Carpaccio Tony’S

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Servings: 6 Difficulty: Advanced
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Elegant slices of rare beef topped with a creamy, tangy caper and shallot sauce
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Carpaccio Tony’S

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 246.3

Description

This classic Italian appetizer features paper-thin slices of high-quality beef tenderloin, served rare and topped with a rich, homemade mayonnaise-based sauce. The dish balances the delicate, tender texture of the meat with the sharp, briny kick of capers and shallots, brightened by fresh lemon juice and Dijon mustard. It is an impressive yet manageable dish perfect for entertaining or a special dinner at home. The key to success is using the freshest, leanest beef possible and ensuring it is partially frozen for easy slicing. Serve immediately for the best experience.

Ingredients

Directions

  1. Place the beef tenderloin in the freezer for about 1 to 2 hours until it is firm and partially frozen, but not solid.
  2. Using a very sharp knife or a mandoline, slice the beef as thinly as possible into translucent rounds.
  3. Refrigerate the sliced beef on a plate until ready to serve.
  4. In a mixing bowl, combine the egg yolk, Dijon mustard, seasoned salt, and freshly ground pepper.
  5. Add the fresh lemon juice to the egg yolk mixture.
  6. Start whisking vigorously with a wire whisk or using an electric mixer on low speed.
  7. Gradually drizzle in the Italian olive oil, bit by bit, while whisking constantly to emulsify the mayonnaise.
  8. As the mixture thickens, you can add the remaining oil a little faster until the mayonnaise is creamy and stable.
  9. Rinse the finely chopped shallots under cold water in a cheesecloth to remove excess pungency.
  10. Squeeze the cheesecloth tightly to extract as much moisture from the shallots as possible.
  11. Stir the drained shallots into the prepared mayonnaise.
  12. Add the Worcestershire sauce, liquid hot pepper sauce, finely chopped capers, and beef stock to the mayonnaise.
  13. Stir well to combine all ingredients into a smooth sauce, adjusting seasoning to taste.
  14. Arrange overlapping slices of the cold beef on individual serving plates.
  15. Spoon a generous amount of the caper shallot sauce over the top of each beef slice.
  16. Serve immediately while the beef is cold and the sauce is fresh.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 246.3kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 4.5g23%
Cholesterol 86.3mg29%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.8g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carpaccio, beef, tenderloin, appetizer, italian, raw, mayonnaise, capers, shallots, lemon, dijon, entertaining, quick, elegant, raw beef, tonys, classic, fine dining, umami, briny
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