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Painted Chef's Classic Beef Carpaccio

Painted Chef's Classic Beef Carpaccio

  • Prep

    15 m
  • Ready In

    15 m
The Painted Chef

The Painted Chef

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

gracewright90
15

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

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
6

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!

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