Carpaccio of Beef Fillet Recipe with Vegetarian Variant

Carpaccio of beef fillet recipe picture
Carpaccio of beef fillet recipe picture

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my Carpaccio Recipe.

With fillet of beef? Vegetarian carpaccio? In this article I will show you relevant variations of this classic Italian starter.

Carpaccio of beef fillet was first served in Harry´s Bar in Venice in 1950.

Find here all important tips for preparation, ideas for dressing and discover vegetarian variant.

Have fun and good luck!

1. Recipe Carpaccio

Below you will find my guide with exact quantities.

I wish you good luck and a good appetite!

Carpaccio

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 301
Total Time 25 Min.

Simple instructions for preparing carpaccio

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Carpaccio of beef fillet recipe picture
Carpaccio of beef fillet recipe picture

Preparation Time

20 Min.

Cook Time

5 Min.

Ingredients

For the Carpaccio

200 g beef fillet (dressed and parried)
Salt (For this dish I use Fleur de Sel)
Pepper (For this dish I use black pepper.)
4 tsp Olive oil
4 tbs lemon juice

Salad and dressing with Carpaccio

100 g arugula (Use Original with arugula or other leaf salads)
2 tbs balsamico
some Salt
some black ground pepper

Decoration to the Carpaccio

2 tbs tomato cubes (See link in article Preparing tomato cubes)
4 pc quail eggs (3:30 cooking, quenching, halving, peeling)
50 g Parmesan cheese
16 slices truffles (Optional! Black or white truffle according to market offer)
1 tbs white truffle oil (Optionally instill before serving)

Instruction

Prepare beef

Have the butcher remove the tendons and skin from the fillet of beef.

Wrap the fillet of beef tightly in cling film and freeze.

Slice the parmesan finely.

Carpaccio cut

Cut the frozen fillet of beef into thin slices with a sharp knife or a slicing machine.

Carpaccio plating

Place the prepared fillet of beef slices between cling film and carefully plate them with a flat plating iron or a style casserole.

Chill carpaccio

Carefully wrap the plated fillet of beef slices in the foil and keep cold until serving.

Side dishes

Prepare decoration according to taste and market offer:

– Cook the quail eggs for 3:30 minutes, rinse and halve with a bread knife. Peel the quail eggs with a teaspoon and prepare them for serving.

– Blanch the tomatoes briefly in boiling water and let them cool down in cold water and peel them. Cut the tomatoes into cubes and prepare them for serving.

– Wash leaf salad or rocket salad and spin dry, place in a bowl to marinate.

Prepare dressing

Prepare the carpaccio salad dressing:

Place the balsamic vinegar in a bowl, season with salt and pepper and slowly stir in the olive oil with a whisk.

You can add 1/2 teaspoon mustard sweet or Dijon mustard to your dressing.

Put on carpaccio

Polish the starter plates with vinegar water, carefully remove the prepared fillet of beef from the foil and arrange on the plates.

Season carpaccio

Season the carpaccio with salt and pepper, drizzle with a little olive oil and lemon juice.

Arrange salad

Marinate the salad and arrange in the middle of the carpaccio.

Decorate the salads, drizzle with truffle oil, top with Parmesan freshly and serve quickly.

Optional truffle

Surprise your guests:

Optionally fresh truffles with velvet gloves at the table, with a truffle slicer on the Carpaccio conjure!

Cousine

2. Nutritional Values

3. Interesting Facts and Definition

The thin meat slices are a is a well-known Italian classic appetizer.

The paper-thin slices of beef are marinated with lemon juice, salt and black pepper.

Please use Fleur de Sel, the salt flower harmonises perfectly with this starter!

Gourmets know:

Real carpaccio is prepared from fillet of beef.

The classic is served with rocket salad, balsamic dressing and grated parmesan.

“Carpacio di manzo” is the Italian translation for beef carpaccio.

Tip from chef Thomas Sixt
Carpaccio Italian appetizer close-up arranged on the plate.
Carpaccio served on the plate. The thin beef fillet slices go well with salt, pepper, lemon juice and a salad garnish.

4. Prepare Carpaccio of Fillet of Beef Step by Step

Have fillet of beef sliced thinly at the butcher’s

or

Let the fillet of beef clean, wrap in foil and freeze for one hour, then cut thin slices of fillet of beef on a slicing machine or with a knife.

Afterwards

5. Salad and Decorative Tips

The classic carpaccio salad garnish consists of rocket salad.

You can also use Lollo Rosso and Lollo Bianco, lamb’s lettuce and frisée lettuce.

In spring and summer, garden herbs, cress, sprouts and wild herbs such as chickweed, nasturtium and garden dock are available.

White or black truffles, finely planed, go perfectly with carpaccio!

Decoration tip for carpaccio: Softly boiled quail eggs and tomato cubes!

Tip from Chef Thomas Sixt

The salad washing I show you in an extra contribution, the salad in any case dry, so that the salad dressing adheres well to the salad.

My article “Preparing tomato cubes” shows you how to prepare tomato cubes easily and successfully!

Prepare tomato cubes and tomato concasse
Quarter the peeled tomatoes and cut out the core. Cut the tomato pulp into strips or cubes.
Carpaccio of beef fillet with salad garnish, quail egg, lemon and tomato
Carpaccio served with a salad garnish, quail egg and lemon.

6. Salad Dressing for Carpaccio

For the original Italian carpaccio variant you use a matured balsamic vinegar, salt, pepper and olive oil.

Gourmets like to complement the dressing with white truffle oil in the recipe below you will find the exact quantities.

prepare salad dressing step by step instructions
prepare salad dressing with balsamic vinegar

7. Vegetarian Carpaccio

More and more people are doing without animal products and want to live healthier lives.

Therefore you will find here some ideas for vegetarian carpaccio:

You can cut mushrooms and fennel very finely with a kitchen slicer, marinate them raw and put them on the plate.

Cook beetroot until soft, marinate and then arrange.

Zucchini I grill briefly in a grooved pan and bring thereby a better optics and more taste on the plate.

Cut aubergines into thin slices, season with salt, turn in flour (gluten-free too!), fry in oil.

Mushroom carpaccio as a vegetarian variant.
Vegetarian carpaccio with mushrooms.
Beetroot carpaccio as a vegetarian variant of the classic carpaccio with beef fillet.
Carpaccio with beetroot and lamb’s lettuce.

8. More Ideas

Comments, Cooking Questions and Answers

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