The classic beef carpaccio from Harry’s Bar in Venice is a piece of art in its simple deliciousness. This is the original recipe, invented in the 1950’s.

Carpaccio is thin slices of raw beef and was first presented at the famous Harry’s Bar in Venice. Yes, the same place that also created the Bellini – how is that for a culinary legacy, having two legendary recipes on the same menu?

The Harry’s Bar Carpaccio was created for the whimsical Contessa Amalia Nani Mocenigo, a regular at the bar whose doctor had prescribed a diet of raw meat. At the restaurant, paper-thin slices of raw beef were arranged on a plate and drizzled with the bar’s signature “universal sauce” in a crosshatch pattern, reminiscent of a Kandinsky painting. This secret dressing has been a hallmark of the original delicacy since its inception – and well, it’s no longer a secret, because you’ll be making it at home from now on.

One more thing, the “modern” versions of carpaccio, featuring shaved Parmigiano Reggiano, large capers, arugula and lemon – are perfectly delicious too, of course, so feel free to top this classic with whatever you love. But at least, now you know how the truly original carpaccio should be made.

Original Carpaccio Recipe

How to Make the Original Harry’s Bar Beef Carpaccio

1. Prepare the Universal Sauce:

In a medium bowl, add 3/4 cup of good-quality mayonnaise.
Whisk in 1–2 teaspoons of Worcestershire sauce and 1 teaspoon of fresh lemon juice until well combined.
Gradually add 2–3 tablespoons of whole milk while whisking to achieve a thin consistency that barely coats the back of a spoon.
Taste and adjust seasoning with additional Worcestershire sauce or lemon juice, if needed.
Set aside in the refrigerator. This sauce can be stored for up to 3 days in a sealed container.

2. Prepare the Beef:

Chill the Beef: Place the sirloin in the refrigerator for 30 minutes to firm it up. This will make it easier to slice thinly.
Trim the Beef: Use a sharp knife to trim away any fat, gristle, or sinew, leaving a clean piece of lean meat. Be cautious during this step to avoid injury.

3. Slice the Beef:

Using a long, razor-sharp knife, slice the beef into paper-thin slices. This step requires precision; the slices should be almost transparent.
Arrange the slices on individual plates or a large serving platter, ensuring that they cover the surface completely. This recipe makes about six servings.

4. Serve the Carpaccio:

Drizzle the prepared universal sauce decoratively over the slices of beef.
Optionally, garnish with freshly ground white pepper and a light sprinkle of salt to enhance the flavors.
Serve immediately.

Recipe Notes

Choosing the Beef: Sirloin is recommended for its robust flavor, but beef tenderloin can also be used for a milder taste and easier handling.
Slicing Tips: If slicing at home, chill the meat first for easier handling. If you’re uncomfortable slicing thinly, ask your butcher to do it for you, but only if you plan to serve within a couple of hours.
Safety Tip: Use a very sharp knife for slicing to ensure clean cuts. Take your time and be cautious to avoid injury.

Beef Carpaccio – The Original Recipe

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5 from 7 reviews

Author: Francesco Romano
Total Time: 10 minutes
Yield: 6-8 servings 1x

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Description

The classic beef carpaccio from Harry’s Bar in Venice is a piece of art in its simple deliciousness. This is the original recipe, invented in the 1950’s.

Ingredients

Scale

2 lb beef sirloin, whole (1 kg)

3/4 cup good-quality mayonnaise (180 ml, preferably homemade)

1–2 tsp Worcestershire sauce, to taste (5–10 ml)

1 tsp fresh lemon juice (5 ml)

2–3 tbsp whole milk (30–45 ml)

Salt and freshly ground white pepper, to taste

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Instructions

1. Prepare the Sauce:

In a medium bowl, add 3/4 cup of good-quality mayonnaise.
Whisk in 1–2 teaspoons of Worcestershire sauce and 1 teaspoon of fresh lemon juice until well combined.
Gradually add 2–3 tablespoons of whole milk while whisking to achieve a thin consistency that barely coats the back of a spoon.
Taste and adjust seasoning with additional Worcestershire sauce or lemon juice, if needed.
Set aside in the refrigerator. This sauce can be stored for up to 3 days in a sealed container.

2. Prepare the Beef:

Chill the Beef: Place the sirloin in the refrigerator for 30 minutes to firm it up. This will make it easier to slice thinly.
Trim the Beef: Use a sharp knife to trim away any fat, gristle, or sinew, leaving a clean piece of lean meat. Be cautious during this step to avoid injury.

3. Slice the Beef:

Using a long, razor-sharp knife, slice the beef into paper-thin slices. This step requires precision; the slices should be almost transparent.
Arrange the slices on individual plates or a large serving platter, ensuring that they cover the surface completely. This recipe makes about six to eight servings.

4. Serve the Carpaccio:

Drizzle the prepared sauce decoratively over the slices of beef.
Optionally, garnish with freshly ground white pepper and a light sprinkle of salt.
Serve immediately.

Notes

Choosing the Beef: Sirloin is recommended for its robust flavor, but beef tenderloin can also be used for a milder taste and easier handling.

Slicing Tips: If slicing at home, chill the meat first for easier handling. If you’re uncomfortable slicing thinly, ask your butcher to do it for you, but only if you plan to serve within a couple of hours.

Safety Tip: Use a very sharp knife for slicing to ensure clean cuts. Take your time and be cautious to avoid injury.