Beef Carpaccio
Show: Good Eats
Episode: Tender is the Loin 2
Rate This RecipeRead users' reviews (6)
- Recipe categories: Vegetables, Arugula, Meat, Beef,
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Total Reviews: 6
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By marcela_liddick...
Elgin, OK
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.
By lisamariepoland...
Gilbert, AZ
on December 31, 2011
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Tastey I severed mine with shaved romano with tomatoes and balsamic Just wonderful!!!!!!!!!
By lrjwowee_11991583
kihei, 50
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.
By onegirlspearls_...
Hixson, TN
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.
By ajsize_6018876
Phoenix, AZ
on September 03, 2006
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Very easy & tasty.
By bjbarron13_466637
Middletown, MD
on March 06, 2006
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Thanks Alton! Been looking for this recipe for a few years now.