Painted Chef's Classic Beef Carpaccio Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by gracewright90
Reviewed: Jun. 16, 2009
My boyfriend had his first taste of carpaccio in Rome (where we met) and has since been unable to stop himself from ordering it anytime he sees it on a menu (back here in the States). We usually eat out in New York but as we are summering in Maine there isn't anywhere around that serves it so I wanted to make it for him. However I was unable to find any butcher shop anywhere nearby that could cut the meat that thin. I ended up buying half a pound of filet mignon cut into 1/3" slices, and then I rolled it out on a cutting board with a rolling pin until it was thin enough to work for the recipe. He was pretty happy with the result! I also topped it with a tiny salad of baby arugula, with a touch of parmesan and balsamic vinegar.
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Photo by gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA
Living In: Los Angeles, California, USA
Photo by PAMELA D. aPROpos of nothing
Reviewed: Aug. 10, 2009
Delish. I made half a recipe of the sauce and still have more than half left so don't be afraid to scale it down. I added some shaved parm and basil.
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Photo by PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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Photo by Little Eggs
Reviewed: Dec. 18, 2010
i must admit i relied on my old standard vinegrette conncoction but THANK YOU, THANK YOU, THANK YOU for introducing me to beef carpaccio! i sliced the meat a little thicker and more rustic than called for and seared it (since i was serving to a group that includes a few ninnies) but i have to say that everyone LOVED it...even the ninnies! LOL! sooo much better than "cannibal sandwiches" (ground round on rye with onion and s&p) that it's not even funny!
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Photo by Little Eggs
Living In: Mukwonago, Wisconsin, USA

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Reviewed: Oct. 27, 2013
Absolutely loved this recipe! It's become a regular in my house. Usually, I change something, make a recipe my own, but this one was perfect the way it is. I serve it with French bread, and top it with arugula and shaved parmesan cheese to round out a meal. The sauce makes a wonderful dressing. My daughter said it reminded her of the dishes she had while in Europe.
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Photo by dmlvy75

Cooking Level: Expert

Home Town: New City, New York, USA
Living In: New Port Richey, Florida, USA

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