Italian · Starter · Easy
Carpaccio
Paper-thin slices of raw beef with arugula, capers, and parmesan. Minimal cooking, maximum elegance.
The whole recipe in 60 seconds
Carpaccio, in 5 ideas
- The freezer trick is everything; semi-firm meat slices thinly, soft meat shreds.
- Chill the plates too, so the raw beef stays cold at the table.
- Buy from a trusted butcher and tell them it is for carpaccio; quality and freshness are paramount.
- A mandoline is too thick for this; a sharp knife and patience win.
- Drizzle the dressing at the last moment so the lemon does not 'cook' the meat.
What you need
Ingredients
- 12 oz beef tenderloin, very cold
- 2 cups arugula
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 2 tbsp capers, drained
- 1/3 cup shaved parmesan
- Flaky sea salt and black pepper
How to make it
Directions
- Freeze the tenderloin for 1 hour until firm but not frozen solid; this makes thin slicing possible.
- Slice the beef as thin as you can with a very sharp knife.
- Arrange the slices in a single layer on cold plates, overlapping slightly.
- Whisk olive oil and lemon juice; drizzle over the beef.
- Top with arugula, capers, and parmesan. Season with flaky salt and pepper and serve immediately.
Money saver. Ask your butcher to slice it for you on their slicer. Many will do it happily, and the slices come out perfectly even.