These paper-thin slices of marinated raw steak are very Italian and very gourmet. I'd had it in restaurants a couple of times, but only when my daughter requested it recently as part of her 'Dream Birthday Dinner' did I make it for the first time at home. It's simple to make, but takes a little prep time. Serve it as a first course (before a big salad, for example) or as an appetizer.


A hunk of very fresh beef tenderloin about 4" - 5" long
Two or three tablespoons of prepared grainy brown mustard
1/2 teaspoon salt
1/2 teaspoon paprika
A drizzle of olive oil
To finish: Freshly squeezed lime juice
Coarsely ground black pepper
Shaved Parmesan cheese


Place beef in a small glass bowl. In another small bowl, mix together mustard, salt and paprika. Spread it all over the beef. Drizzle with a little olive oil, cover and refrigerate 24 hours. Remove tenderloin from bowl, wrap tightly in plastic wrap and freeze at least several hours. Here's the hardest part: slicing it. Using a very sharp carving knife, slice meat into paper-thin slices and arrange on small, individual plates. To dress the dish: Drizzle with a little olive oil, just a little lime juice, some pepper, and some shavings of Parmesan cheese. Fabulous! (And now, you're a gourmet chef).
Other serving suggestions: Place a slice or two of Carpaccio on a thin slice of French bread (or a leaf of Belgian endive) and 'dress' for a great appetizer.
Interesting stuff: Carpaccio was invented in 1961 at Harry's Bar in Venice, Italy. It was named after a Renaissance painter, Vittore Carpaccio (born in 1450, died in 1525). He painted a lot of scenes of the life of saints and other religious figures and was known for using a lot of rich red colors in his work (the color of Carpaccio). Do a little search on the Internet and you can see his beautiful work.