Beef Carpaccio

Beef Carpaccio is a household favorite.  It's actually pretty simple to prepare, and the flavor of the raw beef, lightly seasoned and served with an aggressive spring mix salad, fresh shaved Parmesan, and a few Caperberries is a treat that we reserve for special occasions.  If you can overcome your fear of raw beef, you won't be disappointed by the texture and flavor of this dish.

Start by slicing a filet of beef as thinly as possible.  You will have better results if the meat is almost frozen when you begin.  I find that using an electric knife really helps with this step.

In order to pound the meat as thinly as possible and not destroy it when you move it to the serving dish, make sure to put a layer of plastic wrap on your cutting board, then arrange the meat slices so that they are almost touching, then put another layer of plastic wrap over the top.  Gently pound the meat until it forms a single thin piece, then carefully remove the top layer of wrap.  Put your serving plate upside-down on top, and carefully flip the whole thing over.  Leave the (now) top layer of wrap on until you are ready to serve.

When tossing the salad, use the best olive oil and balsamic vinegar that you can afford.  Simple preparations like this demand the highest quality ingredients to really shine.


(Inspired by Alton Brown, 2005.)

• Beef Tenderloin filet
• 2-4 C Arugula or Spring Mix
• Balsamic Vinegar
• Extra Virgin Olive Oil
• Lemon Juice
• Salt
• Black Pepper, finely ground
• Parmesan, shaved
• Caperberries

1. Slice meat as thinly as possible.  Arrange between layers of plastic wrap and pound until paper thin.  Remove top layer of wrap and arrange meat on plate in one flat layer.
2. Lightly drizzle Balsamic Vinegar over beef.  Add salt and pepper.
3. Toss salad in a light mix of Olive Oil and Lemon Juice, adding salt to taste. Mound on top of beef.
4. Shave Parmesan over top and garnish with Caperberries. Serve immediately.