Beef Carpaccio Recipe
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!
Servings: 4
Calories: 359kcal
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.
Nutrition
Calories: 359kcal | Carbohydrates: 4g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 39mg | Sodium: 920mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1393IU | Vitamin C: 12mg | Calcium: 736mg | Iron: 1mg
