Description
Beef Carpaccio is an elegant Italian appetizer featuring thinly sliced raw beef tenderloin drizzled with a lemony olive oil dressing and topped with peppery arugula, shaved Parmesan, and briny capers. This no-cook dish is quick to prepare and perfect for sophisticated starters or light meals.
Ingredients
Scale
Beef
- 8 oz beef tenderloin (very cold or slightly frozen for easy slicing)
Toppings & Dressing
- 2 cups arugula
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons shaved Parmesan cheese
- 1 tablespoon capers (drained)
- Salt and freshly cracked black pepper to taste
- Optional: drizzle of balsamic glaze or truffle oil
Instructions
- Chill the Beef: Wrap the beef tightly in plastic wrap and place it in the freezer for 30–45 minutes until firm but not frozen solid. This makes it easier to slice thinly.
- Slice the Beef: Using a very sharp knife, slice the beef as thinly as possible. Lay the slices between two sheets of parchment paper and gently pound with a meat mallet or rolling pin to create paper-thin rounds.
- Arrange on Plate: Arrange the beef slices in a single layer on a chilled serving plate to keep the meat fresh and cool.
- Prepare Dressing: In a small bowl, whisk together the extra-virgin olive oil and lemon juice until well combined.
- Dress the Carpaccio: Drizzle the olive oil and lemon dressing evenly over the beef slices.
- Add Toppings: Top the dressed beef with arugula, shaved Parmesan cheese, capers, and a pinch of salt and freshly cracked black pepper to taste.
- Optional Finish: Add a delicate drizzle of balsamic glaze or truffle oil for an extra layer of flavor if desired.
- Serve Immediately: Serve the beef carpaccio immediately to enjoy its fresh flavors and tender texture.
Notes
- Ask your butcher to slice the beef for you if you’re unsure about doing it at home.
- Always use high-quality, fresh beef and handle it with care to ensure food safety.
