Painted Chef's Classic Beef Carpaccio

Painted Chef's Classic Beef Carpaccio

5
The Painted Chef 0

"This is a variation on the Harry's Bar 1950's invention of carpaccio."

Ingredients 15 m {{adjustedServings}} servings 827 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 84.1 g
  • 129%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
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Footnotes

  • Editor's Note:
  • If you cannot find frozen beef tenderloin carpaccio, call ahead at your butcher and they will slice it for you. Order for the day you intend to use it so the beef will be as fresh as possible. If slicing yourself, freeze the beef partially to make it easier to slice and use a long sharp knife.
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Reviews 5

  1. 8 Ratings

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gracewright90
6/17/2009

My boyfriend had his first taste of carpaccio in Rome (where we met) and has since been unable to stop himself from ordering it anytime he sees it on a menu (back here in the States). We usually eat out in New York but as we are summering in Maine there isn't anywhere around that serves it so I wanted to make it for him. However I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar.

PAMELA D. aPROpos of nothing
8/14/2009

Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.

Little Eggs
12/23/2010

i must admit i relied on my old standard vinegrette conncoction but THANK YOU, THANK YOU, THANK YOU for introducing me to beef carpaccio! i sliced the meat a little thicker and more rustic than called for and seared it (since i was serving to a group that includes a few ninnies) but i have to say that everyone LOVED it...even the ninnies! LOL! sooo much better than "cannibal sandwiches" (ground round on rye with onion and s&p) that it's not even funny!