PAINTED CHEF'S CLASSIC BEEF CARPACCIO
This is a variation on the Harry's Bar 1950's invention of carpaccio.
Provided by The Painted Chef
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
- Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 826.6 calories, Carbohydrate 7.4 g, Cholesterol 133.3 mg, Fat 84.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 16.6 g, Sodium 387.5 mg, Sugar 1.8 g
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Adil Nawaz
[email protected]I would not recommend this carpaccio recipe.
Musabbir Turjo
[email protected]The carpaccio was not as tender as I expected.
Hacker Star
[email protected]I found the carpaccio to be a bit bland.
Md Forman
[email protected]This carpaccio was a bit too salty for my taste.
Vrchat_funny_ clips
[email protected]I highly recommend this carpaccio recipe.
Mohtshim Mohtshim
[email protected]This is the best carpaccio recipe I've ever tried.
Sayed Hedayat Ullah Sadid
[email protected]I've never made carpaccio before, but this recipe made it easy. It turned out great!
Mubiru Matia
[email protected]This carpaccio is a great way to enjoy beef in a light and refreshing way.
Rahena Akter
[email protected]I love the simplicity of this recipe. It's a great way to showcase the flavor of the beef.
Stephen Bello
[email protected]This is my go-to recipe for carpaccio. It's always delicious.
Hanif Khoso
[email protected]I made this carpaccio for a party and it was a huge success.
Jumman Jumman
[email protected]This carpaccio is a great way to use up leftover roast beef.
shariff isaac
[email protected]I love the combination of flavors in this carpaccio. The arugula and Parmesan cheese add a nice touch.
Andrew Morcus
[email protected]The carpaccio was easy to make and turned out perfect. I will definitely be making this again.
Abid Md
[email protected]I've made this carpaccio several times and it's always a hit. It's a great way to impress guests.
Samuel Curran
[email protected]This carpaccio was a delightful and elegant appetizer. The flavors were well-balanced and the presentation was stunning.