Beef carpaccio - recipes step by step with photos. How to cook beef carpaccio at home. Beef carpaccio: a recipe for a classic Italian appetizer Meat for beef carpaccio

The world famous dish of carpaccio was invented by Giuseppe Cipriani, owner of the popular Harry's Bar. This Italian masterpiece features thinly sliced ​​raw meat seasoned with lemon juice, vinegar and olive oil, which is served as a cold appetizer. Over time, cooks began to call any thinly sliced ​​piece of product carpaccio.

The classic version of this dish is prepared from beef fillet, chopped into thin slices using a special device or a very sharp knife. Sometimes a piece of meat is placed in the freezer before cutting.

Every fashionable restaurant has a chef who knows how to cook this rather popular dish. One of the main rules of successful carpaccio is a correctly selected piece of meat without streaks or films. A symmetrical cut is ideal.

Classic recipe

The Italian dish carpaccio very much reminds us all of the well-known stroganina. The only difference is a large number of all kinds of spices and adding cheese. It must be remembered that this dish is not recommended for children.

• Beef tenderloin – 450 g;
• Lemon – 1 pc.;
• Parmesan – 100 g;
• Olive oil – 2 tbsp. l.;
• Sesame seeds – 2 tsp;
• Arugula – 100 g;
• Spices for meat, salt - to taste.

Cooking time: one and a half hours.

Calorie content: 126 Kcal/100 g.

Rinse fresh beef tenderloin under running cold water and pat dry with a kitchen towel. Rub generously with prepared spices and salt. Wrap in cling film and place in the freezer for forty minutes.

We chop the cheese into thin slices, and it is better to do this with a moistened sharp knife. Dip the arugula in cool water, let it sit for five minutes and lay it out on napkins to dry.

We remove the frozen tenderloin, immediately cut it into thin layers with a slicer, sprinkle with lemon juice, oil and put it back in the refrigerator for half an hour, wrapped in film.

We take a square flat dish, beautifully distribute the slices of meat, put arugula and cheese in a mound in the center, crush it randomly with sesame seeds. We place the finished dish on the buffet table.

Homemade smoked beef carpaccio

The thinner the slices, the better quality your beef carpaccio will be. Ideally they should be translucent. If you are preparing this dish for the first time, try using smoked beef as a starting product. It's quite easy to work with.

• A piece of smoked beef – 550 g;
• Homemade mustard – 1.5 tbsp. l;
• Lemon – 1 pc.;
• Olive oil – 2 tsp;
• Parmesan – 100 g;
• Natural honey – 2 tsp.

Cooking time: two hours.

Calorie content: 133.5 Kcal/100 g.

We choose a beautiful chilled piece of young beef, cut off the film, wash it in cold water and place it on a towel to dry. We immerse the tenderloin in the smokehouse and keep it there at a temperature of 30 ° C until fully cooked.

Remove the meat, wrap it tightly in foil and place it in the freezer for at least forty minutes. The better it freezes, the easier the cutting process will be.

In a deep bowl, mix light mustard (it’s better to make it yourself), olive oil, natural liquid honey and a tablespoon of freshly squeezed lemon juice.

Mix the sauce thoroughly until homogeneous.

Grate the cheese. We chop the frozen meat into beautiful thin slices, distribute it on a presentation plate, crush it with Parmesan, and place a bowl of sauce in the center.

Grilled vegetables and mushrooms make a pleasant combination with this dish.

How to cook roast beef carpaccio

• Tenderloin – 400 g;
• Cheese – 150 g;
• Green salad – 50 g;
• Olive oil – 1 tsp;
• Lemon juice – 2 tbsp. l.;
• Butter – 100 g.

Preparation: ten hours.

Calorie content: 118 Kcal/100 g.

We buy beef tenderloin at a specialized grocery store. At home we cut off the veins, giving the meat a beautiful oblong shape. Melt the butter in a grill pan, add a piece and fry on both sides for two to three minutes.

This is done so that the meat is better saturated with the marinade and, when slicing, has a beautiful edging around the edge, and also to be on the safe side - it is still raw.

Place the tenderloin in a food bag, remove as much air as possible and place in the freezer overnight.

In the morning we grate the cheese. Wash the lettuce leaves and place them on a kitchen towel to dry. We unwind the meat and shred thin slices with a slicer, sprinkle with oil and citrus juice, wrap in cling film and put in the refrigerator again for twenty minutes.

We distribute the marinated meat on a dish, crush it with cheese, and randomly throw torn lettuce leaves into the middle. Beef carpaccio is ready to delight any gourmet!

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1. To prepare the marinade, you can use lime, pomegranate or orange juices. All this will add piquancy to the taste.
2. If you don't have parmesan, you can replace it with any hard cheese.
3. Crushed is suitable for decorating a dish. nutmeg, olives or pitted olives.
4. A bunch of fresh basil placed in the center will also come in handy, in case you don’t have arugula or green salad.
5. When frying meat, you can rub it with parsley; this will not only brighten the taste of beef, but also give it an unusual color.
6. If you do not have a special slicer, cut the meat with a well-positioned kitchen knife.
7. If the slices are too thick, place them between two layers of parchment paper and roll them out with a regular rolling pin.

That's it, now you know all the intricacies of making beef carpaccio at home. All that remains is to purchase products and put your knowledge into practice!

Italian carpaccio is very similar to stroganina - it is also raw meat, cut into thin slices. But the Italians - and it was from this country that the appetizer began its triumphal march across the planet - serve it in a very intricate way. Here, slices of meat are complemented with cheese, numerous seasonings, vinegar and oil - everything is generous and aromatic in Italian style.

IN classic recipe they use beef - it was from this that the first carpaccio was prepared. It came from under the knife of the legendary restaurateur Giuseppe Cipriani. To make carpaccio perfect, it is important to choose the right meat. A properly shaped piece of tenderloin is suitable for this dish. The fewer films there are in the meat, the better.
The basis of classic carpaccio is thinly sliced ​​beef. In the classic recipe, carpaccio is prepared exclusively from raw meat, both chefs and cooking enthusiasts fantasize about this topic. So another option appeared - with light roasting. Thanks to heat treatment, the meat acquires a nice golden brown crust and a characteristic aroma.

Roasted tenderloin holds its shape better, making it easier to cut. Choose a piece of beef that can be cut across the grain. This will improve the result, because the main secret of Cipriani’s masterpiece lies in the minimal thickness and translucency of the slices.

Heat a small amount of olive oil in a frying pan. Remove films from meat and fry for 1 minute on each side. Remove the beef from the pan and leave at room temperature until completely cooled. Wrap in cling film and place in the freezer for 45 minutes.

Crumble or cut Parmesan into thin slices. For the dressing, peel the onion and cut into small cubes. Combine the onion with the other dressing ingredients and mix thoroughly. Remove the meat from the freezer. Using a very sharp knife, cut it into thin, transparent slices.

Place the meat on a sheet of baking paper, cover with a second one and lightly pound or “roll” with a rolling pin. This will make it even softer. Wash the salad and dry it. Place the meat on a plate, add salt and pepper to taste. Sprinkle with Parmesan and drizzle with dressing. Top with lettuce and capers.

Cold appetizer carpaccio – a traditional dish Italy, which is prepared from fish or meat. In 1950, Venetian Giuseppe Cipriani came up with a recipe and prepared carpaccio for the countess, who could not eat cooked meat due to her health.

The exquisite taste of the dish attracts gourmets. It is prepared from fresh beef tenderloin, which is cut into thin slices.

Carpaccio is served in restaurants with sauces.

There are more than 20 recipes for carpaccio sauces known in cooking. Season the meat with lemon juice or olive oil. Some chefs have experimented and come up with dressings for the dish based on pineapple and orange juice. 4 delicious recipes How to prepare beef carpaccio at home in our article.

Classic beef carpaccio

To prepare this dish, it is better to use a slicer - a device for thin slicing. If you don't have one, a sharp knife will do.

Ingredients:

• 300 gr. clippings;
• 2 handfuls of arugula salad;
• 4 sun-dried tomatoes;
• 4 pinches of salt;
• 40 gr. parmesan;
• 4 pinches of ground pepper;
• 8 tbsp. l. olive oil;
• 2 tbsp. a spoonful of wine vinegar;
• 2 tbsp. l. lemon juice
• 1 teaspoon almonds.

Preparation:

1. Remove the film from the washed meat, wrap it in cling film and leave it in the freezer for an hour.
2. Prepare the dressing: combine salt with vinegar, lemon juice, add pepper.
3. Stir with a whisk and pour in the oil little by little.
4. Chop almonds, chop tomatoes.
5. Cut the frozen meat into slices, 2 mm thick, place on a dish, brush with dressing using a silicone brush.
6. Sprinkle with nuts and tomatoes. Place the lettuce leaves in the middle of the dish and pour over the dressing, toss to coat. It is convenient to do this with two forks.
7. Sprinkle the beef carpaccio with grated Parmesan and serve.

If necessary, beat the cut pieces with a hammer and cover with film. This will make the slices transparent.

Marbled beef carpaccio

This snack goes well with festive table. Carpaccio is prepared from marbled beef with sauce.

Preparation takes 35 minutes.

Ingredients:

• 0.5 stack. olive oils;
• 2 pinches of salt;
• 80 gr. raspberries;
• lemon juice - one tbsp. l.;
• 0.5 kg. young beef;
• baguette;
• balsamic cream – 4 tbsp. l.;
• 80 gr. arugula;
• 4 tbsp. pesto sauce.

Ingredients:

• 1 kg. clippings;
• 8 bunches of lettuce;
• parmesan – 120 gr.;
• 30 gr. pink pepper;
• 120 gr. capers;
• 2 tbsp. l. olive oils;
• 1 tsp. rose wine vinegar;

Refueling:

• 1.5 tbsp. l. paprika;
• 1 tsp. salt;
• mixture of peppers – 0.5 tsp;
• 1 tsp. rosemary.

Preparation:

1. Combine the dressing ingredients and coat each side of the meat in the mixture.
2. Wrap the tenderloin in cling film and leave it in the freezer for 5 hours.
3. Wash and dry the lettuce leaves, tear them with your hands and place them in the middle of the dish.
4. Thinly slice the frozen meat and place the slices around the salad.
5. Finely chop the gherkins and place on the meat, sprinkle with capers and pepper.
6. Combine rose vinegar with oil and pour over carpaccio, add a little pepper and salt.
7. Top the dish with cheese flakes.

Smoked beef carpaccio with mushrooms

The dish was initially prepared only from raw meat, but gradually options from fried or smoked beef began to appear.

Preparation:

1. Freeze the meat for 1 hour and slice thinly.
2. Wash and tear the leaves with your hands and place on a plate. Place beef around.
3. Cut the mushrooms into slices and place on the leaves and meat.
4. Combine oil, lemon juice and pepper, add salt. Pour the dressing over the carpaccio.
5. Making beef carpaccio at home is easy. The main thing is to observe nuances and proportions.

Beef carpaccio is a very interesting dish; it attracts gourmets not only with its exquisite taste, but also with its history. The classic Italian appetizer is made from raw, tender, tender beef. It is believed that such a delicacy will appeal to fearless men. But, as it turned out, the dish was invented for a lady. In 1905, Italian Giuseppe Cipriane served carpaccio for Countess Amalia Nani Mocenigo, who had a problem - her body did not accept or tolerate cooked meat. The efforts of the Venetian chef from Harry's Bar were appreciated, and the recipe immediately spread around the world and gained unprecedented fame.

Beef carpaccio with arugula and parmesan

Well, let's risk repeating this in our home kitchen? Let's deviate a little from the classic canons, according to which the sauce is prepared on the basis of mayonnaise from raw egg yolks. In order not to complicate the dish, we will make a sour lemon vinaigrette-type dressing; it harmonizes perfectly with raw meat.

Easy

Ingredients

• beef tenderloin – 300 g;
• Parmesan cheese – 90 g;
• arugula (salad) – 1 bunch;
• lemon juice – 50 ml;
• olive oil (Extra Virgin) – 30 ml;
• peppercorns (assorted) – 2 g;
• salt (coarse) - to taste.

Preparation

The meat must be of the best quality. And don’t buy a big piece; you’re unlikely to be able to eat a lot of carpaccio. Rinse the beef under cold water, dry with paper towels, cut off hard films.

Wrap the prepared piece tightly with cling film and place in the freezer for 3 hours.

Prepare the sauce for the dressing. Mix coarse salt and crushed pepper, add olive oil and lemon juice. Beat everything with a fork or kitchen whisk, let it brew for an hour.

Wash the arugula and cut the Parmesan cheese with a slicer. In many recipes you can find a “pillow” of lettuce, but it is the bitterness of arugula that goes perfectly with meat.

Remove the chilled meat from the freezer, cut into thin pieces (the knife must be well sharpened). If the cut is large, you can beat each piece with a kitchen hammer. Don’t cut a lot, raw meat needs to be eaten quickly, it cannot stand on the table for a long time, like a salad, and even more so then be stored in the refrigerator.

Place the meat slices on a plate and pour over the dressing.

The final touch is to decorate the carpaccio with arugula and Parmesan, and add salt to the meat if necessary. Red table wine, cognac and other strong drinks go very well with this appetizer. Remember that the value of the dish is in the thrill, so evaluate the upcoming risks yourself.

If you manage to try beef carpaccio with arugula and parmesan, then there is a chance to experience new emotions and impressions.

Beef carpaccio with pesto sauce

If you prepare carpaccio in your kitchen according to this recipe, you can be sure that your household will think that the dish was ordered from a good restaurant. Although the cooking technology is very simple. Sun-dried tomatoes and Italian Pesto sauce, the classic composition of which includes cheese, pine nuts, olive oil and a large amount of basil, will give it especially noble flavor notes.

Ingredients

• beef meat – 250 g;
• wine vinegar - 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt and ground black pepper - to your taste;
• olive oil – 2 tbsp. l.;
• Pesto sauce - 2 tbsp. l.;
• sun-dried tomatoes – 2 pcs.;
• arugula and spinach - 3-4 leaves each for decoration.

Preparation

1. Wash the meat, dry it and cut into thin slices. To make this more convenient, first wrap it in cling film and place it in the freezer for 1.5-2 hours. Ideal option A slicer will be used to ensure that the thickness of the slices is no more than 2 mm.
2. In a bowl, mix lemon juice with olive oil, salt, pepper and wine vinegar. We received the so-called marinade.
3. Grease a flat dish generously with pesto sauce. Lay the meat slices overlapping on top and generously coat them with marinade using a pastry brush.
4. Cut the sun-dried tomatoes into thin strips.
5. Wash, dry and finely tear the arugula and spinach. You can not chop the greens, but lay out whole leaves, act at your discretion - in both cases it turns out beautifully.
6. Sprinkle chopped tomatoes, spinach and arugula on top of the meat.
7. When serving, you can sprinkle with grated Parmesan cheese if you wish.

Beef carpaccio with capers

Capers, aromatic herbs and spices will add new flavors to the beef appetizer. If you are a supporter of this method of preparing and serving meat, be sure to try this option, it turns out very tasty.

Ingredients

• beef tenderloin – 500 g;
• sea ​​salt (finely ground) – ? tsp;
• red ground paprika- 1 ? tsp;
• pepper mixture – ? tsp;
• dried basil and rosemary - according to? tsp;
• capers – 50 g;
• hard Parmesan cheese – 50 g;
• arugula – 4-5 sprigs for decoration;
• pink pepper – 15 g;
• olive oil – 2 tbsp. l.;
• rose wine vinegar – 1 tsp;
• salt and ground black pepper - to your taste.

Preparation

1. Wash the meat and dry it with paper towels.
2. Pour salt, a mixture of peppers, basil with rosemary and ground red paprika into a bowl. Mix all the spices well together.
3. Roll the beef piece in the resulting mixture on all sides so that the spices cover it evenly. Wrap the meat in several layers of cling film and place in the freezer for 5 hours.
4. After the specified time has passed, remove the beef, unwrap it and cut into thin slices. Cut the cheese into slices of the same thickness.
5. Wash and dry the arugula.
6. Take a large flat dish and place the meat pieces on it, overlapping each other. Place cheese slices on top, sprinkle with pink pepper, sprinkle with capers and garnish with arugula.
7. In a separate bowl, prepare the filling by mixing olive oil with vinegar, salt and ground black pepper. Pour the mixture over the carpaccio.
8. This dish is served immediately after preparation. As a last resort, if you are expecting guests to arrive and have made carpaccio in advance, you can cover it with cling film on top and put it in the refrigerator, but for no more than 1 hour. You can’t cook it longer, otherwise the meat will begin to weather and will no longer have a presentable appearance.

Beef carpaccio with soy sauce

Another option for preparing carpaccio is with soy sauce. Due to the fact that this dressing itself is quite salty, no salt is used in this recipe. But if you find just the sauce insufficient, you can lightly salt the meat at the marinating stage in olive oil.

Ingredients

• selected beef – 300 g;
• watercress - 1 small bunch;
• olive oil – 4 tbsp;
• soy sauce – 2 tbsp. l.;
• balsamic vinegar – 1 tbsp. l.;
• ground black pepper - to your taste.

Preparation

1. Rinse the meat thoroughly, dry it and place it in the freezer for a short time. As soon as it starts to be set by frost, you can take it out and cut it. Using a sharp knife, cut the beef into thin slices (they should be almost transparent).
2. On work surface spread a couple of layers of cling film on the table, place the meat pieces on top at a distance from each other and evenly pour a thin stream of olive oil over them (use half the specified amount). Cover the top with another layer of film, press tightly and leave in this state for 25-30 minutes, the meat should marinate.
3. During this time, prepare the decorations for the carpaccio. Rinse the bunch of watercress and dry it slightly. You only need the top part, tear it by hand. Remember that fresh greens do not like the touch of metal, so it is so important not to use a knife, but to chop them with your hands.
4. Unfold the cling film over the beef. Take a large flat dish and place the meat slices on it. Now try to evenly distribute the balsamic vinegar on top of the meat, then the remaining olive oil and soy sauce. Season with ground black pepper to your taste.
5. Place watercress greens in the center. If you wish, you can decorate the finished carpaccio with cherry tomatoes cut in half, lemon half rings and grated hard cheese.

The recipes below do not use lettuce, but keep in mind that when making beef carpaccio at home, you can use it as a bed. In the classic Italian version, arugula is used, but it has a specific taste and aroma. This greenery has a lot of fans all over the world, but there are also those who cannot stand arugula. Therefore, you can use absolutely any lettuce leaves as a pillow for meat.

How to cook carpaccio at home? If you are interested in making it at home, here is a recipe for beef carpaccio, the most delicious I have ever tried.

I used to be confused all the time: how to eat raw meat, until I understood the main principle of cooking: beef is frozen. And you and I know that in both carpaccio and tartare the meat must be raw.

In addition to the fact that this appetizer turns out to be very tasty, in terms of the labor-intensive preparation it is also very pleasant: you don’t need to “stand at the open hearth”, but simply prepare a piece of beef the day before, put it in the freezer overnight, and the next day cut it and enjoy the taste meat. It is recommended to accompany the meat with delicious red wine. And you will be happy.

Ingredients

• 700 g beef tenderloin
• 100 g parmesan
• Lemon juice
• Salt, ground black pepper

For beef carpaccio sauce:

• 2 tbsp. lie mustard
• 5-6 tbsp. lie olive oil
• 2-3 sprigs of parsley

Beef carpaccio - recipe with photos step by step

To begin, we select a beautiful piece of beef tenderloin from the market. At home, beef fillet should be stripped of veins and fat, leaving only beautiful meat.

Then fry this prepared piece like roast beef in a frying pan in a small amount butter from all sides. We perform this procedure so that the beef is better saturated with the marinade in which we place it before freezing. And besides, the pieces of meat will have a rim around the edge. I made it without parsley, but with parsley it will also be green, which will give it some color.

The meat is fried. And now we need sauce for beef carpaccio. To do this, in a separate container, mix olive oil, mustard and finely chopped parsley, add salt and pepper. And then literally “bath” a piece of fried beef in this marinade.

After we have smeared the entire piece of meat with deliciousness, it should be left for an hour and a half in the refrigerator, if time allows for it to marinate well. Don't forget to turn it over a couple of times in this sauce.

And then transfer the piece of marinated meat onto cling film and form an even “sausage”, tying the ends on both sides like this.

It is best, of course, to cut it on a slicer. Then you will have thin and beautiful pieces, just like in a restaurant. But if you don’t have one at home, then just take a sharp knife and may the force be with you! (Cutting is very difficult).

A little trick: if you feel that the pieces are not thin enough, you can roll them out with a rolling pin, placing the chopped meat between baking paper.

Rolled or not, place the pieces on a serving plate, drizzle with olive oil, lemon juice and sprinkle with grated Parmesan. You can add a little salt, but remember that the Parmesan will also contain salt. It turns out divine, may vegetarians forgive us!

Presentation is already a matter of imagination. The hard classic suggests sticking a “bouquet of arugula” in the center. You can place arugula in a thin layer under the sliced ​​meat. There’s already someone who’s up to something. I kept everything very laconic: just with Parmesan.

One of my friends recently shared her serving recipe (and she is a very creative cook): place sliced ​​beef on a thin layer of arugula, sprinkle with grated Parmesan, and place strawberry slices on top. I haven’t tried this yet, but I’ll definitely do it – it must be magical!

As you can see for yourself, beef carpaccio is a very simple recipe. It’s enough just to buy good meat, and the rest is a matter of simple technology.

Yes, and the last question: what is carpaccio made from? From salmon, scallops, sea bream, beets and even pineapples (just cut them very thinly). I have already written about this – also a worthy recipe for a delicious snack. And it even turns out very, very good.

I wish you new taste discoveries and pleasant company to inspire these discoveries!