PMC delivers the finest, freshest carpaccio beef available today
but the story of this thinly sliced delight actually began a long time ago.
Carpaccio is a tender, buttery Italian dish made of raw meat and romance. The classic beef carpaccio recipe originated in 1950 in Venice at Harry’s Bar, a celebrated hangout for artists such as Ernest Hemingway, Alfred Hitchcock and Orson Welles. It was invented and popularized by the restaurant’s founder and bartender, Guiseppe Cipriani.
After hearing that the ravishing Contessa Amalia Nani Mocenigo had been advised by her doctor to eat raw meat, Cipriani created for her a meal of finely shaved beef with a rich, creamy sauce. The swirling red and white colors on the plate reminded him of the paintings of the famed Venetian artist Vittore Carpaccio. The name stuck, and the new dish carpaccio was a hit.
Today, this simple yet succulent specialty is a refined showcase for the true flavor of the beef. PMC’s carpaccio cut beef tenderloin arrives to fresh and ready for the plate. Check out the carpaccio along with our other Valentine’s Day specials.
Ingredients:
(Serves 8)
1 pound beef tenderloin carpaccio cut
4 eggs
2 tablespoon Dijon mustard
4 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
2 cup vegetable oil
5-6 dashes hot pepper sauce (such as Tabasco™)
6 tablespoons Worcestershire sauce
Salt and pepper to taste
1 ounce freshly shaved Parmesan cheese
1 cup baby arugula leaves
Lemon slices for garnish
Directions:
- In a blender or food processor, combine the eggs, mustard, lemon juice, a couple of dashes of hot sauce and a pinch of salt. Cover and pulse to mix.
- Let the blender run on medium speed while you slowly add the olive oil, pouring in a continuous stream. Next, add the vegetable oil in the same way, and blend until the mixture is thick enough to coat the back of a metal spoon.
- Add the Worcestershire sauce and blend for 15 seconds. Taste the mixture, and add salt and hot sauce if needed.
- Arrange the tenderloin beef slices in a semi-circle on a serving platter, and drizzle the sauce over the meat.
- Sprinkle with Parmesan, arugula and freshly ground pepper. Add a small squeeze of lemon juice, and garnish with the lemon slices. Let the dish stand for five minutes, and serve with toasted French bread.
