{"id":7107,"date":"2025-04-30T06:44:34","date_gmt":"2025-04-29T20:44:34","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7107"},"modified":"2025-04-30T08:35:52","modified_gmt":"2025-04-29T22:35:52","slug":"classic-beef-carpaccio","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/meat-appetizers\/classic-beef-carpaccio\/","title":{"rendered":"Classic Beef Carpaccio"},"content":{"rendered":"\n

A Classic Beef Carpaccio is a simple preparation of raw beef that is thinly sliced and dressed with a few ingredients to add flavor and texture to the dish. It\u2019s famously known as a popular appetizer that is great for sharing along with a few other dishes. The richness of the thinly sliced Beef is paired with freshly squeezed Lemon Juice and Olive Oil, adding a nice contrast of acid and fat. It can be topped with various toppings, with the traditional toppings typically being Arugula and Balsamic Vinegar. It\u2019s a wonderful dish to kick off a meal and to showcase the amazing flavor of raw beef

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The key to a great Carpaccio is good quality Beef<\/h2>\n\n\n\n

All cooking benefits from good quality ingredients, but it is especially important when the protein you are using is prepared raw. In the case of a Classic Beef Carpaccio, the cut of Beef to use is Tenderloin \/ Filet. It\u2019s the most tender cut of Beef, so it will be the most enjoyable to eat raw

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Unlike other popular cuts of beef like Ribeye and NY Strip, good quality tenderloin isn\u2019t identified by how much marbling it has (the thin \u2018vein\u2019 like fatty strands that run through Beef). In fact, you want to get a cut of Tenderloin that doesn\u2019t have any fat on it at all. Any fat on the Beef should be trimmed before it\u2019s sliced

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Good quality Tenderloin is a lot more challenging to find in my opinion, because you\u2019re not looking for distinctive marks. My best piece of advice is to do some research and locate a local butcher who is known for their quality sourcing of produce. Have a conversation with them about your plans to make Carpaccio and they\u2019ll steer you in the right direction on the best cut to buy

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The cornerstone to a great Classic Beef Carpaccio is getting your hands on the best quality Beef Tenderloin you can find<\/figcaption><\/figure>\n<\/div>\n\n\n

You won\u2019t need a whole lot of Beef to make Carpaccio<\/h2>\n\n\n\n

Because the Beef is so thinly sliced, and eating raw Beef can be quite a rich and filling experience, you don\u2019t need a lot of Tenderloin in this recipe. A typical 4 oz. cut of Filet \/ Tenderloin will be more than enough to make 2 large plates of our Classic Beef Carpaccio

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I would suggest that 1 plate of this dish is enough for 2 people to share, mainly because of how rich the eating experience is, and that it\u2019s typically served as a starter and not the main course. So, 1 stand size 4 \u2013 5 oz. cut of Beef will be enough for 2 people

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How to prepare the Beef to serve raw<\/h2>\n\n\n\n

Beef Tenderloin is, like its namesake, super-tender. This is great when ti comes to eating but presents more of a challenge when it comes to slicing. Cutting into raw, room temperature Beef Tenderloin is challenging, and you\u2019ll likely end up with squashed pieces of meat that won\u2019t present well on the plate

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To best prepare the Beef, wrap it rightly in some cling film so that is hold its shape, and then freeze it. Once it\u2019s frozen, I like to leave it out at room temperature for about 20 minutes before slicing. Cutting frozen Tenderloin makes for much easier work, and you\u2019ll be able to keep the shape of the Beef intact

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Always use a sharp, heavy knife when cutting frozen Beef. There is going to be a little bit of resistance, so make sure your knife is freshly sharpened and that you\u2019re cutting on a sturdy, flat surface. Cut thin slices (they don\u2019t have to be wafer thin), as the Beef will be flattened out at the next stage of the dishes preparation

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This delicious Beef is thinly sliced and then flattened out until it’s wafer thin<\/figcaption><\/figure>\n<\/div>\n\n\n

Once sliced, it\u2019s time to flatten out the Beef to make those thin, Carpaccio slices<\/h2>\n\n\n\n

The hallmark characteristics of a Classic Beef Carpaccio is super thin slices of quality Beef. To get the Beef super thin requires it to be pounded out. This is an easy step, and so much fun! Place your slices of Beef on a large piece of cling film that\u2019s laid out on a flat surface (like your kitchen bench). Allow enough space between each of the pieces, as they\u2019ll expand when they\u2019re flattened)

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Lay another piece of cling film over the top so that they are sealed on both sides. This step is to protect the Beef from getting damaged when pounded, and avoids any dirt to get onto them from whatever you\u2019re pounding them out with

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The device to pound or flatten out the Beef is totally up to you. All you need is a somewhat heavy, flat bottomed utensil. I used a standard Saucepan which I find works great because it\u2019s got a heavy base and is large enough to cover the entire piece of Beef

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I recommend avoid using the classic rolling pin if you can. You want to hit the Beef evenly with every strike, and a rolling pin doesn\u2019t have the appropriate surface area to get an evenly flattened piece of Beef. Just lightly pound the Beef out until it\u2019s flat. You\u2019ll know if you\u2019ve gone too far as the Beef will begin to tear, so avoid doing that

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Lay your thin slices of Beef on a plate and then it’s time to have fun with some garnishes<\/figcaption><\/figure>\n<\/div>\n\n\n

Plating and dressing the Classic Beef Carpaccio<\/h2>\n\n\n\n

Once you\u2019ve pounded out the Beef into beautiful, thin strands then it\u2019s ready to serve! Carefully peel away the cling film and transfer the Beef straight onto a plate for serving. Try to avoid overlapping it if you can, and use the space on the plate to completely fill it up with the slices of Beef

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To finish the dish, it will require some dressing and seasoning. The classic finish to a Carpaccio is a generous squeeze of Lemon Juice, a drizzle of Olive Oil, and Salt. About half a Lemon will be enough juice for 1 plate of Carpaccio, and about \u00bd tsp. of Olive should do the trick

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I recommend using Flaky Sea Salt to season the dish. The large flakes will dissolve beautifully into the sliced Beef and add a nice, subtle crunchy texture to the dish. Once you\u2019ve added these three key elements you can get creative with additional seasoning

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You can have fun testing different flavor combinations with this Classic Beef Carpaccio. Try it with Parmesan Cheese, Arugula, and Capers for a flavorful bite!<\/figcaption><\/figure>\n\n\n\n

We tried a few different combinations when preparing our dish, including Arugula, Parmesan Cheese, Balsamic Glaze, Capers, and Horseradish Cream. They all worked to a certain extent, but just remember when every additional element you add to the dish, the more it will take away from the pure flavor of Beef

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I personally found that the Parmesan Cheese and Balsamic Glaze tasted so good. Just use it sparingly as both ingredients have strong flavors. A few drops of Balsamic and a couple of slices of Parmesan Cheese will be perfect to finish your delicious homemade Beef Carpaccio!

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