Jul 14 2026
Restaurants›Seaspice Brasserie & Lounge›Prime Beef Carpaccio Recipe

Prime Beef Carpaccio Recipe

Inspired by Seaspice Brasserie & Lounge
Time45m
Serves4

Parmigiano Reggiano foam, teardrop tomatoes, oleo verde, fresh black truffle

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Ingredients

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Beef Carpaccio

Parmigiano Reggiano Foam

Teardrop Tomatoes

Oleo Verde

Garnish

Method

Beef Carpaccio Preparation

  1. 1

    Slice the Beef

    Wrap the prime beef tenderloin in plastic wrap and freeze for about 1 hour until firm but not frozen solid. This makes it easier to slice thinly.

  2. 2

    Prepare the Carpaccio

    Once firm, slice the beef as thinly as possible using a sharp knife. Arrange the slices on a chilled plate. Drizzle with olive oil, and season with sea salt and freshly cracked black pepper.

Parmigiano Reggiano Foam

  1. 3

    Heat the Cream

    In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.

  2. 4

    Add Cheese and Blend

    Remove from heat and add the grated Parmigiano Reggiano cheese and a pinch of salt. Stir until the cheese is fully melted and incorporated.

  3. 5

    Create Foam

    Using an immersion blender, blend the mixture until it becomes frothy. Alternatively, you can transfer it to a blender. Keep warm until ready to serve.

Teardrop Tomatoes Preparation

  1. 6

    Prepare the Tomatoes

    In a bowl, combine the teardrop tomatoes, balsamic vinegar, chopped fresh basil, and olive oil. Toss gently to coat the tomatoes evenly.

  2. 7

    Let Marinate

    Allow the tomato mixture to marinate for at least 15 minutes to enhance the flavors.

Oleo Verde Preparation

  1. 8

    Blend the Herbs

    In a food processor, combine the fresh parsley, fresh basil, minced garlic, and olive oil. Blend until smooth.

  2. 9

    Adjust Consistency

    If the mixture is too thick, add a little more olive oil until you reach a desired consistency. Season with salt to taste.

Assembly

  1. 10

    Plate the Dish

    On the plate with the sliced beef, spoon the Parmigiano Reggiano foam over the carpaccio. Arrange the marinated teardrop tomatoes around the beef.

  2. 11

    Drizzle with Oleo Verde

    Drizzle the oleo verde over the dish for a fresh herb flavor. Use a microplane to shave fresh black truffle over the top just before serving.

  3. 12

    Serve

    Serve immediately and enjoy this elegant dish.

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