Beef Carpaccio
If you enjoy beef carpaccio when you dine out, you will be thrilled to see how easy it is to make at home. I serve this for an easy, no-cook dinner idea followed by a simple dessert or the French cheese course. Carpaccio is also fabulous for entertaining, especially in the heat of the summer. When entertaining, follow with a cheese course and dessert. For a summer menu, a fresh fruit salad or fruit soup are great additions. In the cooler months, I would make a richer dessert like chocolate pots de crème. You can find dessert details in the notes after the recipe.
Beef carpaccio at La Cour d’Honneur, Avignon, France
Ingredients
Beef fillet, cut into wafer-thin slices
Extra virgin olive oil
Parmesan cheese
Capers
Lemon slices, optional
Mixed greens with vinaigrette (olive oil, vinegar, garlic, Dijon, sea salt & pepper)
Instructions
Buy pre-cut slices of beef carpaccio at your local butcher's shop. If they don't have it, here are some alternatives:
- Ask your butcher to slice the meat for you.
- Cut thin slices and use a mallet to pound them thin.
- Slice the fillet thinly; this is made easier by putting it in the freezer for a few hours first.
Plate the beef slices.
Use a vegetable peeler to shave Parmesan on top.
Add capers.
Squeeze optional fresh lemon juice, or serve with a lemon wedge.
Top with mixed greens tossed with vinaigrette or lemon dressing.
Beef carpaccio served with lemon slices.
A mallet is a helpful kitchen tool to have on hand.
Dessert ideas:
Notes
Beef tenderloin is recommended because it's very tender and lean, easy to slice, and has great flavor.
Find it online: https://returntothetable.com/beef-carpaccio/