Carpaccio is an Italian dish mainly served as appetizer from Piedmont region of Italy. Piedmont is known for it's "Carne Cruda" which means "Raw Meat" and carpaccio is one of the best known carne cruda which is thinly sliced raw beef which can also be veal, venison, salmon or tuna.
The most important thing to make beef carpaccio is finding really fresh and good quality beef and using the right cut of the beef. Tenderloin is the right part of the animal, using filet mignon which is the smaller end of the tenderloin would the nicer since it is more tender and lean. You serve it on greens with salt, pepper, lemon juice and parmesan shavings, arugula is my favourite, the peppery taste compliments very well with the beef cut. This time I had really nice and fresh radish, the crunchiness and the colour was great addition to the dish.
It has to be really thin cut. The general consensus is wrapping tight in stretch film and freezing and cutting with a slicer, it will give you perfect cuts. You can still have good looking slices by hand. If you do it by hand there is two ways you prepare your carpaccio; after you slice your beef as thin as you can by hand, you can press and pull with your knife or you put your slices between two parchment paper and pound gently or roll with a rolling pin. To me, the best result is rolling the slice between parchment papers.
It has to be really thin cut. The general consensus is wrapping tight in stretch film and freezing and cutting with a slicer, it will give you perfect cuts. You can still have good looking slices by hand. If you do it by hand there is two ways you prepare your carpaccio; after you slice your beef as thin as you can by hand, you can press and pull with your knife or you put your slices between two parchment paper and pound gently or roll with a rolling pin. To me, the best result is rolling the slice between parchment papers.
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