Painted Chef's Classic Beef Carpaccio

Name: Painted Chef's Classic Beef Carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 eggs; 1 tablespoon Dijon mustard; 3 tablespoons fresh lemon juice; ¼ cup extra-virgin olive oil; 1 cup vegetable oil; 2 dashes hot pepper sauce (e.g. Tabasco™), or to taste; 3 tablespoons Worcestershire sauce; salt and pepper to taste; 8 ounces frozen thinly sliced beef tenderloin carpaccio.; 1 tablespoon capers, for garnish; 1 lemon, cut into wedges

Rating: 4.63 stars

8 Ratings
5 Reviews
4 Photos

This is a variation on the Harry's Bar 1950's invention of carpaccio.

By The Painted Chef

Gallery

Recipe Summary

prep:

15 mins

total:

15 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.

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Step 2
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. Garnish with capers and freshly ground black pepper and squeeze a little lemon juice over the top. Let stand for 5 minutes before serving.

Editor's Note:

If you cannot find frozen beef tenderloin carpaccio, call ahead at your butcher and they will slice it for you. Order for the day you intend to use it so the beef will be as fresh as possible. If slicing yourself, freeze the beef partially to make it easier to slice and use a long sharp knife.

Nutrition Facts

Per Serving:

827 calories; protein 13.6g; carbohydrates 7.4g; fat 84.1g; cholesterol 133.3mg; sodium 387.5mg. Full Nutrition

Reviews (5)

Most helpful positive review

gracewright90

06/17/2009

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. Read More

Helpful

(17)

8 Ratings

5 star values: 5
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

gracewright90

06/17/2009

Helpful

(17)

PAMELA D. aPROpos of nothing

08/14/2009

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. Read More

Helpful

(11)

Little Eggs

12/23/2010

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! Read More

Helpful

(8)

Dana Levy

10/27/2013

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. Read More

Helpful

(2)

Ilikefrenchies

01/25/2015

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! Read More

Helpful

(1)

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All Reviews for Painted Chef's Classic Beef Carpaccio

- of Reviews

Painted Chef's Classic Beef Carpaccio

Servings Per Recipe: 4
Calories: 826.6

% Daily Value *

protein: 27 %

carbohydrates: 2 %

dietary fiber: 6 %

sugars:

fat: 129 %

saturated fat: 83 %

cholesterol: 44 %

vitamin a iu: 3 %

niacin equivalents: 34 %

vitamin b6: 18 %

vitamin c: 46 %

folate: 5 %

calcium: 5 %

iron: 15 %

magnesium: 7 %

potassium: 10 %

sodium: 16 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.