For my beef fans, if you’ve never had Beef Carpaccio, you need to have Beef Carpaccio. It is an appetizer that makes me feel like all is right in the world. Even though all is definitely, absolutely, not right in the world. App lovers, enjoy this post.
The very first time I had Beef Carpaccio, I was at a very good, little Italian restaurant that had a first course menu four miles long.
I was in Heaven.
Screw the big plates – give me all the apps.
I love appetizers, tapas, small plates, hors d’oeuvres, canapés, aperitifs…you get the picture. I have a huge love of food and an unquenchable desire to taste anything I haven’t tried yet.
There’s something about sitting at the bar, sharing small plates and having cocktails that can be so relaxing. I’ve found that I can taste something new to my palate at one restaurant and really have a distaste for it, and then try it again at another just to fall in love with it.
The best part is remaking it at home and tweaking it the way I think it should be.
I also made a sesame ginger vinaigrette to drizzle over it, too. If you’ve never had or cooked with sesame oil, you need to buy it and keep it in your pantry. It smells intoxicating; I am not even kidding.
It adds something that completely changes the dynamic of whatever it is you’re adding it to, and I must warn you, it’s highly addictive.
What is Beef Carpaccio?
Carpaccio is an Italian dish of meat or something meat-ish either sliced paper thin or pounded thin. It’s served raw, typically with a vinaigrette or olive oil and lemon sprinkled with shaved Parmesan cheese.
What I had was the typical greens topped with shaved filet mignon circling a large plate, sprinkled with Parmesan cheese, and drizzled with a red wine vinaigrette.
How in the hell have I not had this before?
Here’s your printable –