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Carpaccio: A Recipe for Italian Sophistication




Copyright 2008 Kevin D Weeks
Carpaccio is an Italian version of Beef Tatare. Made of raw beef and dressed with lemony mayonnaise, it was created in Harry's Bar in Venice, which, despite the name, is actually a first class restaurant opened by an Italian named Giuseppe Cipriani in 1931. My version uses a balsamic vinaigrette instead of mayonnaise and is a wonderfully light summer meal. If the raw beef concerns you, then quickly brown the steak on all sides over high heat before proceeding. It won’t be as good but it will eliminate any possible contamination. (Larger image.) Serves 2.

Prep Time: 45 minutes

Total Time: 45 minutes


  • 1 lb. steak (tenderloin is best); partially frozen
  • 2 tsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • 1 cup baby arugula leaves
  • 1 oz Parmigiano-Reggiano (or other hard Italian cheese)


1. Whisk together mustard, vinegar, oil, and salt and pepper.

2. Slice the steak as thin as possible (this is much easier if it's partially frozen or use an electric knife).

3. Arrange arugula on two plates, top with beef slices, and lightly season with a good sea salt and freshly cracked black pepper.

4. Garnish with shavings of Parmigiano, then sprinkle lightly with vinaigrette.

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