Beef Carpaccio

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aleswench
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2004/08/20 19:02:37 (permalink)

Beef Carpaccio

I have had Beef Carpaccio a few times, mostly in NYC and absolutly loved it. Has anyone ever made it? If so how? And if you are from the NY/NJ/CT area is there a place that you have had it? (and it was good For those that aren't familiar with it, it is super super thin slices of raw beef (I don't know what cut) and usually topped with Olive oil, cracked fresh pepper and slivers of parmesan cheese. I am craving that big time and would love to try to make it! Thanks for any help! Sue
#1

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    kdiammond
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    RE: Beef Carpaccio 2004/08/20 19:43:43 (permalink)
    Sue, you can make this at home by using raw tenderloin or, in a less expensive mode the loin. Just make sure that the beef is very lean and that you partially freeze it so that you can slice it super thin. I also like to add a tiny touch of balsamic vinegar to the oil and add capers with the parmesan curls for a bit of salt/sour.
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    meowzart
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    RE: Beef Carpaccio 2004/08/20 21:03:56 (permalink)
    Sue, usually when I try to cut the raw tenderloin as thin as it is in restaurants, I can never do it. So I use one of those round meat pounder/tenderizers to get it super thin. Then I just mound it on the plate instead of laying out pretty slices. I top with olive oil, salt and pepper, and sometimes pine nuts and capers. I second kdiammond's suggestion of balsamico. I have also fore gone all that just for a mild horseradish sauce and cocktail pumpernickel bread. But then I guess it is just a fancy roast beef sandwich and not carpaccio then, huh?

    I also highly recommend investing in organic beef for this. It really will taste so much better!
    #3
    aleswench
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    RE: Beef Carpaccio 2004/08/23 13:22:16 (permalink)
    Thank you! What great tips! Plan on making it next week as an appy!
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