Beef Carpaccio from Harry's Bar

Beef Carpaccio from Harry's Bar

© Ian Ehm

Beef Carpaccio from Harry's Bar

Beef Carpaccio from Harry's Bar

© Ian Ehm

Carpaccio is more modern than its reputation suggests. The dish was invented in 1950 by Giuseppe Arrigo Cipriani in Harry's Bar in Venice. It owes its name to the Renaissance painter Vittore Carpaccio, famous for his red and white tones, to whom an exhibition was dedicated in Venice at the same time.

Preparation time:
40 minutes (plus 12 hours to freeze, 1.5 hours to thaw)

Ingredients (Serves 4)

500
g
fillet of beef, well matured and trimmed
salted capers
1
egg yolk
1
tablespoon
Dijon mustard
2
tablespoon
lemon juice
150
ml
grape seed oil
3
tablespoon
sour cream
2
teaspoon(s)
Worcestershire sauce
a little
white pepper
1
pinch(es)
salt
some
olive oil

Preparation

  • Wrap the meat in cling film and freeze overnight – this makes it possible to slice it very thinly. Remove from freezer one hour before serving.
  • Soak the salted capers well for one hour, changing the water several times, then leave to dry on kitchen paper.
  • For the carpaccio salsa, mix the egg yolk, mustard and half of the lemon juice. Add the grape seed oil in a thin stream, stirring constantly with a whisk, so that an emulsion forms, just as when making mayonnaise. Stir in the sour cream and season with Worcestershire sauce, salt, pepper and lemon juice.
  • To serve, brush the centre of the plate with a thin layer of olive oil. Cut the fillet into slices about 3mm thick. The best way to do this is with a meat slicing machine, but a sharp knife and a little practice will also do.
  • Arrange on the plates. Allow to defrost for at least 15 minutes so it comes to room temperature. Spread the salsa and the salted capers on the meat and serve.

Tip

Lots of Worcestershire sauce!

We serve the carpaccio very classically and close to Cipriani's original recipe, with a lusciously spicy mayonnaise with lots of Worcestershire sauce, which was used in Harry's Bar in the 1950s as an all-purpose sauce.