Carpaccio Recipe – Eats Now

Name: Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef, filet mignon; 1/2 cup olive oil, extra-virgin; 1/2 cup lemon juice; 1/4 cup red wine; 1 tablespoon shallots minced; 2 tablespoons capers drained; 2 tablespoons parsley leaves chopped; 1 x salt; 4 ounces mushrooms cleaned; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

1 pound beef, filet mignon
1/2 cup olive oil, extra-virgin
1/2 cup lemon juice
1/4 cup red wine
1 tablespoon shallots minced
2 tablespoons capers drained
2 tablespoons parsley leaves chopped
1 x salt
4 ounces mushrooms cleaned
2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1
Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing.
2
While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley.
3
Gradually whisk in olive oil by pouring in as a small stream.
4
Add salt and mushrooms and toss.
5
Refrigerate for at least 20 minutes.
6
Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices.
7
Place beef slices on platter or individual plates.
8
Top with sauce with additional sauce served on the side.
9
Sprinkle parmesan cheese over the filet slices.
10
Serves 2 as an entree, and 6 as an appetizer.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound beef, filet mignon, 1/2 cup olive oil, extra-virgin, 1/2 cup lemon juice, 1/4 cup red wine, and more.

Yes, Carpaccio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carpaccio

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