Name: Beef Carpaccio
Prep time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Beef Tenderloin (Prime grade); 3 tbsp Extra Virgin Olive Oil; 2 tbsp Fresh Lemon Juice; 2 oz Parmigiano-Reggiano; 2 cups Baby Arugula; 1 tbsp Capers, drained; 1 tsp Flaky Sea Salt; 0.5 tsp Freshly Ground Black Pepper; 1 tsp White Truffle Oil (optional)

Appetizers & Starters

Beef Carpaccio

Experience the pinnacle of Italian elegance with this melt-in-your-mouth beef carpaccio. Thinly sliced premium tenderloin is paired with sharp Parmesan, salty capers, and a bright citrus dressing for a sophisticated starter that requires no cooking.

Prep

20m

Cook

—

Serves

Calories

320kcal

Qty	Ingredient
1 lb 450 g	Beef Tenderloin (Prime grade)
3 tbsp 45 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Fresh Lemon Juice
2 oz 60 g	Parmigiano-Reggiano
2 cups 40 g	Baby Arugula
1 tbsp 15 g	Capers, drained
1 tsp 5 g	Flaky Sea Salt
0.5 tsp 2 g	Freshly Ground Black Pepper
1 tsp 5 ml	White Truffle Oil (optional)

2 Method

Step 1. Trim any silver skin or fat from the beef tenderloin and wrap it tightly in plastic wrap. Place the meat in the freezer for 60 to 90 minutes until it is firm but not frozen solid; this allows for paper-thin slicing.

Step 2. While the beef is chilling, whisk together the extra virgin olive oil, lemon juice, and truffle oil (if using) in a small bowl until emulsified.

Step 3. Using a very sharp chef's knife or a meat slicer, cut the beef against the grain into the thinnest slices possible. If the slices aren't thin enough, place them between two sheets of plastic wrap and gently flatten them with the flat side of a meat mallet or a rolling pin.

Step 4. Arrange the beef slices on chilled plates in a single layer, overlapping them slightly to cover the surface.

Step 5. Lightly toss the baby arugula with a teaspoon of the dressing and place a small mound in the center of each plate.

Step 6. Sprinkle the capers over the beef and use a vegetable peeler to shave large curls of Parmigiano-Reggiano over the top.

Step 7. Drizzle the remaining vinaigrette over the beef slices. Finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.

·
Use only the highest quality beef from a trusted butcher, specifically 'Prime' grade tenderloin.
·
Ensure your plates are chilled in the refrigerator for at least 30 minutes before assembly to keep the raw beef at a safe and refreshing temperature.
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Don't dress the meat until the very second you are ready to serve, as the acid in the lemon juice will begin to 'cook' and discolor the beef.
·
For a professional touch, use a mandoline or vegetable peeler for perfectly uniform cheese shavings.

? FAQ

What is the best cut of beef for carpaccio?

Beef tenderloin (filet mignon) is the standard choice because it is the most tender muscle and contains very little connective tissue or gristle.

Is it safe to eat raw beef carpaccio?

It is generally safe if you use fresh, high-quality beef and maintain strict hygiene. Avoid pre-packaged supermarket beef; instead, visit a reputable butcher and tell them you are making carpaccio.

Can I make beef carpaccio ahead of time?

You can slice the beef and place it on plates covered with plastic wrap up to 4 hours in advance, but do not add the dressing, salt, or toppings until the moment of serving.

How do I get the slices paper-thin without a slicer?

The secret is freezing the meat for about an hour so it is very firm. Use your sharpest knife and take your time, then flatten the slices further between sheets of parchment paper.