Beef Carpaccio

Fourth day, lets go back to having something totally raw, the Italian Beef Carpaccio.  Carpaccio is a dish made out of raw meat or fish that is thinly sliced or pounded, seasoned with spices then served with parmesan shavings.

This popular appetizer was invented in 1950 at Harry’s Bar in Venice; where it was first served to the countess Amalia Nani Mocenigo.  It was created by Giuseppe Cipriani after a request by the countess that she could only eat raw meat as suggested by her vegetarian doctor.  The first recipe was consisted of raw beef dressed with French Dijon mustard, and named it Carpaccio; after the Venetian painter Vittore Carpaccio. Because the colours of the dish reminded him of the colours used in his paintings.

On a side note, imagine if there is a dish named Van Gogh how would it look like 🙂

Beef Carpaccio

 

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Prep time

15 mins

Total time

15 mins

 

Serves: 4

Ingredients

• 100g beef tenderloin, sliced thinly and pounded (please see notes on the easy way to do this)
• handful of mixed greens
• Dijon mustard
• Balsamic Vinaigrette
• Shaved Parmesan
• salt
• freshly ground black pepper

Instructions

1. Mix together 2 parts mustard with 1 part viniagrette, set aside.
2. Season beef with salt and freshly groubd black pepper
3. Place on a chilled plate then drizzle some dressing on top.
4. Place mixed greens and parmesan shavings on top then serve.

Notes

Tip on slicing beef carpaccio: Wrap the tenderloin in plastic wrap and place in the freezer until frozen (around 1.5 hours), remove from freezer then slicing it thinly would be easy.   Now place each thin slices in between plastic wraps and getrly pound until it becomes paper thin.

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