Beef Carpaccio II
If you are looking for a reliable meat recipe, this Beef Carpaccio II is one to keep: 7 ingredients, 4 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Easy
Ingredients
Method
- Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
- Slice the meat thinly and remove plastic wrap.
- Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
- Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.
Tips for the best Beef Carpaccio II
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Serving ideas
Serve with a simple green salad and good bread to mop up the sauce.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Beef Carpaccio II recipe easy to make?
It is rated easy: 7 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for center cut beef tenderloin roast?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Carpaccio II ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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