Beef Carpaccio

[Genkinaonna]

I was hoping one of my fellow eGulleteers might share a traditional beef carpaccio recipe with me...what is the sauce? It's generally described as an aioli, but is there anything different about it? And if I were to put an arugula salad on top, what would I dress it with? Tenderloin is just too damn expensive to mess this one up, so can anyone give me a fail-safe recipe to try? The restaurant I usually get it from took it off the menu for the summer, necessitating some do-it-yourself-itude...

[Marlene]

I normally make a thin ceasar salad dressing to criss cross my carpaccio. Some shavings of parmesan, and I dress the salad with a standard classic vinaigrette.

[Mjx]

It's hard to go wrong with a really good balsamic vinegar.

[nickrey]

I'd just add some tasty extra virgin olive oil and salt to the, hopefully, aged balsamic.

[demo5]

The Harry's Bar cookbook has the original recipe. This recipe looks right, except that you should add some ground white pepper to taste, as well.

http://aww.ninemsn.com.au/food/freshtv/791358/beef-carpaccio-with-rocket-parmesan-and-harrys-bar-dressing

[AAQuesada]

Hmmm. I thought the original Harry's recipe the meat was seared, although I've never seen that done anymore.