BEEF CARPACCIO
Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.
Provided by Ingy1171
Categories Meat
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
- Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
- Repeat until all of the meat is sliced and pounded.
- Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
Nutrition Facts : Calories 171.3, Fat 11.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 39.1, Carbohydrate 0.7, Fiber 0.3, Sugar 0.4, Protein 14.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #appetizers #beef #easy #european #dinner-party #italian #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #4-hours-or-less
You'll also love
Extica snr
[email protected]I would not recommend this recipe to someone who is allergic to beef.
Joy Edobor
[email protected]This recipe is not suitable for people with dietary restrictions.
Gerard Thompkins
[email protected]I would recommend this recipe to someone who is looking for a challenge.
Deejay Antwan
[email protected]This recipe is not for beginners. It requires some skill and experience to get it right.
Danny Emoxitho
[email protected]I would give this recipe a 3 out of 5 stars.
Ricki Johnson
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
sojib Sodear
[email protected]This recipe was a little too time-consuming for me. I think I would try a different recipe next time.
Vybz The ghetto fox
[email protected]The beef was a little tough. I think I would try using a different cut of meat next time.
Najmul Ahmed
[email protected]This dish was a little too salty for my taste. I think I would use less Parmesan cheese next time.
Frank Arnaudville
[email protected]I've never made beef carpaccio before, but this recipe made it easy. It turned out perfectly and I will definitely be making it again.
Areeb Rasheed
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Ahmed Boos
[email protected]I love the presentation of this dish. It's so elegant and it makes me feel like I'm in a fancy restaurant.
Casore's Den
[email protected]This recipe is definitely a keeper. It's easy to make and it's always a crowd-pleaser.
Toby
[email protected]I wasn't sure how I would like beef carpaccio, but I was pleasantly surprised. It was so delicious and I will definitely be making it again.
Thabo Mokoto
[email protected]This was the perfect dish for a summer party. It was light and refreshing, and everyone loved it.
Sheran Khan Khattak
[email protected]I've made this dish several times now and it's always a hit. My friends and family love it.
Adaugo Ngama
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious, and it's sure to be a hit.
Jerrie D
[email protected]The combination of flavors in this dish is incredible. The salty Parmesan cheese, the tangy lemon juice, and the peppery arugula all come together perfectly.
Helga Uazukuani
[email protected]I love how easy this recipe was to follow. I was able to make it in under 30 minutes, which is perfect for a busy weeknight meal.
Nomalanga Ndlovu
[email protected]This was my first time trying beef carpaccio and it was amazing! The flavors were so well-balanced and the texture was perfect. I will definitely be making this again.