Beef carpaccio is the top starter item on every Italian restaurant's menu. A lighthearted dish of raw meat served in the center of the plate decorated with all greens.
Carpaccio is a simple yet delicious way of eating a protein-rich diet. Get some quality raw meat to prepare carpaccio and try this unique Italian starter at home.
If you're a fan of beef, here's our best sous vide beef carpaccio recipe you must try.
Sous Vide Beef Carpaccio
Beef carpaccio can be prepared in several different ways but our sous vide technique makes it all the more delicious. Sous vide beef carpaccio is not only better in taste but it's also good for your stomach.
For those of you who are not a huge fan of eating raw meat, sous vide technique solves the problem. Instead of raw meat, you get to eat very rarely cooked meat in a sous vide beef carpaccio.
Lightly cooked beef in a sous vide pressure cooker is healthy because the steam kills all possible pathogens. All kinds of impurities and bacteria are removed from the meat. So rather than raw, you get a perfectly very rare-cooked beef carpaccio via sous vide cooking method.
List of Ingredients
Italian cuisines are a mouthful of deliciousness and nutrition. Our beef carpaccio recipe is no exception. Plus, it's pretty easy to prepare beef carpaccio at home.
Here are all the ingredients you will need to prepare tasty restaurant-style beef carpaccio at home.
- 1 beef filet or 8-ounce of filet mignon
- 1 tablespoon of freshly squeezed lemon juice
- 100g or 1 tablespoon of extra-virgin olive oil
- 50g of Dijon mustard
For Dry Powder Seasoning
Next step is to prepare our dry powder seasoning to add flavor to our beef carpaccio recipe.
For this, we'll need a mix of different herbs in a pre-calculated amount given below:
- Seasalt (kosher salt)
- Freshly-ground black pepper
- 2 sprigs of thyme
- 1 sliced garlic clove
- 10g of pink peppercorns
- 20g of black peppercorns
- 10g of Sichuan peppercorns
- 100ml of olive oil
After preparing beef carpaccio, you can add an extra touch of elegant garnish to make your dish more appealing. For garnishing beef carpaccio, you'll need:
- 2 teaspoons of dried thyme leaves and parsley
- 2 ounces thinly shaved parmesan cheese,
- 1 tablespoon capers, thoroughly rinsed and drained
- 2 cups baby arugula
Basic Tools You Need to Sous Vide Beef Carpaccio at Home
Unlike regular beef cooking, the sous vide technique requires a specific set of kitchen utensils. You must have the following kitchen equipment available at home when you're making beef carpaccio.
- Sous Vide
- Vacuum seal bag
- Different sizes of bowls
- Kitchen thermometer or a Temperature Probe
- Set of sharp knives
- A pair of Kitchen tongs
- Dishes and spoons
7-Step Guide to Sous Vide Beef Carpaccio Recipe at Home
Here's our easy 7-step guide to achieve maximum flavors in your beef carpaccio recipe without doing much effort at home.
Step#1: Preheat Your Sous Vide Pressure Cooker
First of all, you must preheat your pressure cookers that you're using to sous vide your beef. Set the heating flame to medium-high till you attain up to 48ºC or 120°F. It is very important for the pressure cooker to be nice and ready before you put your beef inside.
Step#2: Choosing the Best Beef Cut
Before cooking the beef fillet, make sure to get it properly cleaned. Since beef carpaccio involves serving almost raw (very slightly cooked) beef, you must choose high quality fresh beef fillet. So, only buy fresh 1 lbs of beef fillet from the butcher.
Avoid purchasing beef that's been hung in the hook for long hours. Also, try to get the center of the beef fillet as it tastes much better and flavorful when served raw.
Step#3: Prep the Beef Fillet
After washing the beef thoroughly clean, it's time to pat it dry until no moisture is left. Moisture can put your dish to shame when served raw. Use a paper towel and dab it over your beef fillet to dehydrate it from any moisture.
Step#4: Level the Fillet
Place your dried beef fillet flat on your countertop. Roll it over with your roller pin to make it thinner and more leveled. Now, rub some kosher salt and black pepper into it on both sides. Let it be absorbed into the beef.
Step#5: Seal Your Beef Fillet
Now, place it in a medium-sized vacuum seal bag and close the bag tightly to prevent air. You can also use a vacuum sealer to seal the bag tightly.
Step#5: Sous Vide Beef Carpaccio
Now, put the bag inside the pressure cooker using a water bath technique. Adjust the heating temperatures to medium and note the time. You must water bath your beef fillet mignon for at least 1 hour. After an hour, take your beef out and pat it dry again. Let it sit for a while at room temperature. Use a temperature probe to measure its temperature.
Step#6: Freeze and Slice Your Beef
When your beef has a normal temperature about 25°C, use a plastic wrap to tighten it around your beef fillet. Wrap it around in a cylindrical manner and freeze it for at least 4 to 5 hours. This will make your beef fillet very much like a rigid bread which is much easier to slice into thin pieces.
Step#7: Time to Serve
Once you're ready to serve, take your cylindrical fillet out of the freezer. Remove the plastic wrap and slice it into thin edible pieces using a sharp knife. Slice it as per your desire or you can also use a meat slicer if you have one.
Take a small bowl and mix all the spices and herbs to create a dry seasoning mix. Drab some olive oil and season your thin beef pieces with the dry seasoning mix to enhance flavors.
Enjoy Your Beef Carpaccio!
Once seasoned, you'll be surrounded by a tasty aromatic smell of sous vide beef carpaccio. Garnish it with baby arugula, lemon juice, thyme leaves, cheese, and parsley. Place some grilled bread on the sides to make it look like restaurant-served beef carpaccio.
Enjoy your easy-to-make beef carpaccio recipe when you're home alone or invite your friends over for a delicious quick meal.