Beef Carpaccio

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by: Chef Ria






Every Italian restaurant has come up with its own version of beef carpaccio often with their own mayonnaise, perhaps with some fresh black truffle grated over it. Or dress some arugula in a little olive oil and lemon juice and serve it with the carpaccio, with Parmesan shavings ever the top. At either time cook some finely diced broccoli stalks and florets until they are soft (i.e., slightly overcooked), then blend them to a puree in a food processor and season. Then season the carpaccio, brush with lemon and oil and serve with the broccoli puree drizzled on top. Remember, you are showing off row beef, so it must be the best quality.




ingredients

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serves: 4

10 1/2 ounces beef filet

2 tablespoons mayonnaise

2 tablespoons salted capers (rinsed and drained) (optional)

salt and pepper

Nutrition Facts
Beef Carpaccio

Servings Per Recipe: 4

Amount per Serving

Calories: 155

  • Total Fat: 9.6 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 46.1 mg
  • Sodium: 213 mg
  • Total Carbs: 0.2 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0 g
  • Protein: 16 g
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preparation

1.  Trim the fat from the filet and chill the beef in the fridge to firm it up and make it easier to cut into thin slices. Place three or four slices at a time (side by side) on a sheet of plastic wrap, cover with another sheet of plastic wrap, then pound with a meat hammer or rolling pin until the meat is paper—thin. Season the carpaccio and serve drizzled with mayonnaise then sprinkle with capers.

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