Question

What is the technique for making a perfect, tender beef carpaccio? Learn how to prepare and slice the meat for this classic Italian appetizer.

Answer 1

To make perfect, tender beef carpaccio, start with high-quality, very lean beef, freeze it slightly for easier slicing, and then slice it paper-thin against the grain. Serve immediately with simple, complementary seasonings.

Detailed Explanation:

Creating truly exceptional beef carpaccio hinges on a few key steps:

1. Choosing the Right Beef: Opt for a very lean cut like tenderloin (filet mignon). The quality of the beef is paramount, so select a reputable butcher and look for well-marbled, bright red meat.

2. Slightly Freezing the Beef: Wrap the beef tightly in plastic wrap and freeze it for about 1-2 hours, or until it's firm but not completely frozen. This makes it much easier to slice thinly and evenly.

3. Slicing the Beef: Using a very sharp knife or a meat slicer, slice the beef paper-thin against the grain. The thinner the slices, the more tender the carpaccio will be. Aim for slices that are almost translucent.

4. Arranging and Seasoning: Gently arrange the slices on a chilled plate. Avoid overlapping them too much. Drizzle with high-quality extra virgin olive oil, a squeeze of fresh lemon juice, and sprinkle with sea salt and freshly ground black pepper. Some people also add shaved Parmesan cheese, capers, or arugula.

5. Serving Immediately: Carpaccio is best served immediately after preparation. This prevents the beef from oxidizing and losing its vibrant color and fresh flavor.

Pro Tip:

Pound the sliced beef gently between two sheets of plastic wrap to further tenderize it and create a more uniform thickness. This also helps to spread the slices out for a more elegant presentation.