Thin, silky, and bursting with flavor, Carpaccio de bœuf is a dish that embodies sophistication and minimalism. Originally an Italian creation, this raw beef delicacy has been warmly embraced by French cuisine, often served as a refined starter in bistros, brasseries, and gourmet restaurants.
🇮🇹 Origin: A Tale of Venice
Carpaccio was invented in Venice in the 1950s by Giuseppe Cipriani, founder of Harry’s Bar, for a countess who was told to eat only raw meat. He named it after the painter Vittore Carpaccio, whose artwork featured the same vivid red hues as the beef slices on the plate.
The French adapted the idea with their own twist—often adding herbs, cheese, truffle oil, or mustard-based dressings—to create a version that aligns with French culinary finesse.
🧾 Ingredients (For 2 servings)
200 g beef tenderloin (filet mignon or sirloin)
2 tbsp extra virgin olive oilJuice of half a lemon
Salt & freshly ground pepperParmesan shavings (or aged Comté)
A handful of arugula (roquette)Capers
Truffle oilBasil or chives
Crushed pink peppercorns🥶 Preparation: Handle with Care
1. Freeze the Meat Briefly
To slice the beef paper-thin, wrap it tightly in cling film and place in the freezer for 30–40 minutes. It should be firm but not frozen solid.
2. Slice It Thin
Using a very sharp knife (or a slicer), cut the beef into ultra-thin slices. If needed, you can pound the slices gently between parchment paper to flatten them further.
3. Arrange on Plate
Place the slices in a single layer on a chilled plate, slightly overlapping for a decorative effect.
🧴 Dressing & Garnishing
Drizzle with olive oil and lemon juice.
Sprinkle salt, pepper, and Parmesan.Top with arugula, capers, or fresh herbs.
Finish with a light drizzle of truffle oil or balsamic reduction (optional but heavenly).🥖 Serving Tips
Serve immediately after plating to preserve freshness.
Pair with baguette toasts or crackers.Ideal as a starter for a French-Italian-themed dinner.
🍷 Wine Pairing
This delicate dish calls for a light red wine such as Pinot Noir, or a dry rosé from Provence. For white wine lovers, a Chablis also complements it well.
🥩 Best Cuts for Carpaccio
To ensure tenderness and safety, always use very fresh, high-quality beef. Ideal cuts include:
| Cut | Texture |
|---|---|
| Filet mignon | Extremely tender and lean |
| Sirloin | Slightly more flavorful, still tender |
| Top round | Lean and economical if sliced very thin |
💡 Ask your butcher for meat suitable for raw consumption. Organic and grass-fed beef is recommended.
🔄 Variations
| Style | Ingredients |
|---|---|
| Carpaccio Provençal | Add olives, sun-dried tomatoes, and herbs de Provence |
| Asian Fusion | Soy sauce, sesame oil, and wasabi mayo |
| Truffle Delight | Truffle oil, mushrooms, and shaved black truffle |
⚠️ Safety Tips
Always use fresh, chilled, and clean utensils.
Consume immediately after preparation.Avoid serving to immunocompromised guests or pregnant individuals unless pasteurized alternatives are used.
🧡 Why You’ll Love Carpaccio de Bœuf
🌟 Final Thought
Carpaccio de bœuf is more than a dish—it's a celebration of purity, flavor, and presentation. Whether served at a candlelit dinner or a chic summer lunch, it brings a gourmet flair with astonishing simplicity.
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