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
adil_n24@yahoo.comI would not recommend this carpaccio recipe.
Musabbir Turjo
m.t@aol.comThe carpaccio was not as tender as I expected.
Hacker Star
hacker@hotmail.comI found the carpaccio to be a bit bland.
Md Forman
md_forman@hotmail.comThis carpaccio was a bit too salty for my taste.
Vrchat_funny_ clips
c5@yahoo.comI highly recommend this carpaccio recipe.
Mohtshim Mohtshim
mohtshimmohtshim@yahoo.comThis is the best carpaccio recipe I've ever tried.
Sayed Hedayat Ullah Sadid
sayed-h71@gmail.comI've never made carpaccio before, but this recipe made it easy. It turned out great!
Mubiru Matia
m@yahoo.comThis carpaccio is a great way to enjoy beef in a light and refreshing way.
Rahena Akter
akter-rahena@hotmail.comI love the simplicity of this recipe. It's a great way to showcase the flavor of the beef.
Stephen Bello
s@gmail.comThis is my go-to recipe for carpaccio. It's always delicious.
Hanif Khoso
h@gmail.comI made this carpaccio for a party and it was a huge success.
Jumman Jumman
jumman.jumman@hotmail.co.ukThis carpaccio is a great way to use up leftover roast beef.
shariff isaac
isaac-shariff@hotmail.comI love the combination of flavors in this carpaccio. The arugula and Parmesan cheese add a nice touch.
Andrew Morcus
morcus.a@yahoo.comThe carpaccio was easy to make and turned out perfect. I will definitely be making this again.
Abid Md
ma@gmail.comI've made this carpaccio several times and it's always a hit. It's a great way to impress guests.
Samuel Curran
curran.s@gmail.comThis carpaccio was a delightful and elegant appetizer. The flavors were well-balanced and the presentation was stunning.