Beef Carpaccio, Herb Crust

Veal tenderloin rolled in herbs and sliced paper thin, with rocket, fried capers, parmesan shavings and the house dressing.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Very sharp knife, Chilled board and bowl, Fine grater, Ring mould
Allergens: Milk
Method: 10 steps · 9 photographed · 3 filmed
Components: 2 made from scratch
Films: 3, 11 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Hand-cut dice

Film

Meat or fish cut into even dice with a sharp knife, never a processor, over a bowl of ice.

A blunt knife or a machine bruises the flesh and the tartare goes grey and wet. Cold and sharp keeps it bright.

Veal tenderloin000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 3
Time: 12 min
Hands-on: 12 min

Makes For 2 plates

No — cut to order

Weights and method unlock on purchase

Dressing

Oil, acid, shallot and seasoning mixed and tasted before the protein goes anywhere near it.

Dressing the dice and then tasting is too late. The dressing is balanced on its own first.

Olive oil000 g
Lemon000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 2
Time: 5 min
Hands-on: 5 min

Makes For 2 plates

Up to 1 day ahead

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Veal tenderloin000 g
Mixed herbs000 g
Rocket000 g
Capers000 g
Parmesan000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 11 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING5:00

Buying meat or fish to eat raw: what to ask and what to refuse

TECHNIQUE4:00

Dicing over ice, filmed close

KIT2:00

Knife sharpness: the paper test

METHOD

STEP BY STEP — 10 STEPS

9 photographed · 3 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 9 of the 10 carry a photo of what it should look like at that moment, and 3 carry a short clip for the parts a still cannot show.

Hardest step: keeping everything cold from board to plate — step 6 of 10.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 4 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Serhii Kalyna watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Freezing the protein twenty minutes before cutting
What to do about it
02
Dressing at the table
What to do about it
03
Plates straight from the fridge
What to do about it

The chef's hidden note

How cold everything is kept and how the knife moves through the meat or fish.

Written by Serhii Kalyna. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

531 verified cooks · 86% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

531 people cooked it, 86% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription