Carpaccio Recipe
Italian · Appetizer · 20 min total
A classic Italian appetizer of thinly sliced raw beef, drizzled with lemon, olive oil, and shaved Parmesan for an elegant, refreshing starter.
20
min prep
min prep
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 8 oz beef tenderloin, well-chilled
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 oz arugula
- 1 oz Parmesan cheese, shaved
- 1 tbsp capers, drained
- Lemon wedges for serving
Instructions
- Place the beef tenderloin in the freezer for 30 minutes to firm up, making it easier to slice thinly.
- Using a sharp knife, slice the beef as thinly as possible against the grain. Alternatively, use a meat slicer.
- Arrange the slices in a single layer on a large plate or between two sheets of plastic wrap and gently pound with a rolling pin or mallet to even thickness.
- Transfer the beef to a serving platter, overlapping slices slightly.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the beef.
- Top with arugula, shaved Parmesan, and capers. Serve immediately with lemon wedges.
Tips
- Chill the beef well before slicing for the thinnest cuts.
- Use a very sharp knife or a meat slicer for best results.
- Substitute arugula with microgreens or watercress if desired.
- Serve immediately as the beef will continue to 'cook' from the acid in the lemon.
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