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Beef Carpaccio Recipe

$20 Appetizer

About This Dish

Our beef carpaccio showcases the finest quality beef tenderloin, sliced paper-thin and served raw. Topped with peppery arugula, briny capers, and shaved Parmigiano-Reggiano, this elegant Italian appetizer celebrates the pure flavor of premium beef.

Prep Time

30 minutes

Freeze Time

2 hours

Serves

4 people

Ingredients

  • 1 lb beef tenderloin, trimmed
  • 4 cups fresh arugula
  • 1/4 cup capers, drained
  • 2 oz Parmigiano-Reggiano, shaved
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Coarse sea salt
  • Freshly cracked black pepper
  • Lemon wedges for serving

Instructions

  1. Prepare the beef: Wrap the beef tenderloin tightly in plastic wrap and freeze for 2 hours to firm up for easier slicing.
  2. Make the dressing: Whisk together olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
  3. Slice the beef: Using a very sharp knife, slice the partially frozen beef as thinly as possible, about 1/8 inch thick.
  4. Arrange on plates: Lay the beef slices on chilled plates, slightly overlapping. Cover with plastic wrap and refrigerate until ready to serve.
  5. Prepare garnishes: Wash and dry the arugula. Shave the Parmesan using a vegetable peeler.
  6. Finish and serve: Drizzle beef with dressing, top with arugula, capers, and Parmesan shavings. Serve immediately with lemon wedges.

Chef's Tips

  • Use only the highest quality beef from a trusted butcher
  • Partially freezing makes slicing much easier
  • Use a very sharp knife for paper-thin slices
  • Chill plates beforehand to keep beef cold
  • Serve immediately after plating for food safety
  • Pair with a light red wine or crisp white