Recipe for: Beef Carpaccio with Roasted Nuts and Plum-Balsamic Sauce - photo 1
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Recipe for: Beef Carpaccio with Roasted Nuts and Plum-Balsamic Sauce

Spicy Fusion cuisine Regional Cuisine of Poland 60 min Medium 0 views ~59.91 PLN - (0)
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Description

Delicate carpaccio made from young beef tenderloin served with an aromatic, slightly sweet and sour plum-balsamic sauce and crunchy toasted walnuts. The dish combines the Italian technique of very thin slices of raw meat with a Polish seasonal touch of plums and local nuts — perfect as a light appetizer or an elegant main course. Balanced flavors: the tenderness of the beef, the sweetness and acidity of the plums, the bitterness of arugula, and the salty accent of parmesan create a contrast of textures and aromas. Serve chilled, on a large platter or individual plates, with fresh arugula and finely grated parmesan; it pairs well with a light white wine or lemon water. The dish looks impressive — thin, glistening slices of meat, the dark sheen of the sauce, and golden pieces of walnut.

Ingredients Used

Ingredients (16)

Servings:
4
  • Beef tenderloin 400 g
  • Plum 200 g
  • Balsamic vinegar 60 ml
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Butter 10 g
  • Rapeseed oil 30 g
  • Walnuts 60 g
  • Arugula 80 g
  • Parmesan cheese 40 g
  • Lemon 0.4 pcs (~30 g)
  • Sugar 10 g
  • 🌿 Spices
  • Salt 1 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Olive oil 30 ml
  • Honey 20 ml
💰 Estimated dish cost: ~59.91 PLN (14.98 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Meat preparation

1

Take the beef tenderloin out of the fridge 20–30 minutes before slicing to reach room temperature — this allows for thinner and more even slices. Prepare a cutting board, a sharp knife, or a freezer/flat dish for briefly chilling the meat.

Ingredients: Beef tenderloin
Use a cutting board with a good grip and a very sharp, long kitchen knife. If you can't slice thinly while raw, wrap the tenderloin in foil and place it in the freezer for 20–30 minutes — slightly frozen meat can be sliced much thinner (but do not freeze completely).
2

Slicing step: if you are slicing raw, hold the knife at a 30° angle and cut very thin slices (about 1–2 mm). Lay the slices on a board and cover them with plastic wrap, then gently pound with a meat mallet or your hand to achieve an even thin layer. The slices should be almost translucent and soft to the touch.

Ingredients: Beef tenderloin
If you are using the freezing technique, do not allow the meat to freeze completely — it should be firm but flexible. Use plastic wrap to prevent the meat from sticking to the rolling pin. Too thick slices will turn carpaccio into tartare.

Plum Balsamic Sauce

3

Heat a 20–24 cm skillet over medium heat. Add 15 g of rapeseed oil (1 tablespoon). When the oil starts to shimmer (about 30 seconds), add the finely chopped onion (150 g) and sauté for 4–6 minutes until the onion becomes soft and translucent. Add the finely chopped garlic (2 cloves, 10 g) and sauté for 30–45 seconds until it becomes fragrant — be careful not to let it brown.

Ingredients: Rapeseed oil, Onion, Garlic
Use a heavy-bottomed pan, preferably steel or non-stick, with a diameter of 20–24 cm. The onion should be soft and translucent — not burnt. If the garlic browns, the sauce will be bitter.
4

Add halved and pitted plums (200 g) to the pan. Fry for 3–4 minutes over medium heat until the plums soften. Pour in balsamic vinegar (60 ml), add sugar (10 g), and simmer on low heat for 6–8 minutes until the plums break down and the liquid slightly reduces — the sauce should thicken to a pouring jam consistency.

Ingredients: Plum, Balsamic vinegar, Sugar
If the sauce is too thick, add 1–2 tablespoons of water; if it's too thin, increase the heat for a moment and reduce it, stirring to prevent burning. Mash the plums with a wooden spoon, check the consistency: there should be visible pieces of fruit, but the sauce should be smooth after blending.
5

Turn off the heat. Add butter (10 g) and optionally honey (20 g) and a pinch of salt (1 g). Stir vigorously until the butter melts and the sauce becomes shiny and smooth. Taste and season with salt and pepper (2 g) to your liking. Strain the sauce through a sieve if you prefer a smooth consistency.

Ingredients: Butter, Honey, Salt, Black pepper
Use a metal spoon or whisk to emulsify the butter in the sauce. If you are adding honey, do it gradually — honey can quickly overpower the flavor. The sauce should be thick, glossy, and sticky — so that it lightly clings to the meat.

Roasted nuts

6

In a dry skillet (without fat), heat it over medium heat. Add the walnuts (60 g) and toast for 4–6 minutes, shaking the skillet every few seconds, until the nuts start to smell fragrant and lightly brown. Be careful, as the nuts can burn very quickly — after 1–2 minutes, reduce the heat if the skillet itself starts to brown more.

Use a non-stick pan with a diameter of 24–26 cm. After toasting, immediately transfer the nuts to a plate to stop the frying process. Once cooled, chop them with a knife into larger pieces — they should be noticeable in the dish.

Assembly

7

On a large platter or four plates, evenly spread the arugula (80 g). Arrange thin slices of beef tenderloin on the arugula so that they slightly overlap and create an even layer. Drizzle the meat with lemon juice (30 g) and a tablespoon of canola oil (15 g). Lightly sprinkle with salt and freshly ground pepper.

Ingredients: Arugula, Beef tenderloin, Lemon, Rapeseed oil, Olive oil
Use tweezers or your hands to arrange the slices precisely. Don't overdo it with the oil and juice — the carpaccio should be shiny but not wet. If you're using olive oil (optional), add it instead of part of the canola oil for a more pronounced flavor.
8

Using a spoon, spread a few drops of the plum-balsamic sauce (from step 5) over the surface of the meat — do not drown it, there should be a few glistening spots and streaks. Sprinkle the carpaccio with chopped toasted nuts (from step 6) and parmesan shavings (40 g). Serve immediately so that the meat is cold, but the flavors of the sauce are pronounced.

Ingredients: Balsamic vinegar, Butter, Parmesan cheese
Use a small teaspoon or a dropper bottle for precise sauce distribution. Additionally, you can add more honey or a pinch of freshly ground pepper to enhance the flavors.

Serving

9

Serve the carpaccio immediately after preparation. For guests, prepare separate plates and serve a baguette or thin toasts on the side. If the dish is to be prepared in advance, keep the ingredients separate—cover the meat slices with a damp cloth and chill for 10 minutes before serving.

Ingredients: Beef tenderloin, Arugula
Use chilled plates if you want the meat to stay fresh longer. Do not leave raw beef at room temperature for more than 30 minutes before serving.

Fun Fact

💡

Carpaccio originates from Italy, but it quickly became a favorite appetizer in many countries. In the Polish version, the addition of plums and roasted nuts pays tribute to local, seasonal ingredients — a combination of Italian technique with Polish flavor.

Best for

elegancka kolacja przyjęcie z przyjaciółmi romantyczna kolacja

Tips

🍽️ Serving

Serve the chilled carpaccio immediately; use additional arugula leaves and thin strips of lemon zest for decoration. Add a bit of honey to the sauce if the plums are very sour. A freshly baked baguette or thin croutons will be a perfect complement.

🥡 Storage

Do not store raw, sliced tenderloin for long; it's best to prepare carpaccio just before serving. Store any leftover sauce in a sealed jar in the refrigerator for up to 3 days and gently reheat before reusing. Keep toasted nuts in an airtight container at room temperature for up to 5 days.

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