Kitchen appliances and utensils: cutting board, knife, serving dish, whisk, deep bowl, 2 flexible cutting boards, meat chopping knife, tablespoon, teaspoon, cling film
Ingredients
| Beef tenderloin | 300 g |
| Egg yolk | 2 pcs. |
| Olive oil | 100 ml |
| Dijon mustard | ½ tbsp l |
| Cream 10% | ½ tbsp l |
| Oregano | 1 pinch |
| Basil | 1 pinch |
| Ground red pepper | 1 pinch |
| Salt | 1 tsp |
| Sugar | 0.5 tsp |
| Lemon juice | 1 tsp |
| Onion | ½ pcs |
| Balsamic vinegar | 1 tsp |
| Hard cheese | 100 g |
| Olives | 8-10 pcs. |
| Greenery | 1 bunch |
| Baguette | 1 PC. |
Step cooking
Sauce
- In a deep bowl, place 2 chicken yolks and easily mix them with a whisk until liquid.
- In a thin stream, gradually pour 100 ml of olive oil (can be replaced with sunflower oil) and whisk quickly. The result should be a thick, lush mass. Add to it ½ tbsp. l Dijon mustard and ½ tbsp. l 10% cream. Mustard can also be used in ordinary Russian, but with cream it is important not to overdo it so that they give their flavor notes, but do not interrupt other ingredients.
- Stir the sauce. Its consistency should be medium between liquid and thick. Next, add 1 pinch of oregano and 1 pinch of basil (or 2 tsp. Italian herbs mixture), 1 pinch of ground red pepper, a few pinches of salt and sugar to taste and 1 tsp. lemon juice. Mix everything until smooth and leave the sauce to infuse at room temperature.
Meat and other ingredients
- We wash the beef tenderloin, dry it and clean it of excess films. Wrap the meat in a cling film and send it to the refrigerator for 40 minutes to make it easier to work with. But in no case do not freeze.
- Then cut into very thin pieces - 3-5 mm in thickness.
- Take 2 flexible cutting boards and place a piece of beef between them. We beat it very carefully with a hammer so that it would increase in size by about 2 times. Carefully transfer the finished pieces to a serving dish.
- Cut half of the pre-peeled medium onion in as thin slices as possible, put them in a separate bowl, salt and add sugar to taste, pour 1 tsp. balsamic vinegar (can be replaced with apple) and mix.
Dish serving
- Sprinkle the meat on a serving platter with freshly ground pepper and salt to enrich the taste.
- Spread the pickled onions evenly on top, pour the sauce using a teaspoon so that it covers each piece of meat a little, and rub a little hard cheese on a coarse grater. Put greens in the center of the dish. Italians use arugula and radicio salad, but you can take whatever greens you like.
- Pour greens with lemon juice, cut into long thin strips and spread cheese and decorate the dish with olives.
- We eat as a separate meat dish or make sandwiches from a baguette, which can be dried beforehand.
Important! Raw meat is a very healthy product. It contains more vitamins, minerals and protein than cooked, because there is no heat treatment. But in order to protect yourself from bacteria and worms that are harmful to the body, buy meat only from trusted suppliers and consume it in small quantities.
Video recipe
Carpaccio is a very unusual dish, so an inexperienced cook can get confused in the nuances of its preparation.Fortunately, there is a video recipe that will help you deal with difficulties and find answers to questions of interest.
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