Carpaccio is surprisingly easy to prepare at home

The first time I tasted carpaccio was at Harry’s American Bar in Venice, where it was created in 1950 by Giuseppe Cipriani. I had come for the famous Bellini cocktail, a blend of white peach purée and Prosecco, but it was the carpaccio that stole the show.

Served alongside my drink was a plate of paper-thin slices of raw beef, drizzled with a creamy “secret” mayonnaise-mustard sauce. I was instantly charmed by its silky texture and delicate, refreshing flavor.

As the original beef carpaccio gained worldwide fame, it evolved. Today, it’s often dressed simply with olive oil, fresh lemon juice, salt, and pepper, then finished with shaved Parmigiano-Reggiano and a scatter of arugula or thin slices of fresh artichoke. The dish is named for the Venetian painter Vittore Carpaccio, whose bold reds and bright whites reminded Cipriani of the vivid hues of raw beef.

Over time, the term “carpaccio” has expanded to include other thinly sliced raw meats and fish, such as tuna or salmon, as well as vegetables like zucchini and beets, and even fruits such as pears or citrus. All are beautifully arranged on the plate, making for an elegant appetizer or light lunch.

Despite its sophistication, carpaccio is surprisingly easy to prepare at home. Start with high-quality beef tenderloin, carefully trimmed of fat and gristle. Place it in the freezer for one to two hours, until firm but not rock-solid.

Using a very sharp slicing knife, cut the meat against the grain into paper-thin slices, about 1/8 inch thick. If your knife skills aren’t quite there, lay the slices between sheets of plastic wrap and gently pound them thinner with the flat side of a meat pounder or with a rolling pin.

Carpaccio can be sliced several hours ahead of time, tightly wrapped, and refrigerated until ready to serve.

Hereford Grill’s Easy Beef Carpaccio

This recipe is adapted from Hereford Grill/Da Silva Hospitality Group’s Corporate Chef Manuel Garcia. He says, “This elegant carpaccio may look like something from a steakhouse, but it’s surprisingly simple to prepare in your own kitchen. With tender beef, sautéed mushrooms, peppery arugula, and shaved Parmesan, this dish is fresh, flavorful, and perfect for a special dinner.”

Pairing Rombauer Vineyards 2022 Santa Lucia Highlands Pinot Noir ($65) with carpaccio complements the beef’s tender texture and delicate flavor without overpowering it.

1 lb. beef tenderloin (ask your butcher to trim it for you)

1/2 cup extra virgin olive oil

2 cups Baby Bella or cremini mushrooms sliced

Coarse salt and freshly ground black pepper to taste

1 tablespoon fresh oregano (or 1 teaspoon dried oregano)

2 cups of fresh arugula

½ cup Parmesan cheese, shaved

Optional: balsamic glaze or a few drops of truffle oil

Step 1:

Wrap tenderloin tightly in plastic wrap and place it in the freezer for about 1 to two hours. Chill four dinner plates in the refrigerator until serving time.

Step 2:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add sliced mushrooms, season with salt, pepper, and oregano. Sauté for 2–3 minutes until just tender but still slightly firm. Remove from heat and let cool completely.

Step 3 - Make dressing:

1 tablespoon whole-grain Dijon mustard

1 tablespoon red wine vinegar or sherry vinegar

1 teaspoon honey

Remaining olive oil

Kosher salt and freshly ground black pepper to taste

Whisk all ingredients together in small bowl.

Taste and adjust salt or sweetness as needed.

Step 4:

Once firm, remove plastic wrap from beef. Using a very sharp knife carefully slice the beef across the grain into paper thin slices, about 1/8” thick. If not thin enough, place slices between two sheets of plastic wrap and gently pound them thinner with the flat side of a meat pounder or with a rolling pin. Arrange slices in a single layer on the four chilled plates.

Step 5 - Assemble the dish:

Scatter the cooled mushrooms on top of the sliced beef.

Scatter fresh arugula in over the dish.

Using a vegetable peeler, shave Parmesan generously over everything.

Drizzle lightly with the dressing.

Optional: Finish with a light drizzle of balsamic glaze for a beautiful presentation.

Serve immediately with fresh baguette slices.