can use an alternative way to decorate your Parmesan by slicing it into thin strips.
• 
  We take out meat slices from the freezer. We spread them in an even layer on a plate. We have to grease the carpaccio with the dressing. For convenience, you can use a cooking brush. With its help, we will distribute the dressing evenly on each piece, properly moisturizing them. Then the carpaccio can marinate well. To decorate the serving, sprinkle the slices with crushed almonds and slices of sun-dried tomatoes. Mix lettuce leaves in the remains of our dressing. We spread them on the meat, and then add the parmesan. Serve the dish quickly. It cannot be allowed to warm up to room temperature. The dish is ready, and you can surprise your guests with such an exquisite and delicious appetizer.

Step-by-step recipe for making beef carpaccio with arugula

If you are unsure of how to have an enjoyable evening after work, you should try this rudimentary recipe. The big plus is that it doesn't require any special culinary skills. However, such an appetizer will be an excellent accompaniment to a glass of wine or a hearty dinner.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings - 1.

Ingredients:

• Beef tenderloin - 150 gr.

Ingredients for dressing:

• Wine vinegar - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - 2 pinches.
• Freshly ground pepper - 2 pinches.
• Olive oil - 2 tablespoons

Ingredients for filing:

• Almonds to taste.
• Sun-dried tomatoes - 2 pcs.
• Lettuce leaves to taste.
• Arugula to taste.
• Parmesan - 20 gr.

Cooking process:

1. For carpaccio we choose fresh meat of the highest quality. For one serving, we need 150 grams of beef tenderloin. Before cooking, rinse the meat thoroughly and dry it with paper towels. We clean the beef from the white film. It must be absolutely clean. Then we have to wrap our meat tightly with cling film and leave it in the freezer for about an hour. After that, the beef will easily be cut into thin slices.
2. While our meat is in the freezer, we begin to prepare the dressing for the carpaccio. Pour wine vinegar into a deep bowl. Add salt, lemon juice and freshly ground pepper to it. Mix the resulting mixture thoroughly. Then we begin to gradually (preferably in several approaches) introduce olive oil, stirring the dressing with a whisk.
3. To decorate the dish, chop the almonds into small pieces. We do this with a regular knife. Almonds can be substituted with other nuts of your choice. For example, hazelnuts. Cut the sun-dried tomatoes into small and thin slices. Parmesan can be grated or sliced ​​as thinly as tomatoes.
4. We get the beef out of the freezer. We begin to cut the frozen meat into small slices. Their thickness should not be more than 2 millimeters. You can use a sharp kitchen knife or slicer. It is worth cutting the meat with gloves. As a result, the slices should be thin and translucent. If their thickness of beef is more than necessary, you can beat it off with a rolling pin, putting the meat between two strips of cling film.
5. Lubricate the carpaccio with a dressing. We use a culinary brush for this. With its help, we will conveniently and evenly distribute the dressing so that each piece of meat is well moistened and sufficiently marinated. Let's start decorating the dish. Sprinkle slices of chopped almonds and sliced ​​tomato onto the slices. Put lettuce and arugula in the center of the dish, on the meat. They must be thoroughly rinsed and dried in advance with paper towels. Pour the greens with the remaining dressing and mix slightly. We serve the dishes immediately after cooking, without letting it heat up. If you like, you can complement the carpaccio with a glass of good wine. Have a nice evening and good rest.

Delicate beef carpaccio with parmesan cheese

For those who are not ready for unexpected experiments and tasting raw meat, there is a recipe with minimal heat treatment of beef. Thanks to this, you can enjoy the taste of the dish. However, the presence of raw meat in it will not make you feel disgusted.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings - 2.

Ingredients:

• Beef tenderloin - 250 gr.

Ingredients for dressing:

• Balsamic vinegar - 2 tablespoons
• Lemon juice - 1 tablespoon
• Soy sauce - 1 tablespoon
• Ground black pepper - 2 pinches.
• Olive oil - 4 tablespoons
• Salt to taste.

Ingredients for filing:

• Almonds to taste.
• Hazelnuts to taste.
• Sun-dried tomatoes - 2 pcs.
• Parmesan - 20 gr.

Cooking process:

1. 250 grams of tender fresh beef will make two servings of the dish. We wash the meat thoroughly and dry it with paper towels. We clean the beef from the white film. The meat must be fried. Preheat a frying pan over high heat. Place the beef tenderloin and quickly fry it on all sides. It should take about 5 minutes for each side. Remove the meat from the heat and wrap it in foil. We send the beef to the freezer for 60 minutes.
2. Let's start preparing the dressing. Pour olive oil into a deep bowl. We start adding lemon juice, balsamic vinegar, soy sauce and salt to it. Mix everything well. Add pepper to the resulting mixture (you can use more than two pinches) and stir again.
3. We will use hazelnuts and almonds to decorate the carpaccio. Chop the nuts with a knife. It is necessary that the pieces are small and give the appetizer a pleasant crunch. Cut two sun-dried tomatoes into small and thin slices. Let's start with Parmesan. You can cut it into thin strips or grate it on a fine grater.
4. We take out beef from the freezer. It should be allowed to stand at room temperature for 1-2 minutes. Let's start preparing the meat. We cut the beef strictly across the fibers into very thin slices. To save your time, you can use a slicer. Flatten the slices with the flat side of the knife. If your slices aren't thin and clear enough, you can place them between the cling film and beat off with a kitchen mallet. If it doesn't end up in your kitchen, use a rolling pin.
5. Place the beef slices on a serving plate. Lubricate each piece with a dressing with a culinary brush so that everything is evenly distributed. The slices should be equally marinated and moisturized. Sprinkle the slices with black pepper. Add pieces of almonds and hazelnuts to the meat. Put sun-dried tomatoes on the extreme pieces of beef. The final ingredient is parmesan. Sprinkle slices on them and serve the dish on the table. It is perfect for a festive dinner and will not confuse guests with its main ingredient. It's time to try what we got.

Simple and delicious salad with beef carpaccio

If you want to fully reveal the taste of carpaccio and make a complete dish out of it, you should try this simple but delicious recipe. This salad is both hearty and mouth-watering. And its presentation can pleasantly surprise and please your eye.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings - 5.

Ingredients:

• Carpaccio - 150 gr.
• Cherry tomatoes - 150 gr.
• Lettuce leaves - 150 gr.
• Quail eggs - 12 pcs.
• Salt to taste.
• Freshly ground pepper to taste.
• Rosemary leaves to taste.
• Olive oil - 1 tablespoon

Ingredients for dressing:

• Vegetable oil - 50 ml.
• Lime - 1 pc.
• Dried marjoram to taste.
• Dried basil to taste.
• Salt to taste.
• Freshly ground pepper to taste.

Cooking process:

1. We start preparing the salad by preparing the beef carpaccio. Meat must be chosen responsibly. It should be very fresh and tender. Rinse and dry the beef with paper towels. We make small and shallow cuts on the surface of the meat. Combine olive oil, salt, freshly ground pepper and rosemary leaves. Rub a piece of beef with the resulting mixture. Then let the meat stand a little and marinate. Heat a frying pan over low heat, grease it with olive oil. Fry the beef on each side for 4-5 minutes.The inside of the meat should be pink and resemble a medium rare steak. When the tenderloin is ready, we transfer it to a wooden board and let it lie down for a while so that the beef is fully cooked. Now let's start cutting the meat. The slices should be very thin and almost transparent. You can cut the beef with a regular kitchen knife, but it is better to use a special fillet knife. If the slices are not very thin, put them between the cling film and beat them with a hammer.
2. Moving on to the dressing for our salad. For her, we mix salt, freshly ground pepper, dried marjoram, dried basil. Gradually add vegetable oil to them and mix everything well. Squeeze the lime into the resulting mixture and stir the dressing again.
3. Preparing the remaining salad ingredients. Wash the cherry tomatoes and lettuce thoroughly. Cut the tomatoes in half and pour into a deep bowl. Tear lettuce leaves into small pieces and send them to our tomatoes.
4. Quail eggs must be boiled. We put the pot of water on a small fire and wait for it to boil. Cook the eggs for five minutes. Then we clean them from the shell and cut them in half. We poison eggs in a bowl with tomatoes and salad.
5. We send beef slices to the rest of the salad ingredients. Add a dressing made from vegetable oil and spices. Mix all the ingredients well, and the carpaccio salad is ready. You can serve it on a serving bowl, garnish with the remaining halves of cherry tomatoes and quail eggs. Such a delicious salad will be a great option for a family dinner. Bon Appetit!

Incredibly delicious beef carpaccio with truffle oil

If you consider carpaccio a difficult dish that takes a lot of time and effort, then this recipe will change your mind. This dish will become a real gem of your table. Just a few ingredients, healthy spices - and an unusual snack is ready.

Cooking time: 1 hour 40 minutes.

Cooking time: 40 minutes.

Servings - 1.

Ingredients:

• Beef tenderloin - 160 gr.
• Olive oil - 20 ml.
• Thyme to taste.
• Porcini mushrooms - 60 gr.
• Arugula - 10 gr.
• Green basil to taste.
• Sea salt to taste.
• Pepper to taste.
• Sun-dried tomatoes - 2 pcs.

Ingredients for dressing:

• Truffle oil - 10 ml.
• Olive oil - 20 ml.
• Lemon - 1 pc.
• Chili pepper - 10 gr.

Cooking process:

1. We begin to prepare the beef tenderloin. Thoroughly wash the tender meat and dry it with paper towels. We make cuts on the top of the meat. In a small container, mix the olive oil, salt and pepper. Thoroughly coat our beef with the resulting mixture and let it marinate a little. Heat a small frying pan over medium heat, add olive oil. Fry each side of the beef tenderloin for 5 minutes. The inside of the meat should remain practically moist. Now the beef needs to be given time to cool down and brew. After that, you can start slicing. Cut the meat across the fibers. The slices should be very thin and translucent. To achieve this, you can flatten the slices with the flat side of your knife, or beat them off with a kitchen hammer.
2. For the dressing, we need to finely chop the chili pepper. In a small bowl, combine olive oil, truffle oil and chili. Mix everything well and add lemon juice.
3. Cut porcini mushrooms into small slices. Preheat a skillet over medium heat. Add olive oil and fry the mushrooms for 10-15 minutes, seasoning them with salt and pepper.
4. Rinse arugula and basil under warm water. Use paper towels to dry the herbs and set them aside.
5. We begin to design our carpaccio. Lay out the slices in one layer on a small dish. Season them with salt and pepper on top. Using a cooking brush, brush the slices evenly with the dressing. Add pieces of fried porcini mushrooms and chopped sun-dried tomatoes. Lay out arugula and basil on top, pour over them with the rest of the dressing. The appetizer is ready.This exquisite dish can be a decoration both for a festive table and for an ordinary dinner. Now you can fully enjoy its taste.