Name: Beef Carpaccio with Parmesan & Rocket
Prep time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz Beef Tenderloin (center cut); 4 cups Wild Rocket (Arugula); 2 oz Parmigiano-Reggiano; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tbsp Non-pareil Capers; 1 tsp Flaky Sea Salt; 0.5 tsp Freshly Cracked Black Pepper

Appetizers & Starters

Beef Carpaccio with Parmesan & Rocket

Experience the ultimate Italian appetizer featuring paper-thin slices of premium beef tenderloin paired with the peppery bite of fresh rocket and savory shards of aged Parmigiano-Reggiano. A drizzle of cold-pressed olive oil and a squeeze of lemon bring this sophisticated, raw delicacy to life.

Prep

20m

Cook

—

Serves

Calories

285kcal

Qty	Ingredient
14 oz 400 g	Beef Tenderloin (center cut)
4 cups 100 g	Wild Rocket (Arugula)
2 oz 60 g	Parmigiano-Reggiano
3 tbsp 45 ml	Extra Virgin Olive Oil
1 tbsp 15 ml	Fresh Lemon Juice
1 tbsp 15 g	Non-pareil Capers
1 tsp 5 g	Flaky Sea Salt
0.5 tsp 2 g	Freshly Cracked Black Pepper

2 Method

Step 1. Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for about 60-90 minutes. This firms up the meat, making it much easier to slice thinly without tearing.

Step 2. Using a very sharp chef's knife or a meat slicer, cut the beef across the grain into paper-thin slices.

Step 3. If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the flat side of a meat mallet or a rolling pin.

Step 4. Arrange the beef slices in a single, slightly overlapping layer on four chilled serving plates.

Step 5. In a small bowl, whisk together the extra virgin olive oil and lemon juice to create a simple emulsion.

Step 6. Scatter the fresh rocket (arugula) leaves over the center of the beef.

Step 7. Use a vegetable peeler to create thin shavings of Parmigiano-Reggiano and distribute them over the rocket and beef.

Step 8. Sprinkle the capers, sea salt, and cracked black pepper evenly over the plates.

Step 9. Drizzle the lemon-oil dressing over the entire dish and serve immediately while the beef is still chilled.

·
Always use the highest quality, freshest beef tenderloin available from a trusted butcher since it is served raw.
·
Chill your serving plates in the refrigerator for 30 minutes before plating to keep the beef at the perfect temperature.
·
Avoid dressing the salad until the very last second, as the lemon juice will 'cook' the beef like a ceviche if left too long.
·
For an extra touch of luxury, add a few drops of white truffle oil to the dressing.

? FAQ

Is it safe to eat raw beef carpaccio?

Yes, provided you use high-quality, fresh beef from a reputable source and handle it with clean tools. Avoid pre-packaged supermarket meat for this specific dish.

Can I use a different cut of beef?

Beef tenderloin (eye fillet) is preferred for its tenderness and lack of connective tissue, but top sirloin or eye of round can be used if trimmed very well.

Can I make this ahead of time?

You can slice the beef a few hours in advance and keep it refrigerated between parchment paper, but do not add the dressing or toppings until just before serving.

What can I use instead of rocket?

Watercress or baby spinach can work, though rocket is traditional for its specific peppery flavor profile.