Beef Carpaccio

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on November 28, 2012

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    Good starter recipe, but I make two changes to make it perfect: use extra virgin olive oil instead of vinaigrette. After I take the tenderloin out of the freezer, I let it sir at room temperature for about 3 minutes and then I use a potato peeler to get paper thin slices of meat. The slices melt the instant they hit the plate. I got the idea from a chef friend of the family who uses a deli slicer on frozen tenderloin to make carpaccio at his restaurant.

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  • on December 31, 2011

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    Tastey I severed mine with shaved romano with tomatoes and balsamic Just wonderful!!!!!!!!!

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  • on December 03, 2010

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    Haven't tried the recipe, but sounds good/basic/simple as carpacciao should be (unlike Emeril's recipe.

    Foodnetwork, PLEASE DELETE THE SPAM comments and don't let them take over this site as well.

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  • on August 03, 2007

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    It was always the technique for this dish that prevented me from making it; only enjoying it in restaurants. I made this and added a dijon vinaigrette with some roasted vegges on the side and a few rings of red onion and now my husband wants this every week! It's terrific and especially good for us low-carb afficionados.

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  • on September 03, 2006

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    Very easy & tasty.

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  • on March 06, 2006

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    Thanks Alton! Been looking for this recipe for a few years now.

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