Beef Carpaccio

Total Time:
2 hr 35 min
Prep:
35 min
Inactive:
2 hr

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.


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    I am VERY interested in making this, but as a mom, I'm nervous. Is it ok to serve the beef raw? Do you have to get a specially prepared portion of tenderloin, similar to the difference between regular raw fish and sushi grade raw fish? 
    Thanks! I look forward to enjoy Alton's Carpaccio!
    Agree Marcela, good start. I used top sirloin, froze for about 40 minutes, used a sharp knife to cut VERY thin slices, put on plate, drizzles with olive oil, kosher salt, capers, pepper, and thinly sliced Parmigiano Reggiano slices. Very tasty!
    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.
    Tastey I severed mine with shaved romano with tomatoes and balsamic Just wonderful!!!!!!!!!
    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.
    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.
    Very easy & tasty.
    Thanks Alton! Been looking for this recipe for a few years now.
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    This recipe is featured in:

    Wine 101