Beef Carpaccio
Tags: #appetizer #Italian #beef #no-cook #classic
Serving: 4 servings
Total time: 60 minutes
Silky raw beef tenderloin, pounded paper-thin and dressed with lemon, olive oil, capers, arugula, and Parmigiano Reggiano.
Ingredients
- 320 g beef tenderloin, center-cut, trimmed
- 30 ml fresh lemon juice
- 45 ml extra-virgin olive oil
- 5 ml Dijon mustard
- 10 g small capers, drained
- 30 g Parmigiano Reggiano
- 40 g baby arugula
- 2 g flaky sea salt
- 1 g freshly ground black pepper
Steps
- Chill four serving plates in the refrigerator.
- Trim the beef tenderloin of silverskin.
- Wrap the beef tightly in plastic wrap.
- Refrigerate the wrapped beef for 30 minutes.
- Freeze the wrapped beef for 20 minutes until slightly firm.
- Place the lemon juice in a small bowl.
- Add the olive oil to the bowl.
- Add the Dijon mustard to the bowl.
- Whisk the dressing until emulsified.
- Drain the capers in a sieve.
- Unwrap the beef.
- Slice the beef across the grain into 2–3 mm slices.
- Place one beef slice between two sheets of plastic wrap.
- Pound the slice gently with a mallet to paper-thin translucency.
- Arrange the pounded slice on a chilled plate.
- Repeat the pounding and arranging with the remaining slices.
- Drizzle 60 ml of the dressing evenly over the beef.
- Season the beef with the flaky sea salt.
- Grind the black pepper over the beef.
- Place the arugula in a clean bowl.
- Add 20 ml of the dressing to the arugula.
- Toss the arugula to coat.
- Mound the arugula in the center of each plate.
- Shave the Parmigiano Reggiano thinly over the plates.
- Scatter the capers evenly over the beef.
- Serve immediately.
Notes
- Sourcing and safety: Use very fresh, high-quality beef from a trusted butcher; keep everything cold and serve immediately. Raw dishes are not recommended for pregnant people or the immunocompromised.
- Technique: Partially freezing firms the tenderloin for ultra-thin slicing; pounding between plastic ensures even, translucent sheets without tearing.