- 1/4 cup Pine nuts
- 1 lb Beef tenderloin
- 1 Lemon juiceJuice of 1 lemon
- 2 Tbsp Olive oilthe best you have
- 4 cups Baby arugula leaves
- Black pepper
- Shaved Parmesan cheese
The dish’s name is a reference to the world-famous Venetian painter Vittore Carpaccio. Raw meat, which is known for its vibrant and vivid colors, is strikingly similar to the painter’s pallet of choice.
Giuseppe Cipriani, the famed owner of Harry’s Bar in the heart of Venice, is credited with the first genesis of carpaccio as a dish. It has been reported that he created the dish for one of his loyal customers and friend around 1950.
A prominent Venetian countess, Amalia Nani Mocenigo. Directly inspired Cipriani to come up with the concept of a raw meat dish when her doctors forbade her from eating cooked meat for health purposes.
The “Sermon of Saint Etienne,” which is currently on display at the Louvre Museum in Paris, is the Carpaccio painting that directly inspired Cipriani’s culinary creation.
Carpaccio is a raw meat or fish dish that is still being served nowadays. Nonetheless, the term is often misused because it occasionally refers to octopus carpaccio, with the vague difference is that the red meat dish always benefits from a pre-cooking. In contrast, the octopus is never served raw.
There’s another similarly named dish, the bresaola carpaccio. This is a beef charcuterie that is technically raw but cured, which is separate from the fresh meat used in conventional carpaccio.
The carpaccio of Giuseppe Cipriani has been widely renowned and adopted outside of the Venetian area. The famous recipe has spread throughout the corners of the world due to the millions of tourists that are keen on visiting La Serenisima.
by Scott Henderson @ flickr
Preheat the grilling pan to a high temperature. While your grill is heating up, toast the pine nuts in an oiled-surface sauté pan over medium heat for approximately three minutes, or until nicely and thoroughly browned, as this will be their most juicy and crunchy state.
Season the tenderloins carefully with a mix of salt and pepper, then grill them for around two to three minutes on each side on the hottest area of the grill; wait until the outside is beautifully browned and the interior is still rare.
Allow five minutes to cool down before chopping into thin slices.
Season the arugula with salt and pepper and toss with the toasted pine nuts, olive oil, and lemon juice.
Flavor the beef slices with a sprinkle of salt and arrange them on a wide surface on each of the four plates.
In the middle of each surface, place a heaping of the arugula mixture and top with shaved Parmesan.
Serve immediately after