Beef carpaccio?

Question

Every recipe I've seen for carpaccio suggests at least searing the beef loin before it is cut. I purchased some loin that is *already* thinly sliced...does anyone have any suggestions for how to prepare the meat at this point? Thanks in advance...

Sorry, I'm not sure I was clear...the meat is not yet cooked. The recipes I have seen suggest searing the meat prior to slicing so that the outer part is seared but the centre is rare. The meat I have is sliced already, so I can't do that. Any suggestions?

Answer 1

I've seen the beef seared, too. Giada DeLaurentis is a big proponent of it and you can't get more traditional Italian than her.

Some people really don't like the idea of totally raw beef which is why many chefs sear the edges. If you want to sear what you have, you could pop it in the freezer to make it really firm, then sear it as a single piece. As soon as it thaws, you're back to where you would have been if you hadn't purchased a sliced tenderloin.

Answer 2

The way that I have always used beef loin this way is to first slightly freeze the meat while it is still raw then slice paper thin. Serve on a cold plate, with white truffle oil on the top and cracked black pepper and squeeze fresh lemon on the top. Also, sprinkle some shredded parmesan over the top. Serve with some hard crusty bread (toast points). This is the best recipe for carpaccio, I crave this all the time. Good luck.

Answer 3

Thats it.
Carpaccio refers to a dish made of thinly sliced raw, yes RAW!, beef or tuna, usually served as an appetizer. Typically the thin slices are served with a dressing of olive oil and lemon juice plus seasoning, often with green salad leaves such as arugula or radicchio and thinly sliced Parmesan cheese.

Answer 4

All you have to do is put it on a plate and season it.