Recipe
Beef Carpacio Recipe
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Mystic_river1 / All my dishes 2 years ago
Raw beef sliced paper thin and dressed with olive oil and capers, or mayonnaise, created in the 1950s at Harry's Bar in Venice as an antipasto named after the Venetian artist Vittore Carpaccio, to commemorate an exhibition of his works taking place i... More
Prep:5m Servings:12
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 Mystic_rive |
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Fans
Ingredients
- 1 Lb tenderloin beef
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 Small lemon salt and ground black pepper
Directions
- Just slice beef thin or ask your butcher to do it. Plate it with rest of ingredients and there you go!
- Mangia
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Average score: 4.9 / 5
No. of ratings: 10
No. of ratings: 10
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liezel 2 years ago said:
Ate something like this a while ago. Very tasty! Great post
pipit13 2 years ago said:
You have so many interesting recipes
notyourmomma 2 years ago said:
When my little sister ran her piano bar, this was THE appetizer. It was devoured by many a martini swilling happy diners. It was one of our favorites too. Thanks for the memory.
robertg 2 years ago said:
This is great,had it before and fell in love with it.Thanks for the post...Bob
jenniferbyrdez 2 years ago said:
Perfect.
zena824 2 years ago said:
Yummers!!!!
wolfpackjack 1 year, 11 months ago said:
I have to agree with the garlic... works great... never had problems with vampires... or recent girlfriends. Hmmmm, might have to rethink it... naw. Better to have the garlic. The chowder is super easy to make. I read a book while "working" on it. thanks for the posts
dave
foodlover24 1 year, 5 months ago said:
Capers are a must for this recipe.
tilgidh 1 year, 3 months ago said:
Simply wonderful. *5*