Beef Carpaccio Recipe Gordon Ramsay

The Beef Carpaccio at Gordon Ramsay is filled with a bunch of Italian flavors and these flavors give a bright taste to your beef Carpaccio. The addition of mushrooms to the beef Carpaccio takes your dish to another level.

Add correct proportions of flavor to your dish to get amazing results. Do not overly sprinkle the pepper, because as a result, your beef will not be worth eating.  To further exaggerate the flavor you can add lemon tart to your beef Carpaccio.

INGREDIENTS

  • 1 1/2 pounds of Beef Ribeye
  • 2 cups chopped lettuce leaves
  • 2 small-sized cooked beetroots
  • Celery cress or mustard cress
  • 2 tablespoons fresh chives
  • 1 medium fresh Black Truffle
  • Vegetable oil for cooking

For dressing

  • 1/2 ounce chopped Trompette Mushrooms
  • 5-ounce Creme Fraiche
  • 3-4 tablespoons of butter
  • 2 tablespoon vegetable oil
  • 1 tablespoon sherry vinegar
  • Salt to taste (you can use sea salt)
  • Black pepper to taste

Instructions to make delicious Beef Carpaccio

  1. Take the roasting dish and grease it. Once the greasing is done put the beef in it and to season it, sprinkle salt and pepper over it.
  2. Your oven is already preheated at 250 degrees. Cook your meat in this preheated oven for 20-25 minutes.
  3. Once cooking is done, refrigerate your meat for 2 hours.
  4. In the meantime, you should cook your chopped mushrooms. In a frying pan heat the butter and stir fry the chopped mushrooms.  Once the frying is done, let them air-cooled.
  5. Chop the cooked mushrooms and seal them in a container.
  6. In this container pour the olive oil, add creme fraiche, truffle oil, and sherry vinegar. Stir combine everything and whisk quickly if needed.  You can sprinkle some more salt and pepper if needed.
  7. Take the chilled beef out of the refrigerator and slice it. Make thin slices of this beef. One by one put the prepared dressing at the bottom of each plate and then top each plate’s dressing with a cooked beef slice.
  8. Put some chives, cooked beetroot, and cress to complete your dish. Also, pour the black truffle into the end.

FAQs?

Which major equipment do we need for this recipe?

You need a roasting tray, a knife, a bowl, a sealable container, and a frying pan. Also, you need a spoon and a spatula. The oven is a necessity for the recipe.

How long can we save the Beef Carpaccio?

You can store it for a maximum of 3 days in the fridge. After these 3 days, you can utilize the leftovers in the sandwiches or wraps.

Beef Carpaccio Recipe Gordon Ramsay
Print Recipe

Beef Carpaccio Recipe Gordon Ramsay

Prep Time20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 8

Ingredients

  • 1 1/2 pounds of Beef Ribeye
  • 2 cups chopped lettuce leaves
  • 2 small-sized cooked beetroots
  • Celery cress or mustard cress
  • 2 tablespoons fresh chives
  • 1 medium fresh Black Truffle
  • Vegetable oil for cooking

For dressing

  • 1/2 ounce chopped Trompette Mushrooms
  • 5- ounce Creme Fraiche
  • 3-4 tablespoons of butter
  • 2 tablespoon vegetable oil
  • 1 tablespoon sherry vinegar
  • Salt to taste you can use sea salt
  • Black pepper to taste

Instructions

  • Take the roasting dish and grease it. Once the greasing is done put the beef in it and to season it, sprinkle salt and pepper over it.
  • Your oven is already preheated at 250 degrees. Cook your meat in this preheated oven for 20-25 minutes.
  • Once cooking is done, refrigerate your meat for 2 hours.
  • In the meantime, you should cook your chopped mushrooms. In a frying pan heat the butter and stir fry the chopped mushrooms.  Once the frying is done, let them air-cooled.
  • Chop the cooked mushrooms and seal them in a container.
  • In this container pour the olive oil, add creme fraiche, truffle oil, and sherry vinegar. Stir combine everything and whisk quickly if needed.  You can sprinkle some more salt and pepper if needed.
  • Take the chilled beef out of the refrigerator and slice it. Make thin slices of this beef. One by one put the prepared dressing at the bottom of each plate and then top each plate’s dressing with a cooked beef slice.
  • Put some chives, cooked beetroot, and cress to complete your dish. Also, pour the black truffle into the end.

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