Recipe Tip: Beef Carpaccio from Harry's Bar

Recipe Tip: Beef Carpaccio from Harry's Bar

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Prepare and serve this classic carpaccio at home, just like the original from Harry's Bar in Venice.



    1. Step 1

      Wrap the meat in cling film and freeze overnight – this makes it possible to slice it very thinly. Remove from freezer one hour before serving.
    2. Step 2

      Soak the salted capers well for one hour, changing the water several times, then leave to dry on kitchen paper.
    3. Step 3

      For the carpaccio salsa, mix the egg yolk, mustard and half of the lemon juice. Add the grape seed oil in a thin stream, stirring constantly with a whisk, so that an emulsion forms, just as when making mayonnaise. Stir in the sour cream and season with Worcestershire sauce, salt, pepper and lemon juice.
    4. Step 4

      To serve, brush the centre of the plate with a thin layer of olive oil. Cut the fillet into slices about 3mm thick. The best way to do this is with a meat slicing machine, but a sharp knife and a little practice will also do.
    5. Step 5

      Arrange on the plates. Allow to defrost for at least 15 minutes so it comes to room temperature. Spread the salsa and the salted capers on the meat and serve.