It’s not just for the adventurous, Steak Carpaccio is a delicacy. Once you try it, it’s truly hard to resist. Consisting of thin layers of raw steak and seasoned to perfection, the dish is often served with fresh lemon or vinegar. Steak Carpaccio is truly one of Italy’s most beautiful foods. You’ll often find it on an Italian menu as a remarkable appetizer, or as part of an unforgettable salad.
When you first feast your eyes on Steak Carpaccio you wonder – What am I looking at? While Carpaccio can be made from veal or fish, Steak Carpaccio is the original version. So, if you want to kick up your next cocktail or party, we’ve provided a couple of sure-fire Carpaccio recipes that are as spectacular in their presentation as they are in taste. And to offer you some background, we’ve even provided some interesting facts about Steak Carpaccio that just might surprise you.
In 1950, at Harry’s Bar in Venice, Italy, Giuseppe Cipriani created Steak Carpaccio for one of his guests, Countess Amalia Mocenigo, whose doctor recommended she eat raw meat. He was later inspired to serve something innovative to his other guests, so Carpaccio gravitated to the main menu. Cipriani’s philosophy was to treat the patrons the way he wanted to be treated. And he also liked switching things up in the kitchen. Because of the deep red color of the raw, thinly sliced steak, he named the dish after one of his favorite artists – Vittore Carpaccio – who frequently incorporated red hues into his paintings. In 2001, the Italian Ministry for Cultural Affairs recognized Harry’s Bar as a National Landmark. The creation of Steak Carpaccio, and the Bellini cocktail, as well as a multitude of famous guests, destined Italy’s Harry’s Bar to be catapulted into culinary history.
If you’re wondering what is the main ingredient in Carpaccio, the answer is – it varies. While Carpaccio is always served raw, the dish may be created from fish, veal, or steak. Steak Carpaccio is always sliced thinly and often served drizzled in extra virgin olive oil. It can also include wine vinegar or lemon juice and be topped with a sprinkling of salt and fresh pepper. Sometimes, it is also topped with shavings of white truffle or parmesan. Authors Ernest Hemingway, Truman Capote, and Orson Wells loved Harry’s Bar. They particularly enjoyed the exciting raw beef dish, known as Steak Carpaccio. They also loved the endless cocktails, but that’s another story for another time. Now, that you’re ready to indulge in this delicacy, here are a couple of Steak Carpaccio recipes that you can whip right up in your very own kitchen.
This recipe has the steak partially cooked, just on the outside, allowing a beautiful crust, while keeping the meat raw in the center. This is a recipe for those who want to try Carpaccio, but aren’t quite ready to dive into a fully uncooked dish.
1 beef tenderloin (Approximately 12 ounces)
4 tablespoons quality, extra virgin olive oil
Coarse sea salt, to taste
freshly ground pepper, to taste
2 cups fresh salad greens (Arugula works well)
½ ounce Parmesan shaved
3 tablespoons freshly squeezed lemon juice
First, tie up the tenderloin with kitchen twine. Then freeze it, until it’s completely frozen. This will keep the center raw during the brief cooking process. Place a tablespoon of oil in a skillet on high heat. Rub the frozen meat with salt and pepper. Add the steak to the hot skillet and quickly sear on all sides. Make sure not to keep it in the pan too long, just about 3 minutes total. The beef should still be raw in the center. Freeze the beef again, about 1 hour, making it easier to slice. Now, using a very sharp knife, slice the beef as thin as you’re able. Plate the salad greens with the parmesan shavings, and top with the Carpaccio. Add salt, pepper, extra virgin olive oil, and lemon juice.
Pour a glass of your favorite wine and serve.
1 shallot, large and peeled
4 tablespoons quality red wine vinegar
Coarse sea salt, to taste
Freshly ground pepper, to taste
8 ounces lean beef tenderloin
3-4 anchovy fillets
2 teaspoons capers
3 teaspoons chives, chopped
Quality extra-virgin olive oil
1 ½ ounce Parmesan cheese, shaved
Take the shallot, and cut it into large chunks. Place it in a small bowl and add the wine vinegar and a sprinkling of salt. Toss well, and set it aside for about 12-15 minutes to allow the flavors to marry. Cut the beef into six sections and wrap each section in plastic wrap, and pound with a mallet until the pieces are very thin, approximately 1/16 inch thick. Keep the pounded pieces wrapped, and refrigerate for at least a half-hour. Remove the beef from the refrigerator and unwrap the plastic. Plate the steak with the anchovies, shallots, capers, chives, and arugula. Add salt, pepper and a generous drizzle of extra virgin olive oil. Garnish with Parmesan shavings and fresh lemon wedges. Delicious!
The big key here is to purchase quality meat. If pounding the pieces, always do it gently
If slicing, use an extremely sharp knife, or a meat slicer (Thinness is crucial).
Keep the ingredients simple and fresh, don’t be timid. While trying Carpaccio for the first time, you just may discover a new, favorite delight.
At Mi’Talia, we aspire to do more than fill your senses with the essence of Italy, we aspire to awe you with creative twists on your favorite Italian dishes. From our Mama’s Meatballs, made from braised beef, veal, and pork with sun-ripened tomato sauce, to our popular Ricotta Ravioli Lobster, we’ve taken rustic Italian cuisine to a culinary art form. If you’d like to try Steak Carpaccio, we’ve got just what you’re craving. Flavorful and exciting, our Steak Carpaccio is everything your adventurous tastebuds desire. Visit our Italian restaurant in south Miami at 5958 South Dixie Highway, or order online!