BEEF CARPACCIO
Provided by David Tanis
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Peel shallot, cut in thick slices and place in a small bowl. Add red wine vinegar and a pinch of salt. Toss and let marinate for at least 10 minutes.
- Cut beef into four 1 1/2-ounce slices. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for a few minutes, until chilled (do not remove plastic). May prepare up to this point several hours ahead.
- To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled plate. Peel away remaining plastic. Top each slice with some pickled shallot, an anchovy, capers, fennel, arugula and chives. Season each portion with salt and pepper and drizzle generously with olive oil (about 1 tablespoon). With a vegetable peeler, shave Parmesan into curls. Garnish carpaccio with Parmesan and lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 268 milligrams, Sugar 3 grams
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Ilyas Arain
[email protected]I can't wait to try this recipe!
Ratul Ff
[email protected]This is a great recipe for a special occasion.
Md Gajshyyas
[email protected]I'll definitely be making this again.
mudi Detamo
[email protected]Yum!
Noor Sattar
[email protected]5 stars!
Asim Larikx
[email protected]I would highly recommend this recipe to anyone who loves beef carpaccio or is looking for a new and exciting dish to try.
michael sheard
[email protected]This is one of the best beef carpaccio recipes I've ever tried. The flavors are perfectly balanced and the texture is amazing.
Stephanie Allen
[email protected]Overall, I really enjoyed this recipe. It's a great way to impress your friends and family without spending a lot of time in the kitchen.
SAKIL MOLLA
[email protected]I found that the beef was a bit too salty for my taste. Next time, I will use less salt.
Nilmini Jayangika Wijesinghe
[email protected]The only thing I would change about this recipe is to use a higher quality olive oil.
Nisa Ali
[email protected]I was a bit skeptical about making beef carpaccio at home, but this recipe proved me wrong. It was surprisingly easy to make and the results were amazing.
Mokarrom Sobuj
[email protected]This recipe is a keeper! I've already added it to my regular rotation.
adnan alawf
[email protected]The instructions were easy to follow and the dish turned out beautifully. I was especially impressed with how the beef carpaccio melted in my mouth.
Melissa Bob
[email protected]I've made this recipe several times now and it's always a hit! My friends and family love it.
Shohag GAming
[email protected]This recipe was absolutely delicious! The beef was so tender and flavorful, and the arugula and Parmesan cheese added a perfect touch of freshness and saltiness. I will definitely be making this again!