How to Make Beef Carpaccio
This restaurant-quality appetizer will give your dinner an elegant flair. In this video, Nicole shows you how to make beef carpaccio using thin slices of beef tenderloin. Making this flavorful dish requires no cooking, but make sure to keep the meat properly chilled. Starting with the homemade creamy sauce, mix together mayo with tangy ingredients like lemon juice and anchovies. Once the beef tenderloin has been properly sliced and tenderized, top it with the sauce, as well as arugula and parmesan cheese for a delightful pre-dinner snack.
Category
🛠️
LifestyleTranscript
00:00 Beef carpaccio is something you might have only had at the restaurants, but I'm going to show you
00:03 just how easy it is to make at home. My beef carpaccio is finished off with a little bit of
00:06 a tangy sauce and I'm going to start by making that. The base is mayonnaise. I'm not going through
00:12 the trouble of making my own mayonnaise here. We're going to start with just a little bit of
00:14 mayonnaise into a food processor and then a lot of fresh lemon, so a couple tablespoons here,
00:20 and then a little bit salty with a couple anchovies, a pinch of garlic powder, and then a good
00:27 crack of black pepper. That's it. Now you just whiz it up. You want it thin like this so that it
00:32 drizzles over the beef easily. This really is the epitome of a no-cook meal because we are using our
00:38 beef raw. Before you slice it, you need to freeze it for about 30 minutes to an hour just to get a
00:43 little bit firm. To do that, wrap it tightly in plastic so that it holds its shape, put it in the
00:47 freezer, and that's it. Mine's been freezing for about 45 minutes. It's just firmed up a little bit
00:54 along the outside. Look at that. That's beautiful. In my opinion, the best cut to use for carpaccio
01:00 is the beef tenderloin. It's just the most tender, it's easy to slice, it's the perfect size.
01:06 Sometimes people are a little bit weary of just slicing the meat and eating it just like this,
01:10 but I'm telling you, if you know your meat is of the highest quality, which this is, you can just
01:14 go straight in. If you're a little skeptical, you can season and barely sear the outside before you
01:19 slice it. That's the way a lot of restaurants do it, but I'm going all natural today. This is super
01:25 cold on the outside. Get yourself a really sharp knife and slice it as thin as you possibly can.
01:31 And then you want to do this just before serving. So you can prep your sauce ahead of time, but
01:36 the key is for it to stay really cold. Next, you want to pound each slice very lightly between two
01:42 pieces of plastic. You want your carpaccio literally so thin that you can almost see through it. See,
01:48 you can almost see through it. A little bit goes a long way, so this really isn't a super expensive
01:53 way to make something really elegant and nice. I mean, it's as easy as that. Now we just put it
01:58 all together. I'm going to serve this on a chilled plate, so I just keep this in the fridge right
02:01 before I build it. You want to keep everything nice and cold the whole time so there's never any
02:05 kind of, you know, safety concerns. So here's how you build it. Arrange our beef along the bottom.
02:11 I like adding arugula to the top because it really helps build that perfect bite because
02:14 you've got that kind of, you know, really earthy taste with that meat. I'm gonna give it a little
02:19 toss with some olive oil, salt, and pepper. A little drizzle of our sauce. And then there are
02:27 two more elements that are traditional in carpaccio. Capers and parmesan cheese. I like to
02:34 shave it for perfect size bits. One more little crack of pepper. She's a beaut. You can eat it
02:40 just like this or it's also great to serve it with some crusty bread. When it comes to digging in,
02:44 it is essential for you to build the perfect bite. Capers, cheese, greens, and sauce. That's how it's
02:51 done. So tender. The arugula and the sauce just kind of make it. Beef carpaccio. While it is super
02:59 fancy, it's also very easy. So give it a try. Sometimes you want something, sometimes you love.