Painted Chef's Classic Beef Carpaccio

My boyfriend had his first taste of carpaccio in Rome (where we met) and has since been unable to stop himself from ordering it anytime he sees it on a menu (back here in the States). We usually eat out in New York but as we are summering in Maine there isn't anywhere around that serves it so I wanted to make it for him. However I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar.

Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.

i must admit i relied on my old standard vinegrette conncoction but THANK YOU, THANK YOU, THANK YOU for introducing me to beef carpaccio! i sliced the meat a little thicker and more rustic than called for and seared it (since i was serving to a group that includes a few ninnies) but i have to say that everyone LOVED it...even the ninnies! LOL! sooo much better than "cannibal sandwiches" (ground round on rye with onion and s&p) that it's not even funny!

Absolutely loved this recipe! It's become a regular in my house. Usually, I change something, make a recipe my own, but this one was perfect the way it is. I serve it with French bread, and top it with arugula and shaved parmesan cheese to round out a meal. The sauce makes a wonderful dressing. My daughter said it reminded her of the dishes she had while in Europe.

This was good but did not make very much. I would double it for 4 people next time. The sauce was very very yummy though!