Giuseppe Cipriani’s started a world famous bar & restaurant, Harry’s Bar in Venice, Italy. He created not only the Bellini there but a few yers later he introduced the world to Beef Carpaccio. “Carpaccio” has now become most types of beef, veal, lamb or fish that has been thinly sliced and served as an appetizer. The flavor of the beef is enhanced by a lemony sauce of which there are many versions, here is our take on Cipriani’s classic dish.
People either truly love this or think, ummm, this is raw beef and no thank you. It’s best to serve as a appetizer with others so people can pick and choose.
- This dish rests on the quality of all your ingredients
- 2 pounds of filet of beef, sliced paper thin (this is impossible to do on your own, go to your butcher in advance and have them do it with a professional slicer, then take full credit for doing it yourself when guests arrive)
- 3 garlic cloves
- 1 shallot
- 2 extra large egg yokes at room tempertatue
- 2 tablespoons of anchovy paste
- 3 tablespoons dijon mustard at room temperature
- 1/2 cup lemon juice
- 1/2 a cup if freshly grated parmesan cheese, also have a hunk to shave for garnishing
- 3/4 cup extra virgin olive oil and 1/4 cup grape-seed oil combined
- 2 tablespoons of mayonnaise
- 3-4 handfuls of arugula
- 3 tablespoons of capers, drained
- 2 tablespoons of red onion, finely chopped
- Kosher salt and freshly ground pepper to taste
- Lay the beef out on your best looking platter or cutting board
- In a blender add the garlic and shallot then pulse until minced
- Add the yokes, anchovy paste, mustard, lemon juice, mustard, parmesan and turn on to a medium speed, pour in the oils the cover opening, slowly and until fully incorporate, put in a bowl and whisk in the mayonnaise. You want it to have the consistency of a sauce
- Salt and pepper to taste
- Sprinkle some of the sauce on top, toss on the arugula, capers, shards of parmesan (use a peeler) and onion
- Serve at room temperature with crostini and the remaining sauce
Carpaccio is great at Holiday Parties.