BEEF CARPACCIO
Steps:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
PAN SEARED BEEF CARPACCIO WITH POTATO CHIPS, FRIED CAPERS AND LEMON AIOLI
Try Chuck Hughes' irresistible Beef Carpaccio with crispy potato chips, fried capers and a creamy lemon aioli.
Provided by Chuck Hughes
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side.
- Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice.
- For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.)
- For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.)
- Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside.
- Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve.
- Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain.
- Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can.
- Mix the baby spinach with the olive oil. Season with salt and pepper.
- To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives.
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
- Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 826.6 calories, Carbohydrate 7.4 g, Cholesterol 133.3 mg, Fat 84.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 16.6 g, Sodium 387.5 mg, Sugar 1.8 g
BEEF CARPACCIO
This dish is from the 1950s in Harry's Bar, Venice, Italy and was named after the Italian painter Vittore Carpaccio, who was known for the reds and whites in his work. It was created on behalf of an aristocratic customer whose doctor had forbidden her to eat cooked meat. It has now become a favourite dish across the world. Cooking time is marinating time.
Provided by Member 610488
Categories Easy
Time P5DT20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The beef should be totally cleaned of fat and sinew to leave you with between 1 1/2 - 1 3/4 lb of topside meat. Mix all the ingredients for the marinade, keeping a few leaves of basil for finish. Roll the beef in the marinade and leave to steep in the fridge for 4-5 days to achieve maximum flavor. The beef should be turned every day.
- After the marinating process, remove the meat to a baking sheet. The meat can now be frozen wrapped in plastic wrap and used later or even sliced from frozen. It can also be kept in the fridge wrapped in plastic wrap and sliced thinly with a sharp knife as you want it. The marinade should be sieved and used as the dressing. Chill until ready to plate.
- To serve the carpaccio, slice very thinly and place the slices on to a chilled plate, covering the whole surface. The remaining basil leaves can be chopped and added to the vinaigrette. Drizzle vinaigrette over the meat. Grind fresh black pepper on to the meat. The Parmesan can be sliced into shavings and laid on top or grated and served separately.
Nutrition Facts : Calories 2908.4, Fat 300, SaturatedFat 88, Cholesterol 237.2, Sodium 3499.6, Carbohydrate 14.5, Fiber 0.3, Sugar 8.1, Protein 26.9
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Antipasto
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
- Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 826.6 calories, Carbohydrate 7.4 g, Cholesterol 133.3 mg, Fat 84.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 16.6 g, Sodium 387.5 mg, Sugar 1.8 g
More about "painted chefs classic beef carpaccio recipes"
BEEF CARPACCIO RECIPE WITH CAPERS, PARSLEY ... - CHEF'S PENCIL
From chefspencil.com
BEEF CARPACCIO - SKINNYTASTE
From skinnytaste.com
BEEF CARPACCIO RECIPE FROM GOOD EATS - ALTON BROWN
From altonbrown.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO
From crecipe.com
BEEF CARPACCIO SAUCE - THERESCIPES.INFO
From therecipes.info
WHAT IS CARPACCIO AND HOW IS IT SERVED? - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE A CARPACCIO OF BEEF - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF CARPACCIO - ETALK
From more.ctv.ca
PAINTED CHEF’S CLASSIC BEEF CARPACCIO – DRSTARVE
From drstarve.com
10 BEST FISH CARPACCIO RECIPES - YUMMLY
From yummly.com
SEARED PEPPER BEEF CARPACCIO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
MEAT AND POULTRY -- PAINTED CHEF'S CLASSIC BEEF CARPACCIO
From chinesemenu.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO - PLAIN.RECIPES
From plain.recipes
ROAST BEEF CARPACCIO RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
BEEF CARPACCIO: THE ORIGINAL RECIPE - MEMORIE DI ANGELINA
From memoriediangelina.com
ASIAN-STYLE BEEF CARPACCIO - RICARDO
From ricardocuisine.com
10 BEST SEAFOOD CARPACCIO RECIPES - YUMMLY
From yummly.com
BEEF CARPACCIO | RICARDO
From ricardocuisine.com
HOW TO MAKE A CARPACCIO OF BEEF - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO - YUM TASTE
From yumtaste.com
PAINTED CHEFS TIMELESS BEEF CARPACCIO | BERTIEANDBEAN.COM
From bertieandbean.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO | RECIPES | THE ...
From thehalalworld.com
BEEF CARPACCIO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FOODGEEKS.COM
HOW MANY CARBS ARE IN PAINTED CHEF'S CLASSIC BEEF CARPACCIO
From slimkicker.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO RECIPE
From crecipe.com
FROM VENICE WITH LOVE - MEAT THE BUTCHERS
From meatthebutchers.com
BEEF CARPACCIO WITH ARUGULA AND BALSAMIC ... - FOOD CULTURE
From ateriet.com
HONEST RECIPES, LIKE THIS BEEF CARPACCIO, WILL NEVER GO ...
From nytimes.com
BEEF CARPACCIO - RECIPE WITH IMAGES - MEILLEUR DU CHEF
From meilleurduchef.com
BEEF CARPACCIO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CLASSIC CARPACCIO - DISCOVERY COOKING
From discoverycooking.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO | BEEF CARPACCIO ...
From pinterest.com
ITALIAN BEEF CARPACCIO WITH DIJON BALSAMIC VINAIGRETTE ...
From thepetitecook.com
BONUS: CHEF SHARONE'S BEEF CARPACCIO RECIPE | KOCKTAILS ...
From youtube.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO | RECIPE | BEEF ...
From pinterest.com
CLASSIC BEEF CARPACCIO - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
FILET OF BEEF CARPACCIO WITH CAPERS, OLIVE OIL AND PUB ...
From notentirelyaverage.com
BEEF CARPACCIO RECIPE MARIO BATALI BEST RECIPES
From recipesforweb.com
PAINTED CHEF'S CLASSIC BEEF CARPACCIO | RECIPE | BEEF ...
From pinterest.co.uk
You'll also love