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Beef Carpaccio I

A cold dish of thinly sliced beef seasoned with olive oil, salt, pepper, pine nuts, Parmesan, and optional truffle oil.

From the Wikibooks Cookbook · 7 ingredients
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Why it works: Olive and pine match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,062 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Beef Carpaccio I

Timehalf an hour

Ingredients

Directions

Prepare the beef

  1. Cut the beef fillet into extremely thin slices (about 2 mm).

  2. Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over.

  3. Flatten the slices with the back of a knife.

Marinate

  1. Pour a small puddle of olive oil onto a large plate and place a layer of beef over it.

  2. Season with the salt and pepper and continue making layers with all the beef.

  3. Cover the plate with cling film and leave to marinate for half an hour.

Serve

  1. Toast the pine nuts in a dry frying pan.

  2. Transfer the beef onto individual plates.

  3. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.

Nutrition, whole recipe (rough)

676Calories
40 gProtein
55 gFat
6 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pine1 oz (28g)191
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Trufflenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + pinetop 5% of all pairs
    Smell alikestrong
    Cooked together1,062 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pine + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together687 recipes

    Shared aroma: estragole (anise, licorice).

  4. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Beef + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,220 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef fillet
Forms the raw, tender base of the dish, and its thin slices give a delicate bite.
Extra-virgin olive oil
Adds fat and smoothness, carrying flavour and keeping the beef moist as it rests.
Pine kernels
Toasting adds nutty aroma and a crisp, golden contrast to the soft beef.
Parmesan
Adds salty, savoury umami flavour that complements the rich beef.

The step that matters

Flattening the beef slices. Pounding the slices thin and even ensures they are tender and cook-free-textured when raw, and that the marinade in oil and salt penetrates uniformly rather than leaving thick, chewy patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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