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cold_biteMediumItalian

Beef Carpaccio

Paper-thin slices of raw beef tenderloin with arugula, parmesan, and truffle oil

⏱️ Prep: 20min0⏰ Total: 20min👥 Serves: 2🌡️ cold
✓ gluten-free✓ keto✓ low-carb
⚠️ Contains: 🥛 Dairy

Ingredients

  • 8 ozbeef tenderloin(center-cut, very fresh)
  • 2 cupsbaby arugula
  • 2 ozparmesan cheese(shaved)
  • 3 tbspextra-virgin olive oil
  • 1 tbspfresh lemon juice
  • 1 tspwhite truffle oil
  • 2 tbspcapers(drained)
  • flaky sea salt
  • freshly cracked black pepper

📝 Make Ahead

Slice beef up to 4 hours ahead. Cover tightly and refrigerate. Dress just before serving.

Instructions

  1. Wrap tenderloin tightly in plastic wrap and freeze 30 minutes to firm
  2. Using very sharp knife, slice beef as thin as possible
  3. Arrange slices on chilled plates, overlapping slightly
  4. Drizzle with olive oil and lemon juice
  5. Season with flaky salt and pepper
  6. Top with arugula in center
  7. Scatter parmesan shavings and capers over top
  8. Finish with drops of truffle oil
  9. Serve immediately

💡 Pro Tips

Use only the freshest, highest quality beef from a trusted source. Freezing briefly makes slicing easier. Slice against the grain as thin as possible. The beef should be deep red. Truffle oil is optional but adds luxury. Chill plates to keep beef cold.

📜 History

Beef carpaccio was invented in 1950 at Harry's Bar in Venice by Giuseppe Cipriani for a countess whose doctor recommended raw meat. Named after the Renaissance painter Vittore Carpaccio, known for red and white tones in his paintings. It epitomizes Italian elegance.

🍸 Pairs Well With

Also pairs well with:

red-wineproseccochampagnenegroni