Description
Beef Carpaccio is a classic Italian appetizer featuring ultra-thin slices of tenderloin drizzled with olive oil and lemon, then topped with fresh arugula, Parmesan cheese, and capers. This elegant no-cook dish combines delicate flavors and textures, perfect for a sophisticated starter or light meal.
Ingredients
Scale
Main Ingredients
- 8 oz beef tenderloin, very thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons capers, rinsed and drained
Instructions
- Freeze the Beef: Wrap the beef tenderloin tightly in plastic wrap and freeze for 1 hour. This firms up the meat making it easier to slice thinly.
- Slice the Beef: Using a very sharp knife or mandoline, slice the beef into paper-thin pieces for the perfect delicate texture.
- Arrange on Plate: Lay the thin slices in a single layer on a large serving plate, ensuring even coverage and presentation.
- Prepare Dressing: In a small bowl, whisk together the extra virgin olive oil and lemon juice until combined.
- Dress the Beef: Drizzle the olive oil and lemon mixture evenly over the arranged beef slices for fresh citrus flavor.
- Season: Sprinkle flaky sea salt and freshly ground black pepper evenly over the beef to enhance taste.
- Add Toppings: Scatter fresh arugula, shaved Parmesan, and rinsed capers over the dressed beef slices for a contrast of flavors and textures.
- Serve Fresh: Serve the carpaccio immediately to enjoy its full freshness and delicate flavor.
Notes
- Ask your butcher to slice the beef thinly if you prefer not to slice it yourself.
- For a flavor twist, add a drizzle of truffle oil or garnish with microgreens.
- Always use the freshest, highest-quality beef as this is a raw preparation.
- Prep Time: 15 minutes (plus 1 hour freezing time)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
