How to Make Flavour Packed Beef Carpaccio
Carpaccio is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice. This carpaccio recipe practically melts in your mouth and is absolutely packed with flavour!
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1 Quality Mark beef tenderloin
To make sure your carpaccio is safe to eat buy your beef tenderloin from a clean and credible butcher, tell the butcher what you plan to do with it and ask if the chosen meat will be suitable, and make the carpaccio on the same day you buy the meat.
1 jar capers
125g sour cream
1 jar dijon mustard
1 jar anchovy
1 bottle black truffle oil
To Make Carpaccio
Blitz rosemary, lemon zest, garlic, salt and pepper to fine crumb and roll tenderloin in it.
Sear tenderloin on high heat until just browned on each side.
Wrap tightly in cling film and put in freezer.
Whisk lemon juice, mustard and anchovies together.
Slowly whisk in truffle and olive oil.
Season to taste.
Mix horseradish, sour cream, dijon, lemon and salt and pepper for horseradish cream.
Heat oil in pot on a high heat.
Add capers and they should open after about 20-30 seconds.
Remove beef from the freezer, slice as thinly as possible.
Nutrition Information per Serving (80g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)