Traditional Carpaccio

A very simple dish to make, usually served as an appetizer. Carpaccio was invented at Harry’s Bar in Venice. The dish was named Carpaccio by Giuseppe Cipriani, the bar’s former owner, in reference to the Venetian painter Vittore Carpaccio. Though the original was served with a mustard sauce, the following is the more traditional modern day version.

Serves: 1


4 oz Beef Tenderloin
2 tablespoons extra virgin olive oil
1 tablespoon Capers
1/2 to 1 oz Shaved Parmesan cheese
Kosher Salt
Fresh ground pepper




Remove any fat. Slice the beef as thinly as possible 1/8 to 1/4 inch thick. You maybe able to have your butcher to slice it for you. Place piece of the beef between two clear wrap sheets. Pound the beef with a flat kitchen hammer (tenderizer) until they are paper thin. If slicing the beef yourself, it is advised to partially freeze the tenderloin, 2 hours in the fridge should be enough. This will make cutting thin slices easier.


When meat is prepared. Arrange the slices on a chilled plate. Now drizzle olive oil over the beef, spread the capers across the beef. Salt and pepper to taste. Finally spread the shaved Parmesan over the beef.


Eating raw beef can be dangerous. Always get your beef from a reputable source and choose a high quality Prime or Choice, maybe Select.

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