Carpaccio (Cipriani's sliced beef)

  • Active Time 10m
  • Total Time 10m

Serves 6

Created at Harry's bar in Venice by Giuseppe Cipriani, carpaccio is one of the modern Italian dishes that has become famous throughout the world. Each cook varies the sauce according to personal preference. This version is from the Hotel Cipriani in Venice.


  • 1 egg yolk
  • 1 cup olive oil
  • Juice of 1 lemon or 1 tablespoon white wine vinegar
  • Salt and freshly ground pepper
  • 1/2 teaspoon dry mustard
  • 3 tablespoons meat stock
  • 1 few drops Tabasco sauce
  • 1 pound beef sirloin, of a good red color


Place the egg yolk in a blender with 1/4 cup of the oil. Turn the blender on and add the rest of the oil in a slow, thin stream. Flavor with lemon juice and salt and pepper. Dissolve the dry mustard in the stock and mix it into the mayonnaise, along with a few drops of Tabasco.

Using an electric slicer, cut the beef into paper thin slices. (It is impossible to cut the beef thin enough by hand.) Arrange the slices to completely cover each plate. In a thin stream, pour the mayonnaise over the beef in spirals, beginning at the center. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 954

nutrition information per serving

451 calories; 42g total fat; 87mg cholesterol; 456mg sodium; 2g carbohydrates; 0g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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