International kitchen

Beef carpaccio

Name: Beef carpaccio
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: International
Ingredients: 200g Philae beef; 2 tbsp Olive oil; 2 tsp Lemon juice; 1 tsp Balsamic vinegar; 0.4 tsp Mustard ready

How to prepare "Carpaccio from beef": beef fillet, olive oil, lemon juice and Balsamic vinegar. Step-by-step recipe with photos, 11 stages, total time

PrepNot statedCook15 minServes8LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 9 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 15 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Carpaccio is a thinly sliced raw food. I will give you a variant of making carpaccio from beef. I know that eating raw meat is dangerous, but...
02
To prepare carpaccio, try to buy beef from a reliable manufacturer and prepare the ingredients for the marinade sauce.
03
For the marinade sauce, combine olive oil, balsamic, mustard and lemon juice.
04
Stir them into a homogeneous state.
05
A frozen piece of beef fillet (ideal - a cutout, but other places will work) cut thinly across the fibers.
06
There is such a subtlety about the subtlety... Roll with a roller of slices of meat and to give them even more subtlety, and for better soaking with marinade sauce.
07
Lay thin slices of beef on a flat dish in 1 layer.
08
Spray the slices of beef with marinade sauce. It is convenient to do this with a silicone brush.
09
In a matter of minutes, the dish should be served, salted to taste. Complement carpaccio with parmesan, champignons, capers, salad herbs: handroof, thyme, basil...

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .