Ice-Cold Beef Carpaccio

June 29, 2012 4:33 PM EDT | By Staff Writer
Beef Carpaccio
No need to turn your stove on for this treat. (Photo: Creative Commons)

It's hard to justify reading a food website in the summer, isn't it? When you think of cooking, you think of an open flame, or an oven heating up. Neither of those are images you want to evoke when the sun is pretty much doing the same thing to us. That's why we're going to take a break from the stovetop to show you how to make dishes that require little-to-no cooking. Here's a beef carpaccio recipe you won't have to turn your stove on for.

1. We lied.

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Okay, for one of the accoutrements, which is totally optional, you're going to have to turn your stove on. We like ice cold soft-boiled eggs with our beef carpaccio. To get them, put as many cold eggs as you like in a pot of boiling water. Wait two minutes, roll the egg over, and wait for three more minutes.

When it's done, run the eggs over ice cold water in your faucet. Put them in your fridge.

2. Prepare your beef.

Grab some really good beef tenderloin and wrap it in parchment paper. Put it in the freezer for two hours. After that, slice the beef as thin as possible and either pound it with a meat mallet or punch it until it's as thin as paper. The thinner you get it, the better.

3. Assemble it.

Plate your carpaccio, then add salt and pepper. Open your soft-boiled eggs and chop them ever so slightly, topping the beef with them.



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