Carpaccio alla Cipriani

Name: Carpaccio alla Cipriani
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Veal entrecôte 0.9 lb; Worcestershire sauce 2 spoonfuls; Lemon juice 1; Fine salt to taste; Mustard 1 tsp; White wine vinegar 1 spoonful; Eggs 1; Egg yolks 2; Vegetable oil 1.4 cups; Shallot 1; Black pepper to taste; Mixed salad to taste

it br de es fr

Lactose Free

Difficulty: Very easy
Prep time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Carpaccio Cipriani style is not just tasty, but also super interesting. Born in Venice in the 1950s, this beef carpaccio recipe was crafted by Giuseppe Cipriani at the famous Harry’s Bar. He came up with it for a friend who needed something tender and fresh. And look, cooked meat was a no-go. The dish was named after the artist Vittore Carpaccio, whose paintings have these really cool red and white hues—just like the thin beef slices and its zesty sauce.

So here's the thing: that first plate at Harry’s Bar didn’t just catch on in Venice. It changed how people think about raw beef appetizers all over Italy and beyond. Today, when folks talk about a traditional Italian carpaccio, they’re picturing those nearly transparent beef slices. They show off their marbling, and then there's this simple, bright sauce that really makes it pop.

Over time, this carpaccio cipriani style has appeared in lots of places. Sometimes with a twist, but always keeping its light, fresh core. The original Cipriani carpaccio sauce is pretty simple—think creamy with a bit of sharpness. Perfect for letting the delicate beef flavor shine through. For real, it’s no wonder it’s still a Venetian restaurant staple.

Whether you’re by the Grand Canal or with friends, thinly sliced beef like this feels extra special. Many say it’s a fantastic Italian antipasto. Why? Because it mixes the moist texture of raw meat with bold, tangy sauce notes. It makes every bite unique.

Plus, the classic carpaccio preparation has stayed true to Cipriani’s vision. It highlights the best of Veneto’s food tradition in a simple yet effective way. The combo of art, history, and culinary skill in each serving still wows food lovers worldwide. More than just a dish—it’s a taste of Venetian culture. Seriously good.

INGREDIENTS

Veal 0.9 lb (400 g) - entrecôte

Worcestershire sauce 2 spoonfuls

Lemon juice 1

Fine salt to taste

Mustard 1 tsp

White wine vinegar 1 spoonful

Eggs 1

Egg yolks 2

Vegetable oil 1.4 cups (300 g)

Shallot 1

Black pepper to taste

to accompany: Mixed salad to taste

Preparation

How to prepare Carpaccio alla Cipriani

To make Cipriani Carpaccio, start by preparing the mayonnaise: put the two egg yolks and the whole egg in a bowl, add the mustard 1, white wine vinegar 2, lemon juice 3, then salt and pepper.

Begin to whisk everything with an electric mixer at medium speed, pouring in the vegetable oil gradually 4, continue to whip the mixture with the whisk without changing the speed until the mayonnaise is well whipped 5. At this point, add the Worcestershire sauce 6.

Peel and finely chop the shallot 7, then add it to the mayonnaise 8, adjust with salt and pepper, and mix with a spatula to blend the sauce 9.

Now proceed with the carpaccio: slice the entrecôte 10, cut the slices in half 11 and place them between two sheets of plastic wrap 12.

Use a meat mallet to pound the slices 13 until they are thin 14. Transfer the carpaccio to a plate, dressing with olive oil 15.

and flavor with a few teaspoons of Worcestershire sauce-flavored mayonnaise 16. Finally, salt and pepper 17. Cipriani Carpaccio is ready; serve it accompanied by some mixed greens 18.

Storage

Store Cipriani Carpaccio in the fridge and consume it on the same day. The mayonnaise can be stored in the refrigerator covered with plastic wrap for no more than a day. Freezing the preparation is not recommended.

Tip

Has your mayonnaise curdled? Here are two practical tips to recover it. Try putting an ice cube in the mayonnaise and see if the emulsion recovers, stirring a little. Or start the preparation again with one yolk and use the curdled mayonnaise instead of the oil!

If you love raw meat, don't miss the recipe for Steak Tartare, the most classic version of Beef Tartare!

For the safe consumption of raw meat

For the safe consumption of raw meat, it is recommended to purchase very fresh meat and not to consume it if color or odor alterations are noticed. For further details, refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.