Meat carpaccio is a traditional cold snack in Italy, in which the finest pieces of beef tenderloin are served raw, seasoned with lemon juice and olive oil.
Despite the categorically negative attitude of our compatriots to raw meat, we hasten to inform - fresh beef tenderloin is in raw form it is possible and even necessary! Therefore we are in a hurry to share carpaccio recipes with you, which are available for cooking at home.
How to make classic beef carpaccio?
Classic carpaccio of beef is a great start to any meal, because a light and delicate snack literally melts in your mouth, and crispy arugula and petals of grated "Parmesan" only complement the taste of fresh meat.
Ingredients:
- beef fillet - 250 g;
- olive oil - 2 tbsp. spoons;
- cheese "Parmesan" - 40 g;
- arugula - 1 bunch;
- lemon - 1 piece;
- a large sea salt, pepper - to taste.
Preparation
Before cooking carpaccio of beef, fresh cuttings are washed, dried and cleaned of fat. Pure meat wrapped in a food film and sent to the freezer for 30 minutes (freezing meat provides ease with fine slicing, which is mandatory when preparing carpaccio).
Then the beef is cut as thinly as possible and laid out between the sheets of food film, pre-poured with olive oil. Carefully beat off the meat to a semi-transparency and lay out on a flat serving dish. In the carpaccio center we put a handful of arugula, sprinkle the dish with large salt and pepper, grated "Parmesan", pour lemon juice and olive oil.
Carpaccio of beef - recipe
If you have never tried carpaccio, then this recipe is for you, because in it at first, the unusual taste of raw meat is smoothed out with a light roast.
Ingredients:- beef - 500 g;
- fresh thyme - 2 sprigs;
- Parmesan cheese - 100 g;
- a peanut - a handful;
- salt, pepper - to taste;
- Balsamic vinegar - 2 tbsp. spoons;
- olive oil.
Preparation
On the cutting board we pour a good pinch of salt, pepper and chopped thyme. The beef fillet greased with olive oil is rolled in a mixture of spices and immediately put on a hot pan. Fry the meat for 1 minute in such a way that it grasped from all sides, and then immediately put it on a cutting board and cut into thin slices.
We put pieces of beef on a serving dish, sprinkle with grated "Parmesan" and ground peanuts, and before serving, pour olive oil and balsamic vinegar.
Meat carpaccio with mint dressing
Ingredients:
- beef tenderloin - 200 g;
- chili pepper - 1 pc .;
- garlic - 1 clove;
- mint - 3 branches;
- lime juice - 80 ml;
- soy sauce - 30 ml;
- honey - 80 ml;
- arugula - 1 bunch;
- goat cheese - 100 g.
Preparation
Pre-frozen beef tenderloin is cut into thin slices and laid out on a serving dish. In a small bowl, mix finely chopped chili (without seeds), crushed garlic, chopped mint, lime juice, soy sauce and honey. Pour bits of beef with the dressing. We decorate the dish with a handful of fresh arugula and pieces of goat cheese.
The recipe for carpaccio
Ingredients:
- beef tenderloin - 500 g;
- Dijon mustard - 2 tbsp. spoons;
- Balsamic vinegar - 1 tbsp. a spoon;
- olive oil - 2 tbsp. spoons;
- salt, pepper - to taste;
- parsley - 5 branches;
- Parmesan cheese - 60 g;
- cress-salad - 30 g.
Preparation
Beef tenderloin is slightly frozen and cut into thin slices. In a small bowl, make homemade mayonnaise, thoroughly beaten Dijon mustard, olive oil and balsamic vinegar with salt and pepper. We complement the mayonnaise with chopped parsley and pour the pieces of carpaccio laid out on the serving dish. We decorate the ready-made dish with Parmesan and cress-salad. Bon Appetit!