Making Beef Carpaccio at Home (Raw Italian-style Beef)

Beef Carpaccio is life and it’s a dish so rebellious, it spits on your meat thermometer and chucks it out the window. Welcome to the thrilling, roller-coaster ride of Beef Carpaccio, a delectable Italian dish that’s so raw, it could star in an HBO late-night special. You might've heard tales in your doe-eyed youth about always cooking your meat to a safe temperature, but that's child's play! The Carpaccio walks that talk, then slaps it silly and sends it home crying to mamma.

Don't be mistaken, this Italian beauty isn't your weekday casserole or another humdrum bowl of soup. Nah, Beef Carpaccio is the Quentin Tarantino of the culinary world. Imagine the smoothest velvet of raw beef, its crimson elegance putting the world’s best sunsets to shame. Our protagonist is fresh and high-grade, keeping the villainous food poisoning at bay while tickling your taste buds.

Picture the scene: a lazy summer afternoon, a rugged crusty loaf of bread, and a chilled glass of red vino. Then enters Beef Carpaccio, the fearless hero we didn't know we needed. Now, the plot twist – the toppings. Go classic or unleash your inner Picasso with a smorgasbord of flavors and colors. But remember, this isn't a Transformers movie – overstuffing the plot will leave your audience (and your mouth) confused. Find your balance. That's a wrap! Keep it spicy, and until next time, keep cooking with fire! 🤘🏼Adam

Yield: 1 plate

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Beef Carpaccio (Raw Italian Beef Dish)

Cook time: 2.5 HourTotal time: 2.5 Hour

Ingredients

• 6-8 ounces Filet of Beef Tenderloin, sliced thin
• 2 Tbsp Olive oil, divided
• 1 Lemon, cut in wedges
• 3-4 Asparagus spears, cut into ribbons
• 5 Snap Peas, thinly sliced
• 1 Tbsp Capers
• Parmigiano-Reggiano, ribbons for garnish
• Crunchy Salt, to taste

Instructions

1. Let the beef chill in the freezer for about two hours to make slicing easier. Filet mignon is a recommended cut, but not essential.
2. Using a sharp knife, cut the beef into thin slices, about an eighth of an inch per piece. Aim to keep things thin but hefty.
3. Next, flatten and tenderize the meat using the palm of your hand, gently bouncing while pushing the meat outwards. Be careful not to smash or destroy the meat.
4. Once prepped, place the beef slices on your serving plate creating a nice thin layer. This layer serves both aesthetically and functionally by providing a flat landing surface for the toppings.
5. You can then prep your toppings. The classic dressing includes lemon juice, olive oil, salt, pepper, a hard cheese like Parmigiano-Reggiano, and arugula. However, feel free to mix things up and add vegetables or other ingredients.
6. When you're ready to serve, distribute your toppings evenly on the plate. Remember to balance between the beef and the toppings - you don't want the dish to be overwhelmed by either.
7. Lastly, season the dish with a bit more salt, pepper, and olive oil, and squeeze on a bit of lemon juice to awaken all the flavors.
8. Serve your beef carpaccio with a nice loaf of crunchy bread, lemon wedges and many, many bottles of solid wine.

Adam's Notes

• Firm up the beef in the freezer for 20 minutes to make slicing thinly easier.