Main ingredients

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Primal and sophisticated at the same time, the traditional Italian appetizer or entrée carpaccio may not involve any cooking, but preparing it flawlessly still demands skill and expertise. Traditionally, carpaccio is made from beef sirloin, although the tenderloin can be used as well. A raw piece of meat is first cleaned of fat and gristle and refrigerated overnight — or put in a freezer for about half an hour — until it cools completely. Next, the meat is cut into paper-thin slices using either a sharp knife or an electric meat slicer. Some recipes recommend pounding the meat slices to make them even thinner, but this is generally done with cuts of meat that are not as tender as sirloin or tenderloin. Additionally, some chefs tend to sear the meat on high heat, but since the essence of the carpaccio is preparing it with raw meat, this could hardly be described as a common technique. Thin slices of raw meat are then arranged on a cool plate in a single layer, seasoned ... Read more
PREP 15min
RESTING 3h
READY IN 3h 15min
4.5
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This recipe is adapted from the book Harry’s Bar Venezia: Le Ricette della Tradizione. The author is Arrigo Cipriani, whose father Giuseppe invented the carpaccio — it can hardly get more authentic than that!
1 kg (2.2 lbs) of young beef sirloin (about 600g/21 oz after cleaning)
salt
CARPACCIO SAUCE
250g (8.8 oz) homemade mayonnaise
1 tsp freshly squeezed lemon juice
1-2 tsp Worcestershire sauce
30-45 ml (2-3 tbsp) milk
freshly ground pepper
salt
First, take a piece of young beef sirloin and remove every trace of fat, gristle, and silver. Place the meat in the refrigerator and leave to cool.
When the sirloin has cooled down completely, cut it into thin slices using a sharp knife or a slicing machine.
Place slices of meat on 6 shallow plates so each plate is fully covered. Salt lightly, and return to the fridge for at least 5 minutes.
To make the carpaccio sauce, mix mayonnaise, Worcestershire sauce, and lemon juice in a bowl. Add milk to dilute slightly, and season to taste with salt and pepper.
Drizzle the carpaccio sauce over the meat, and serve immediately.
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