Beef Carpacio
From mystic_river1 17 years ago
- - to make
- Serves 12
Raw beef sliced paper thin and dressed with olive oil and capers, or mayonnaise, created in the 1950s at Harry's Bar in Venice as an antipasto named after the Venetian artist Vittore Carpaccio, to commemorate an exhibition of his works taking place in Venice at the time. Read more See less
Ingredients
- 1 Lb tenderloin beef shopping list
- 2 tbsp olive oil shopping list
- 1 tbsp balsamic vinegar shopping list
- 1 Small lemon salt and ground black pepper shopping list
How to make it
- Just slice beef thin or ask your butcher to do it. Plate it with rest of ingredients and there you go!
- Mangia
The Rating
Reviewed by 10 people-
When my little sister ran her piano bar, this was THE appetizer. It was devoured by many a martini swilling happy diners. It was one of our favorites too. Thanks for the memory.
notyourmomma
in South St. Petersburg loved it
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This is great,had it before and fell in love with it.Thanks for the post...Bob
robertg
in loved it
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Yummers!!!!
zena824
in Somewhere, USA loved it
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