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Your email address will not be published. Sorry, Mark, good try—and I do like a lot of the recipes you print—but this one is just plain off-putting. Oddly enough, I have severe IBS, but I can handle meat, raw, rare and medium much better than greens. So I agree with you on this. People gave been eating this delicasy for hundreds, if not thousands of years.

Nothing to fear, have had it several times and love it.

Carpaccio - Official Cook, Serve, Delicious Wiki

If it is from a good quality source will be one of the best things ever. Yes absolutely, this is a great and simple dish. If you can get a really high quality piece of meat then it will be fantastic! Carpaccio is delicious!!

If you are worried about bacteria, I know some folks who give the tenderloin a quick sear on the outside, then cool and slice. My favorite Italian restaurant serves it topped with arugula, shaved parmesan, capers, and an olive oil drizzle. Fabulous, I forget how crazy simple this is! Yay beef!! This looks awesome. I remember as a kid eating raw ground beef with a little salt. Used to eat this all the time when I lived in Europe.

A little EVOO and cracked pepper on top. Yum, yum, yum. Truffle oil drizzled on top is fabulous as well. Have brought it to several foodie-oriented gatherings and it was a huge hit.


It was thinly shaved raw beef and a raw egg yolk, and I really wanted to turn it down but I ate it only to be polite—and it was incredible. Mark, would you like to post a steak tartare recipe next? The horror! Each serving was a mound of beef with a well to hold a raw egg and finely chopped onions and sometimes pickles surrounded the dish.

Summer truffle carpaccio

It was delicious. We had it at every special occasion and no one ever got sick. Funny how raw meat is off-putting to some, but steaks cooked rare are just fine.

Raw red meat dishes are pretty popular worldwide. That said, unless you really trust your sources, use meat that has been frozen for a week or two.

How to make Beef Carpaccio with Gennaro Contaldo

This will really cut down on the surface bacteria. Grind the coriander, salt and pepper in a pestle and mortar and then mix in the herbs.

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Sprinkle the mix evenly over a chopping board, then roll the Beef Fillet Tails over the board, making sure the mix sticks to the meat. Make up some more mixture if needed for the other tails.

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Sear the meat on a hot barbecue until it is brown and crispy on all sides. Barbecue tongs are great for this, to keep the tails turning over. This site will function better if you upgrade to the latest version.

Tracking The Carpaccio

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