The carpaccio recipe
for your table
Wrap the piece of beef tenderloin tightly in plastic wrap and place it in the freezer for half an hour. The meat should firm up without freezing through; only then can you cut it into wafer-thin slices with a sharp knife.
Cut the meat as thinly as possible against the grain. If you can’t get it thin enough, place the slices between two sheets of plastic wrap and gently flatten them further by tapping them with the flat side of a chef’s knife or the bottom of a pan until they are translucent.
Arrange the slices overlapping on a chilled plate, or roll them up and stand them upright in a shot glass. Drizzle them with olive oil and a few drops of lemon juice, then season with salt and pepper.
Scatter the rocket, Parmesan shavings, and toasted pine nuts over it, and serve the truffle mayonnaise or balsamic dressing in a separate small glass alongside it. Serve immediately, as carpaccio should be served cold.
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The story
Carpaccio is Italian and consists of raw beef sliced so thinly that you can see through it. The name is often associated with the painter Vittore Carpaccio and the red in his work, but that is an anecdote, not an established fact. What is certain is the technique. No heat is involved, so nothing further changes the texture of the meat: everything depends on the thickness of the slice and the cut you start with. Beef tenderloin and fillet are lean and have hardly any sinew, which is exactly what you want to eat raw.
The right glass
Carpaccio is normally served flat on a plate, so the glass serves two purposes here. For the amuse version, roll up the slices and stand them upright in a low, wide glass; the arugula and cheese then rise above the rim, with room for a small fork alongside. Serve the dressing in a separate small glass so the truffle mayonnaise or balsamic vinegar does not soak into the meat in advance and everyone can add as much as they like. The ideal shape for rolled slices is a low glass with a wide opening and straight sides; that exact shape is not in our range, so we chose the amuse glass that comes closest. Even smaller sizes for sauces can be found among the shot glasses.
Pasabahce Timeless Amuse Glass 23.6 cl (4 pieces)
La Rochère Sweet Ramequin 5cl (6 pieces)
Both sets together € 37,90.
The right tools
For carpaccio, in addition to the glass, use a zester to shave the Parmesan cheese and lemon zest, and a citrus press for the lemon juice. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 41,85.
What will you serve with it?
Raw beef with olive oil, Parmesan cheese, and truffle calls for a wine that does not overpower it. A red wine with little oak works well, while many people prefer sparkling wine with the amuse version served in a glass. Well-known choices include Brunello and Prosecco. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
Beetroot carpaccio or carpaccio made from thinly shaved zucchini is the vegetarian version: cook the beetroot first, then shave it with a mandoline; use the zucchini raw in long ribbons. Goat cheese instead of Parmesan makes the whole dish milder, and you can replace truffle mayonnaise with a dressing of balsamic vinegar, olive oil, and a little mustard. You can use the same approach with salmon or tuna, but then add lemon and dill instead of cheese. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Take the meat out of the refrigerator only when you are ready to plate it, and use chilled plates or glasses; on a warm plate, carpaccio changes color within a few minutes. Dry-roast the pine nuts in a pan and let them cool before sprinkling them over the dish, otherwise they will become limp. Add the dressing last, or serve it in a separate small glass alongside.
Good to know
How do you get the meat paper-thin?
Wrap the piece tightly in plastic wrap and place it in the freezer for half an hour. It should feel firm but not freeze through, because frozen meat cuts raggedly. Then use a long, sharp knife to slice it against the grain. If the slices still aren't thin enough, place them between two sheets of plastic wrap and tap them with the flat side of a chef's knife or the bottom of a pan until they become translucent. Tap, don't press, or the meat will tear.
What is the difference between it, tartare, and beef tataki?
All three are made from raw or nearly raw beef, but the preparation differs. Carpaccio is sliced: whole, paper-thin slices. Tartare is minced or very finely chopped and seasoned with onion, capers, and mustard. Beef tataki is briefly seared all around and then quickly chilled, so it is cooked on the outside and raw inside. You notice the difference mainly in the texture.
What meat can you use?
Beef tenderloin and fillet are the usual choices: lean, fine-textured and free of sinew. A rump or a thin loin can also work, but first trim off the silver skin. Buy the meat from the butcher and tell them you are going to eat it raw; then they know which cut to choose and how to package it.
Can you prepare carpaccio in advance?
You can prepare it a few hours in advance, provided you cover it well and keep it cold. Arrange the slices on the plate or in the glass, cover them tightly with cling film and place them in the refrigerator. Add the oil, lemon juice and garnish just before serving, because acid discolours the meat and rocket wilts. Finishing it at the last moment looks best.
Raw meat: what should you look out for?
Buy fresh meat from the butcher and say that it will be eaten raw. Keep it cold from start to finish, use a clean board and a clean knife, and eat it on the day you buy it. Do not let it come to room temperature on the counter, and do not keep leftovers for the next day.
Frequently asked questions
How do you slice carpaccio wafer-thin?
Place the meat in the freezer for half an hour, tightly wrapped in cling film. It will become firm enough to cut into thin slices with a sharp knife, against the grain. If the slices are still too thick, place them between two sheets of cling film and gently flatten them further with the flat side of a chef’s knife.
What is the difference between carpaccio and tartare?
Carpaccio is sliced, while tartare is minced. With carpaccio, the slices remain intact and are so thin you can see through them; with tartare, the meat is finely chopped or minced and seasoned with onion, capers and mustard. Beef tataki is different again: it is briefly seared and cooked only on the outside.
Can you make vegetarian carpaccio?
Yes. Beetroot is the best-known version: cook the beetroot, let it cool and shave it into wafer-thin slices on a mandoline. Courgette can be used raw, in long thin ribbons. The assembly remains the same, with olive oil, lemon juice, pine nuts and cheese sprinkled over it.
Which glass do you use for carpaccio as an appetizer?
A low, wide amuse-bouche glass in which you place the rolled-up slices upright, so the garnish sticks out above them and there is room for a small fork. Serve the dressing separately in a small glass of around 5 centilitres; then everyone can add their own amount, and the sauce does not soak into the meat too soon.
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