Anthony

Carpaccio was invented by Giuseppe Cipriani in 1950 at Harry’s Bar in Venice, Italy where it was first served to the countess Amalia Nani Mocenigo when she informed the bar’s owner that her doctor had recommended she eat only raw meat.
It was named for the Renaissance painter Vittore Carpaccio who was noted for his use of red in his paintings.

Ingredients:
• 8-10 ounces beef tenderloin from the tip end of the roast
• - Carpaccio Sauce
• - Kosher salt
• - black pepper
• - shaved Parmesan (garnish)
Method:

1. Trim every bit of fat, sinew, or gristle from the tenderloin, leaving a small cylinder of tender meat.
2. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
3. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into ? to ¼ -inch pieces.
4. Lay out sheets of plastic wrap and place each slice onto the plastic.
5. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
6. Repeat until all of the meat is sliced and pounded.
7. Arrange the slices of meat on 4 salad plates to cover the surface completely.
8. Season with salt and pepper and/or drizzle the sauce decoratively over the meat in ribbons.
9. Garnish with shaved Parmesan
10. Serve immediately
Serves: 4

Salsa Carpaccioe

Ingredients:
• ¾ cup homemade mayonnaise
• 1-2 teaspoons Worcestershire sauce, to taste
• 1 teaspoon fresh lemon juice
• 2-3 Tablespoons milk
• - salt
• - freshly ground white pepper
Method:

1. Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and lemon juice.
2. Whisk in enough milk to make a thin sauce that just coats the back of a wooden spoon.
3. Taste the sauce and adjust the seasoning with some salt and pepper and more Worcestershire sauce and/or lemon juice to taste.
Makes about 2 cups

Note: This sauce is drizzled over the meat in a crosshatch pattern. This Carpaccio sauce is also used for hamburgers.

For steak tartare with an African twist, try mixing your raw mince with finely ground corriander seeds, salt, finely ground black pepper, finely ground cloves and wine vinegar - the truely South African meat spice blend. These spices are great as an all-round ground beef or lamb spice mix and I make my hamburgers with it as well - best ever! Do try it sometime.

I visited Poland in March 2008 and had Steak Tartare for the first time. The raw egg freaked me out a bit, but the flavours worked well together. My saving grace was that the Polish traditional drink with steak tartare, is straight Vodka. Try it next time you have your favourite raw meat dish. It works very well, and I’d venture to say that the alcohol content of the neat Vodka will kill any bugs that might be lurking in the raw meat.

The reason for my search for a recipe, is that I was thinking of doing sushi rolls with steak tartare in stead of salmon, and horse raddish or hot mustard in place of the wasabi. I see though that someone above already mentioned eating sushi, but not quite mixing the two concepts. What do you think?
Anyway, enjoyed your blog. Keep up the raw meat tradition. People these days are just too fussy! Would never make it in Africa!

Steak Tartare
Serves: 2

This dish is eaten like a pate, spread on a piece of mini toast. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.

Ingredients:

• ½ pound beef tenderloin, ground for steak tartare (ask your butcher)
• ¼ cup red onion, minced
• ¼ cup parsley leaves, minced
• 1 green onion, finely chopped
• 1 Tablespoon small capers, drained, chopped
• 1 egg yolk (let yolk sit about 5 minutes before mixing)
• 2 anchovy fillets, mashed
• ½ teaspoon salt
• ½ teaspoon black pepper, coarsely ground

Directions:

1. Combine the onions with half the parsley and green onions.
2. Mix together the chopped capers, egg yolk, anchovies and salt and toss with the parsley and onions.
3. Lightly fold this mixture into the steak to avoid packing the meat too much.
4. Mound steak tartare on chilled plates and shape into a ball and roll in the remaining parsley and green onion.
5. Serve immediately with mini toasts or toasted French bread.

My favorite is a mixture of fresh ground tenderloin of beef with salt and pepper and cubed aged cheddar cheese, minced jalapenos (Mexican hot pepers) and onion with a dash of lemon juice, garlic powder, cumin and hot paprika. Accompanied, of course, with saltine crackers and good dark beer.

Come to Texas and LIVE!!

Warren