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Beef carpaccio is a very popular modern Italian appetizer that can double as a light meal. I first had carpaccio in a small restaurant in Paris and have been making it at home ever since. Cooking time is freezing time. From Alton Brown.
- 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.
add some mushrooms and it's perfect..
Love the freezing/pounding technique - I live in Italy and have been buying it thinly sliced from the butcher for years, but your idea guarantees a tenderness that is sometimes lacking in sliced raw beef. You've improved on a perfect dish! Suggestion - I find the flavor of the beef survives the competition with the vinaigrette (lemon and olive oil) and parmigiano better if you put the salt directly on the meat before topping it. Thanks for the tip, consider me a convert!
ooo ahhh nothing to say...It was perfect!!! Didn't change a thing