Pâte à Choux
Gabrielle Hamilton
102 ratings with an average rating of 4 out of 5 stars
102
1 hour 20 minutes
Beef Carpaccio
- Total Time
- 30 minutes, plus 2 hours for chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound beef tenderloin
- 4cups neutral oil, such as vegetable or canola oil
- 1large russet potato, peeled, cut into 2½-inch-by-¼-inch matchsticks and soaked in water
- Kosher salt and freshly ground black pepper
- Black- or white-truffle oil, for drizzling
- 2cups arugula (about 1½ ounces), washed and trimmed
- ½lemon, juiced (about 1½ tablespoons)
- Extra-virgin olive oil, for drizzling
- 2ounces Parmesan, shaved into curls with a Y-peeler
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
2396 calories; 248 grams fat; 27 grams saturated fat; 1 gram trans fat; 152 grams monounsaturated fat; 63 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 30 grams protein; 1072 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Trim the beef tenderloin of all fat, sinew and silver skin. Tightly wrap the beef in plastic wrap, and place in freezer until firm, about 2 hours.
- Step 2
Remove the beef from the freezer, and slice it crosswise into ⅛-inch-thick rounds. Divide the sliced beef into 4 equal portions among 4 sheets of parchment. Arrange the slices for each portion into a round, like a four-leaf clover or a pansy, with each petal slightly overlapping the next. Place a clean sheet of parchment on top of each neatly arranged round, and with the heel of your hand or a rolling pin, gently press the meat into cracker-thin, uniform circles without tearing the meat, working quickly to keep the meat from warming. Transfer the parchment-covered portions and 4 plates to the refrigerator to chill.
- Step 3
Set up a stovetop fryer by heating the neutral oil in a Dutch oven over medium heat. Attach a candy thermometer to the side of the fryer, and heat the oil until the gauge reads 325 degrees, about 7 minutes. Thoroughly and carefully drain, then pat-dry, the matchstick potatoes. Just before cooking the potatoes, increase the temperature to high in anticipation of the plummeting in temperature. Add the potatoes to the oil and cook, agitating with a spider or slotted spoon to ensure even cooking, until the potatoes are light and golden in color, 2 or 3 minutes. Using a slotted spoon, transfer the potatoes to a paper-towel-lined plate. Season with kosher salt and a few drops of truffle oil.
- Step 4
Dress the arugula with lemon juice, a drizzle of olive oil, kosher salt and plenty of freshly cracked black pepper.
- Step 5
To assemble, remove the top layer of parchment from a beef portion, turn the beef onto a chilled plate and carefully peel off the remaining parchment. Repeat with the remaining beef portions. Season the beef with salt and freshly ground black pepper. Pile the dressed arugula, Parmesan, then the warm matchstick potatoes on the beef in 4 even portions. Season with salt, pepper and several drops of truffle oil.
Private Notes
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Cooking Notes
Michael Cameron
Glad to read about attention given to "honest" food. I hate it when my avocado toast lies to me.
Ellen
If you eat sushi, it’s raw fish. I understand the concerns but this has been served for decades; I’ve been eating it for 13 years...not a concern. The beef melts in your mouth because it is paper thin. This is not hamburger from a supermarket. Buy it from a real butcher shop. You will not get sick.
Ellen
We’ve made the identical version of this for years, leaving out the french fries, and served it as an appetizer. It’s delicious! However I would never bother to cut my own beef...we order it from a butcher a couple of days ahead so he has time to freeze the beef—it’s very affordable since you use so little per serving and it doesn’t cost any more for the service.
Bonnie
instead of the fries, my husband made onions straws...very thinly slice onions dusted with flour and cornstarch, half and half, and deep fried...you can fry them in an inch of oil because they are so thin and it is delicious.
Hector Lahera
Use the rolling pin. Put it in the freezer with the meat.
Nina
People, people - a little less kvetching, a little more attention to how to use the internet. Half these comments are on the article, not on the recipe. If you don't want to make carpaccio, fine - don't make it. No need to tell us. Now, a question: I notice the absence of parmigiano which I have always assumed is integral to this dish. Did anyone who made this recipe miss it?
Prakash Nadkarni
Look up "truffle oil" in Wikipedia: nearly all the stuff sold is a dilute solution (in oil) of 2,4-dithiapentane, an easily synthesized molecule that's truffle's predominant flavor principle, just as synthetic vanilla's a solution (in alcohol) of vanillin, which is made synthetically from guaiacol, a byproduct of wood distillation.So buy the cheapest stuff you can get.
Hector Lahera
You don't know what you are missing. Try it. You'll see.
LK
Is it really important that they photos fries are shoestring rather than matchstick?
Joel
You are absolutely correct. Safe and delicious. But, if anyone is concerned with surface contamination, they can dip the whole tenderloin in boiling water for 30 seconds before putting in the freezer. It only discolors a tiny outer ring - barely noticeable. I do this with large cuts of beef before grinding into hamburger for "rare" cooking.
Michael
Then you've never had really good carpaccio. It's incredible. Doesn't need any major seasoning and it has to be raw by definition. It just melts in your mouth. Give it a try. You won't regret it.
Barb
I’ve got to be missing something here, because it seems to me that the the dish is raw, mostly unseasoned, steak. Just not getting the appeal.
Anthony Machacek
Stay with the hot dog and do not forget the ketchup
Margaret Boerner
I assumed the author meant parmigiano when he said "Parmesan."
jenniesb
What brand of truffle oil do you recommend?
Sue L
Covid PS: This is a practically perfect feel-good meal for these trying times. Despite my earlier comments on matchsticks vs. shoestrings, I’ve recently used Alexia frozen Yukon Gold fries instead of cutting/frying my own. Also, taking a note from Le Zie (“The Aunts”)—a longtime Venetian fave of mine in NYC—I’d top the dressed arugula with the chilled tenderloin slices, and serve the fries on the side.
Sue L
Re LK's question whether it matters if the fries in the photo are matchsticks or shoestrings: In fact it does, given that most first-timers and less-experienced cooks tend to take the illustration as a benchmark--if their results don't match up, they may think they've failed. And then, Chef Hamilton correctly specified matchsticks because the texture & crispness do make a difference vis-à-vis shoestrings!
Frank
I had beef carpaccio at the restaurant in the Villa Ephrussi de Rothschild at Saint-Jean-Cap-Ferrat (there's a fancy set of names for you) next to Nice in the South of France - here https://goo.gl/maps/z68oXRTkJuj5Tg3F9 I wasn't the best meal ever - but in such a fancy sounding place it felt like the right thing to do. Otherwise I enjoy it at my favourite Japanese restaurant - where it comes with a dipping sauce of something like soy, vinegar and maybe mirin - and chopped spring onions.
JS
I’ve loved this dish (without the fries)for years. In Italy it was served with Bresaola in one restaurant. Also love salmon carpaccio- with sushi grade salmon. In both cases, add capers-yum.
agedtechie
Just to reply to a couple of concerns I have seen on this item: first, the appeal has to do with the amazing taste of a piece of quality beef, something that cannot be duplicated in a cooked piece. Second, if you are concerned about the contamination, tie the piece of meat up into an even round and sear it quickly on all sides (this takes like 4 minutes max on high heat). lastly, I swap the truffle oil for some truffle butter, just a dab melted and dropped on the meat at a few points...yum...
Nina
People, people - a little less kvetching, a little more attention to how to use the internet. Half these comments are on the article, not on the recipe. If you don't want to make carpaccio, fine - don't make it. No need to tell us. Now, a question: I notice the absence of parmigiano which I have always assumed is integral to this dish. Did anyone who made this recipe miss it?
chef Pace, milano
I often make Carpaccio, I use the recipe of Arrigo Cipriani of Harry's Bar in Venice, he is the creator of this dish, sorry your assumption is incorrect, Parmigiano is not an integral ingredient of this dish.
Margaret Boerner
I assumed the author meant parmigiano when he said "Parmesan."
Ann Waggoner
Oops, forgot the vergine olive oil which must be drizzled over.
Ann Waggoner
I have eaten carpaccio Many times in Italy. It is served nearly covered with arugula topped with shaved parmigiano romano. Delizioso!
Mare
I typically serve this with caponata. That way, I can pile it on crusty French bread, top it with the Parmigiana, and enjoy some lovely open faced sandwiches.
Hector Lahera
Use the rolling pin. Put it in the freezer with the meat.
Bonnie
instead of the fries, my husband made onions straws...very thinly slice onions dusted with flour and cornstarch, half and half, and deep fried...you can fry them in an inch of oil because they are so thin and it is delicious.
Paul L.
LK: A great add. Some folks might prefer curly fries or the French Canadian Poutine. Why not plop a great big fat hot boiled potato right on top in lieu of the pomme de terre frites just to gently wilt the arugula for a proper finish.
Ellen
If you eat sushi, it’s raw fish. I understand the concerns but this has been served for decades; I’ve been eating it for 13 years...not a concern. The beef melts in your mouth because it is paper thin. This is not hamburger from a supermarket. Buy it from a real butcher shop. You will not get sick.
Joel
You are absolutely correct. Safe and delicious. But, if anyone is concerned with surface contamination, they can dip the whole tenderloin in boiling water for 30 seconds before putting in the freezer. It only discolors a tiny outer ring - barely noticeable. I do this with large cuts of beef before grinding into hamburger for "rare" cooking.
Herb
I had this last week in Brussels in a wonderful restaurant. Divine! As stated innumerably here, you need a trusted butcher to select the meat. (Or a trusted Chef to prepare and enjoy!)
Marie
No disrespect here, but I am still worried. Raw beef could have e coli or salmonella, no? Even if it comes from a high end butcher. I also avoid raw fish on account of parasites
Jan
Two words: Taenia saginata.
Barb
I’ve got to be missing something here, because it seems to me that the the dish is raw, mostly unseasoned, steak. Just not getting the appeal.
Nan
I’m thinking the exact same thing.
Hector Lahera
You don't know what you are missing. Try it. You'll see.
Michael
Then you've never had really good carpaccio. It's incredible. Doesn't need any major seasoning and it has to be raw by definition. It just melts in your mouth. Give it a try. You won't regret it.
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