[Intro music]
Carpaccio. Carpaccio was invented in 1961 at Harry's bar
in Venice, Italy.
It was named for the Renaissance painter Vittore Carpaccio,
who was noted for the use of red in his paintings.
The Carpaccio is a dish made of raw meat that is finely sliced
and served with cold sauce made of olive oil and lemon juice
or just served with olive oil
and sometimes Parmesan cheese and arugula.
Once again, the key is to use only the best quality of product.
Extra virgin olive oil is a must
as well as the best quality of beef.
To make the Carpaccio you will need: frozen beef tenderloin.
Here I use a center cut of the beef fillet
and I kept it frozen for two days.
Parmesan, chopped parsley, a few capers, white wine vinegar,
English sauce or Worcestershire sauce, olive oil, lemon juice,
dry mustard, egg, salt, white pepper and milk.
Break the egg and place the yolk in a bowl,
thus we're going to make a small mayonnaise.
Add the dry mustard powder.
Whisk together. [whisking sounds]
Add a little bit of the seasoning,
so some salt, white pepper powder.
Then we're going to whisk slowly the olive oil.
[whisking sounds] So slowly incorporate the oil.
Then whisk in the vinegar, about a good tablespoon
of lemon juice, the milk,
and about a teaspoon of Lea & Perrins sauce.
Taste. Mm. Nice flavor.
Maybe a little bit more lemon juice,
just to have a little bit more kick.
The sauce has a nice acidity.
So we're going to keep it refrigerated
while we are working on our meat.
Then you want to have the beef still frozen
and we're going to cut it with a sharp knife into very thin
slices. [slicing sounds]
In restaurants they will cut the meat using a meat slicer.
If you don't have the facilities at home to cut thin slices,
what you can do is to cut them a little bit thicker
then place them on the plastic wrap between two layers
and you can pound them a little bit,
just to have an even thickness.
And then you can place them on your plate.
[pounding sounds] You want the beef to be pretty thin.
Then place about a teaspoon of sauce over the meat
and spread it.
Add a little bit more, so about a tablespoon total.
The sauce will season the meat.
There is some variation of Carpaccio where you put
only olive oil and shaved Parmesan.
Then add a few shaves of Parmesan,
so I'm going to make nice ones. There we go.
Maybe one more in the center. There we go. Nice.
And garnish with a few leaves of arugula salad.
This will bring a little bitterness to the dish.
Garnish with a few capers.
Add a little bit of chopped parsley.
And serve the Carpaccio immediately after it's been done.
Carpaccio. Buon Appetito a tutti.