Beef Carpaccio (Carpaccio di Manzo)
This classic recipe for beef carpaccio is actually easier to make than you might think! Paper thin slices of raw beef tenderloin are adorned simply with coarse sea salt and black pepper, fresh lemon juice, extra virgin olive oil, arugula and shaved Parmigiano Reggiano cheese. It's an elegant Italian appetizer that's as as easy to make as it is delicious!
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As a trained chef who specializes in Italian cooking, carpaccio is one of my favorite dishes to teach people how to make. It's a fancy and impressive appetizer that's so much easier than it looks. I'm dishing all my best tips and tricks below so you can look like a rockstar chef at your next dinner party!
what is carpaccio?
Carpaccio is a traditional Italian appetizer consisting of raw meat or raw fish that has been sliced extremely thin and served with olive oil, lemon juice, and basic seasonings. Like any other classic Italian dish, it relies on the best quality ingredients to work.
The original beef carpaccio recipe was made famous at Harry's Bar in Venice using beef, but today you'll find Tuna Carpaccio and other modern variations. The dish was named after the Renaissance painter Vittore Carpaccio, who was known for his distinctively red and white paintings.
Is Carpaccio Raw?
Yes. By definition, carpaccio consists of raw beef tenderloin sliced extremely thin and served either totally raw or with minimal cooking. When made with high-quality beef and handled properly, this fancy appetizer is perfectly safe to eat. However, older adults, pregnant women, and those at higher risk of food poisoning should probably skip this recipe to be safe.
If you are concerned about eating totally raw beef, you can quickly sear it in a hot skillet before slicing.
Carpaccio vs Tartare - What is the Difference?
Both are raw beef dishes, but carpaccio and tartare are prepared differently. Carpaccio, an Italian dish, is made with paper-thin slices of raw beef, while tartare, a French dish, consists of finely chopped raw beef.
Love Authentic Italian recipes? Try my family recipes for the Best Homemade Meatballs, Easy Marinara Sauce and Beef Braciole!
Carpaccio of Beef Ingredient Notes
- Beef Tenderloin (Filet Mignon) - Be sure to source high quality beef and make sure it's very fresh when making carpaccio. Filet mignon is the most commonly used cut for its tenderness, low fat content and cylindrical shape. (Learn more about how to choose high quality beef tenderloin.) Use a reputable butcher, like Triple C Angus here in South Jersey!
- Extra Virgin Olive Oil - This is the time to use the good stuff. Use a fresh, high quality extra virgin olive oil that's bold and peppery, like a Tuscan olive oil. (Learn more about Italian olive oils.)
- Fresh Lemon Juice - Do not substitute bottled juice. It has to be fresh.
- Black Pepper - Make sure it's freshly ground and a little bit coarse. It makes a difference.
- Coarse Sea Salt - Choose a nice coarse sea salt like Maldon or sel gris.
- Arugula - Make sure it's fresh. Pick through and remove any old or limp leaves.
- Parmigiano Reggiano - Make sure you are using a high quality cheese from a reputable source. Grana Padano is also an excellent choice. (Learn more about Italian cheeses.)
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Very Sharp Knife and Knife Sharpener
- Meat Pounder or heavy object like a rolling pin
How to make beef carpaccio
- Partially freeze the beef tenderloin for about an hour to make it easier to slice.
- Using your sharpest knife, cut very thin slices of the beef.
- Place each slice between plastic wrap or parchment paper, then use a a meat mallet or flat object to pound the beef out until paper-thin.
- Use the palm of your hand to carefully place the beef onto plates, then remove the plastic wrap.
- Drizzle with olive oil and lemon juice and season generously with salt and pepper.
- Top with Parmesan cheese shavings and arugula.
How to Serve Carpaccio Beef
The best way to serve Italian beef carpaccio is as a delicious appetizer or a light lunch. It's an elegant starter before an Italian dinner of other classic northern Italian dishes like homemade Potato Gnocchi tossed with fresh basil Pesto Genovese, a creamy and complex Mushroom Risotto, or the crispiest Chicken Milanese with tomato arugula salad.
The original version dresses the thin beef slices with just a drizzle of olive oil, lemon and shavings of parmesan cheese, but you can jazz it up by adding other ingredients like raw onion or shallot, capers or olives, and toasted pine nuts, pistachios or breadcrumbs for texture.
Beef Carpaccio Food Safety Tips
- Only use fresh beef from a reputable source and keep refrigerated until you prepare it.
- Use clean utensils, hands and cutting boards.
- Keep the beef cold throughout preparation and chill your plates. .
- Ideally consume within 30 minutes.
- If you're still nervous about eating raw beef, consider briefly searing the outside of the tenderloin before slicing.
How to Store Steak Carpaccio
I actually recommend not storing your carpaccio. It's best eaten immediately after preparing and does not keep well, nor is it safe. Only prepare as much as you plan on eating, and make it right before serving.
FAQ
A few reasons why this can happen is if the beef was not sliced or pounded thin enough, if it wasn't sliced against the grain or if a tough cut of beef is used.
Carpaccio is traditionally raw, but some cooks will sear the outside of the beef first to cook it slightly, but the center is still raw.
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Ingredients
- 8 oz Filet mignon beef tenderloin
- Flaky sea salt for sprinkling
- Freshly cracked black pepper
- 2 cups arugula
- 1 tablespoon freshly squeezed lemon juice plus more for squeezing over the beef
- 1 tablespoons extra virgin olive oil plus more for drizzling
- 2 oz Parmigiano Reggiano or Grana Padano cheese
Instructions
- Place the filet mignon in the freezer until it is firm, but not totally frozen about 1-2 hours.
- Use a very sharp knife to slice the beef as thinly as you can, about ¼ - ⅛ inch thick. Try to keep them as uniform as possible.
- Working with one slice at a time, place the beef between two pieces of plastic wrap or parchment paper and use the flat side of a meat mallet to pound it until very thin - the thinner the better.
- Remove one piece of plastic wrap and use the palm of your hand to carefully place the beef onto a chilled serving plate, then remove the other piece of plastic wrap. Repeat with the remaining slices.
- Arrange the slices of beef so that they cover the entire plate, overlapping slightly if needed. This recipe makes enough to cover 2 dinner plates or one extra large platter.
- Drizzle the meat all over with olive oil and a slight squeeze of lemon juice, then season generously with salt and pepper.
- Use a vegetable peeler to shave long shards of Parmesan cheese all over top of the beef.
- Toss the the arugula with 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper, then scatter it on top of the beef. Serve immediately.
Notes
- Keep your plates in the refrigerator or freezer so they can chill while you prepare the carpaccio. Chilled plates make a difference!
- The quality of your ingredients really matters. Use the freshest, best quality tuna and extra virgin olive oil for the best tasting carpaccio. Be sure to use high quality filet mignon - and not a lesser cut - as well as good extra virgin olive oil and authentic Parmigiano Reggiano or Grana Padano.
- Make sure your meat is fresh and from a reputable source. Cook and serve it on the same day the beef is purchased.
- Ensure the beef stays cold at all times for best results. Serve immediately, do not let it sit out.
- Freezing the beef so it's semi-frozen, not solid, and using an extremely sharp knife makes it easier to slice the beef nice and thin.
- If you're short on time and have excellent knife skills, you can skip pounding out the beef and just slice it as thinly as you can.
- Serve carpaccio immediately after making and don't let it sit out for more than 30 minutes.
