La Receta del Dia: Carpaccio de Buey 
Dearest friends and visitors, 
I think it is time for you to know something about moi. Something I have tried to conceal, hidden very close to my heart drawer of likes and dislikes. I want to confess it to you today. Can not wait any longer because the anguish is not good for the body or soul :(
I am crazy about carpaccio! I love raw foods and quasi raw foods. That's what I always look for first in a menu! That's how you get all the nutrients and vitamins from food, in their natural state!
BUT, when it comes to fried eggs, I want them well done. That is the only exception I guess...No runny eggs for me, ...ughhh...yikes!!!
Now that the truth is out, AND if you are a carpaccio fan like me, keep reading to find one of the most delicious ways to prepare this delicacy!
CARPACCIO DE BUEY (BEEF CARPACCIO) served on a bed of baby greens with balsamic and olive oil). Serves 4
- 1 lb. beef, tenderloin (filete)
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 3 tbsp drained capers, rinsed, finely chopped
- 2 tablespoons minced red onion
- 2 tablespoons Dijon mustard
- 1/2 cup Italian parsley
- 2 tablespoons fresh oregano leaves
- 5 tablespoons olive oil
- baby greens
- balsamic vinegar and olive oil
- freshly ground black pepper
- Parmesan cheese (optional)
Directions:
- In a food processor, add: vinegar, garlic, capers, onion, parsley, oregano and Dijon mustard. Process until smooth, while slowly adding the 5 tablespoons of olive oil.
- Season tenderloin with salt and freshly ground pepper. In a large fry pan or grill, over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool. Wrap marinaded beef in plastic wrap, sealing ends to secure a cylindrical shape. Refrigerate from 1 to 3 hours.
To assemble:
Remove the plastic wrap from beef tenderloin with marinade and slice thinly, no thicker than 1/16 inch. Place on serving plate and top with baby greens. Drizzle olive oil and balsamic vinegar on top and decorate with Parmesan cheese.
Serve immediately.
Enjoy!
Melissa
carpaccio meat carne ensalada comida food recipe receta recetas recipes chef melissa panama beef cookingdiva healthy- by Chef Melissa
- November 13, 2005
- 4:15 pm
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Comments
11.14.05 at 02:11 PM |
One more great recipe!
11.14.05 at 02:17 PM |
Thank you Elvira! ...it it really delicious
By the way—-saw your photo and link featured at Dulce Julian’s blog!
11.15.05 at 06:07 PM |
Hi Melissa! I love raw foods too, especially carpaccio (though I have yet to try the beef - I’m still trying to tell myself it’s okay to eat it completely raw, though I’m liking it more and more…but I’ve had fish and scallop carpaccio)...so this is like a little loving nudge to finally try it - thank you! It sounds like you had a wonderful trip to Ecuador - and ate some extremely interesting foods - no way did you eat guinea pig!!! But I’m sure I would have been willing to try it there too, or if you had made it…although I’m not sure I could do it myself - where would I get guineas here? but luckily at least I’ve never had one as a pet…
11.15.05 at 07:13 PM |
Sounds like a really taste recipe.
11.17.05 at 07:12 AM |
I’ve tried seafood carpaccio so far, but never beef carpaccio! Yours look so nice.
BTW, I have a question. What kind of drink do you like with carpaccio?
11.17.05 at 08:52 AM |
Michelle: yes, the trip to Ecuador was great! ...and the guinea pig very tasty. The brining process makes -food- more delicious, keeping all the juices inside and adding a subtle flavoring to it (according to what you put in the brine). I do not have the foggiest idea of where to purchase guinea pigs in the US for eating. I am sure there are farms, but I will have to research that.
Jane: Thank you for your visit! By the way…I went to your website and your desserts look fabulous and delicious!
Obachan: I always have beef carpaccio with a glass of -vino tinto- (red wine) hmmm! I also cook lots with wine
02.28.08 at 03:10 AM |
I simply LOVE beef carpaccio, being originally from Brazil, born and raised in Sao Paulo, this dish is very popular in restaurants as an entree. I’ve been living in the US for over 13 yrs now and it has been years I haven’t had carpaccio, I’m craving it right now! Thanks for the great sauce recipe!
02.28.08 at 06:19 AM |
Thank you Amanda for your visit! I am positive that you will LOVE this recipe. It is not difficult preparing carpaccio, and the best part is that you can have as much as you want!!! Happy cooking =)
M
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