Beef Carpaccio
Classic Italian appetizer featuring thinly sliced raw beef, drizzled with olive oil and lemon juice.
20 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 400g beef tenderloin (very fresh, high-quality)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup arugula
- 2 tbsp capers
- 1/4 cup shaved Parmesan cheese
- 1 tbsp chopped fresh parsley
Nutrition Facts
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Instructions
Chill the beef: Place the beef tenderloin in the freezer for about 30 minutes to firm it up, making it easier to slice thinly.
Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Set aside.
Slice the beef: Using a very sharp knife, slice the chilled beef as thinly as possible. Arrange the slices on a serving plate, slightly overlapping.
Dress the beef: Lightly drizzle the prepared dressing over the sliced beef, ensuring even coverage.
Garnish: Scatter arugula, capers, and shaved Parmesan cheese over the beef. Sprinkle with chopped parsley.
Serve immediately: Enjoy the carpaccio right away, optionally with crusty bread or toasted baguette slices.
Chef's Tips
- Freshness is key: Use only the freshest, highest-quality beef for carpaccio, preferably from a trusted butcher.
- Freezing tip: Don't freeze the beef for more than 30 minutes to avoid altering the texture.
- Slicing technique: Use a sharp knife and slice against the grain for the most tender results.
- Presentation: For an elegant touch, arrange the beef slices in a circular pattern on the plate.
- Variations: Add thin slices of truffle or mushrooms for extra flavor.
- Safety note: Since this dish uses raw beef, ensure it's from a reliable source and handled with care.
