Beef Carpaccio (VIDEO)

This is a dish of arranging good ingredients. If you don’t have nice beef or good vegetables, don’t bother (although i guess that is always the case in cooking).  Really you are just playing with subtle textures, heat, acidity etc.  So the salad on top of this dish can change with the seasons.  We made this video in the spring, hence the pea shoots and asparagus.  enjoy.

  • grass fed beef ribeye, sirloin, tenderloin
  • asparagus stalks (Thinly shaved)
  • small bunch of pea shoots
  • 1 lemon
  • olive oil
  • fancy salt
  • plastic wrap
  • parmesan cheese
  • edible flowers (if they are in your backyard)

Thinly slice the beef, place it between plastic wrap, you want the circumferance to be about half of the plate you are serving it on. Pound it with your fist until it increases to the size of the plate (almost double). Slice asparagus and warm in olive oil and salt. Sprinkle the beef with fancy salt and then garnish the beef with the asparagus, pea shoots and flowers as well as olive oil and lemon juice. Serve and eat immediately.


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5 responses to “Beef Carpaccio (VIDEO)”

  1. ariyele says:

    congrats on getting engaged! already entered the trip to italy! i love you two and what you do. for realzy realz. the italy trip vid was INCRED. truly truly. cheers!

  2. Kevin O says:

    God! I want some more of that beef carpaccio! Can we make it again next week?

  3. Nico Sanchez says:

    Can you provide more guidance around the cuts of beef that work best for carpaccio? The examples “ribeye, sirloin, tenderloin” range widely from lean to fatty… THANKS!

  4. Foody2 and Oliver says:

    This looks easy and of course beautiful. I know it’s important for me to watch how this is done, but because I’m enjoying the comments between Mirra and Daniel I have to watch it several times to get it down. What keeps the meat preserved to allow it eaten raw?

  5. Katherine_of_Texas says:

    So cute. Thanks for the info.

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