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  • Beef Carpaccio with Capers, Parsley and Truffle Oil

Beef Carpaccio with Capers, Parsley and Truffle Oil

Posted on Apr 21st, 2015
by Paul Hegeman
Categories:
  • First Course
  • Southern European Cuisine

Beef carpaccio is a perfect option to serve your guests if you want an impressive first course that will take only seconds to prepare.

What is Beef Carpaccio?

Beef carpaccio is a traditional Italian dish, and it is basically thin-sliced raw beef meat served as an appetizer. It lends itself incredibly well to modern healthy eating.

Although Carpaccio traditionally refers to a first course of thinly sliced raw beef, named in honor of the Italian renaissance painter, Vittore Carpaccio, you can now find many modern interpretations using raw seafood (see our tuna carpaccio recipe) and raw vegetables. For this dish however we are going with the original beef carpaccio.

Carpaccio is a perfect option to serve your guests if you want an impressive first course that will take only seconds to prepare on the day. You can prepare all the parts for beef Carpaccio the day before, allowing you to use the time on the day to mingle with your friends or focus on the main and dessert courses.

Beef Carpaccio with Capers, Parsley and Truffle Oil

Beef carpaccio is a perfect option to serve your guests if you want an impressive first course that will take only seconds to prepare. Beef carpaccio is a traditional Italian dish, and it is basically thin-sliced raw beef meat served as an appetizer. It lends itself incredibly well to modern healthy eating.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Course Appetizer, Entree
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 400 grams beef tenderloin ask your butcher for mid-loin as the tail will be too small and the head will be too sinewy and large
  • 1 small purple onion
  • 3-4 tablespoons capers in vinegar
  • 1/2 bunch continental parsley
  • sea salt flakes or truffle salt
  • pepper grinder

Instructions
 

Freezing the meat:

  • Lay the beef on your chopping board and if need be cut the ends until they are symmetrical and flat.
    Beef Carpaccio_step2_1
  • Take the piece of beef tenderloin and wrap it tightly in plastic wrap lengthwise.
    Beef Carpaccio_step2_2
  • Take the excess plastic on the ends and twist until the meat is tightly squeezed from all sides.
    Beef Carpaccio_step2_3
  • Push and shape the meat in the plastic until it is as cylindrical as possible with two flat ends.
    Beef Carpaccio_step2_4
  • On a small plate, stand the wrapped meat on one flat end and press another small plate on the other flat end, try to keep the meat as upright as possible.
  • Place the meat and plates in the freezer overnight.

Slicing the meat:

  • Remove it from the freezer and unwrap it.
  • Carefully slice the meat on your slicer on the thinnest setting but where you are still getting whole slices off it.
  • Arrange the slices on a large plate and press until even.
  • Wrap each plate tightly in glad wrap and refrigerate until serving.
  • If you don’t have a slicer you can ask your butcher to slice it and lay the slices out on paper in layers for you. They may ask you to freeze it or they may do it for you. If you are not time-pressed, you may also consider buying a meat slicer.

Alternative Method

  • If you don’t have a slicer or worse yet a friendship with your butcher, firstly I would highly recommend you get one, the friendship with the butcher that is. In the mean time you can use the following method, although unless you are very handy with a knife and you keep your knives very sharp your results may not be as uniform and you may become very frustrated.
  • Place the piece of tenderloin into the freezer for 2 hours. Unlike in the slicer method you only want the meat to be firm from the freezer, not frozen hard.
  • Place the beef meat on your cutting board and with a very sharp carving knife slice the beef as thinly as possible.
  • Place the slices onto the plate and press with your fingertips to even out any thick spots and make it all evenly thin.
  • Wrap each plate tightly in glad wrap and refrigerate until serving.

Serving:

  • Sprinkle some of the diced onion and parsley over the meat.
  • Arrange a few capers around the meat.
  • Drizzle a little of the caper vinegar around.
  • Drizzle a little of the truffle oil around.
  • Season liberally with salt and pepper and serve immediately.

Notes

Beef Carpaccio Recipe with Capers, Parsley and Truffle Oil
Tried this recipe?Let us know how it was!

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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