We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
The dish we propose today is a delicious beef carpaccio served with a side of arugula, along with a generous amount of grated Parmesan cheese and canned mushrooms that add flavor and color to the recipe. Carpaccio offers two variations, as it can be prepared with fish or meat, always raw, although there are also recipes for this dish made with otter or even ostrich meat—somewhat more exotic but not traditional. The secret lies in...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place red wine and apple cider vinegar in a saucepan and add thyme, oregano, rosemary sprig, and drained mushrooms.
Cook over low heat for 10 minutes. Remove from heat and set aside.
Trim all the fat and sinew from the beef tenderloin, and slice it into thin slices using a very sharp knife.
Flatten the slices with a rolling pin to make them very thin, and marinate them in lemon juice.
Arrange the beef slices on a round serving dish. Season with salt, pepper, and chopped parsley.
Pour the mushroom reduction over the beef slices and add the fresh basil leaves.
Finish seasoning with a drizzle of olive oil, sprinkle with grated Parmesan cheese, and place the arugula salad in the center of the carpaccio.
Toss the arugula with salt, pepper, and a tablespoon of olive oil before placing it on the carpaccio.
Ensure the beef is very cold before slicing to achieve thin slices easily.
Use a very sharp knife to avoid tearing the meat while slicing.
Keep the carpaccio refrigerated until serving to maintain freshness.
Marinate the beef in lemon juice for a subtle flavor and slight 'cooking' effect.
Can I use a different type of meat for carpaccio?
Yes, carpaccio can be made with fish, ostrich, or even otter meat, but beef is the traditional choice.
How do I ensure the beef slices are thin enough?
Use a very sharp knife and flatten the slices with a rolling pin if needed.
Why is it important to keep the beef cold?
Keeping the beef cold ensures it slices easily and maintains freshness.
Can I substitute canned mushrooms with fresh ones?
Yes, fresh mushrooms can be used, but they should be cooked before adding to the reduction.
What is the purpose of marinating the beef in lemon juice?
The lemon juice adds flavor and slightly 'cooks' the raw beef for a better texture and taste.
