00:00 Beef carpaccio is something you might have only had at the restaurants, but I'm going to show you
00:03 just how easy it is to make at home. My beef carpaccio is finished off with a little bit of
00:06 a tangy sauce and I'm going to start by making that. The base is mayonnaise. I'm not going through
00:12 the trouble of making my own mayonnaise here. We're going to start with just a little bit of
00:14 mayonnaise into a food processor and then a lot of fresh lemon, so a couple tablespoons here,
00:20 and then a little bit salty with a couple anchovies, a pinch of garlic powder, and then a good
00:27 crack of black pepper. That's it. Now you just whiz it up. You want it thin like this so that it
00:32 drizzles over the beef easily. This really is the epitome of a no-cook meal because we are using our
00:38 beef raw. Before you slice it, you need to freeze it for about 30 minutes to an hour just to get a
00:43 little bit firm. To do that, wrap it tightly in plastic so that it holds its shape, put it in the
00:47 freezer, and that's it. Mine's been freezing for about 45 minutes. It's just firmed up a little bit
00:54 along the outside. Look at that. That's beautiful. In my opinion, the best cut to use for carpaccio
01:00 is the beef tenderloin. It's just the most tender, it's easy to slice, it's the perfect size.
01:06 Sometimes people are a little bit weary of just slicing the meat and eating it just like this,
01:10 but I'm telling you, if you know your meat is of the highest quality, which this is, you can just
01:14 go straight in. If you're a little skeptical, you can season and barely sear the outside before you
01:19 slice it. That's the way a lot of restaurants do it, but I'm going all natural today. This is super
01:25 cold on the outside. Get yourself a really sharp knife and slice it as thin as you possibly can.
01:31 And then you want to do this just before serving. So you can prep your sauce ahead of time, but
01:36 the key is for it to stay really cold. Next, you want to pound each slice very lightly between two
01:42 pieces of plastic. You want your carpaccio literally so thin that you can almost see through it. See,
01:48 you can almost see through it. A little bit goes a long way, so this really isn't a super expensive
01:53 way to make something really elegant and nice. I mean, it's as easy as that. Now we just put it
01:58 all together. I'm going to serve this on a chilled plate, so I just keep this in the fridge right
02:01 before I build it. You want to keep everything nice and cold the whole time so there's never any
02:05 kind of, you know, safety concerns. So here's how you build it. Arrange our beef along the bottom.
02:11 I like adding arugula to the top because it really helps build that perfect bite because
02:14 you've got that kind of, you know, really earthy taste with that meat. I'm gonna give it a little
02:19 toss with some olive oil, salt, and pepper. A little drizzle of our sauce. And then there are
02:27 two more elements that are traditional in carpaccio. Capers and parmesan cheese. I like to
02:34 shave it for perfect size bits. One more little crack of pepper. She's a beaut. You can eat it
02:40 just like this or it's also great to serve it with some crusty bread. When it comes to digging in,
02:44 it is essential for you to build the perfect bite. Capers, cheese, greens, and sauce. That's how it's
02:51 done. So tender. The arugula and the sauce just kind of make it. Beef carpaccio. While it is super
02:59 fancy, it's also very easy. So give it a try. Sometimes you want something, sometimes you love.
