Beef Carpaccio Recipe
Italian · Appetizer · 20 min total
A classic Italian appetizer featuring paper-thin slices of raw beef tenderloin, drizzled with a tangy lemon vinaigrette and topped with shaved Parmesan and arugula.
20
min prep
min prep
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 8 oz beef tenderloin, well-trimmed
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 oz Parmesan cheese, shaved
- 1 cup baby arugula
- 1 tbsp capers, drained
- Lemon wedges for serving
Instructions
- Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for 30 minutes to firm up for easier slicing.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
- Unwrap the beef and slice it as thinly as possible against the grain. Place each slice between two sheets of plastic wrap and gently pound with a rolling pin or mallet until paper-thin.
- Arrange the beef slices in a single layer on a large chilled plate or individual serving plates.
- Drizzle the vinaigrette evenly over the beef. Top with shaved Parmesan, arugula, and capers. Serve immediately with lemon wedges.
Tips
- For best results, use the highest quality beef you can find, preferably grass-fed.
- Chill the serving plates in the refrigerator for 15 minutes before assembling to keep the beef cold.
- If you don't have a meat mallet, use the bottom of a heavy skillet to pound the beef.
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