Jigger & Joy — Secrets of the speakeasy, Spirit of the pub
Jigger & JoyFood & Party Recipes← All Recipes
Italian

Beef Carpaccio

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

cold_biteMediumItalian
Prep20 min0Total20 minServes2Tempcold
✓ gluten-free✓ keto✓ low-carb
⚠ Contains: 🥛 Dairy
Recipe
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. 1Wrap tenderloin tightly in plastic wrap and freeze 30 minutes to firm
  2. 2Using very sharp knife, slice beef as thin as possible
  3. 3Arrange slices on chilled plates, overlapping slightly
  4. 4Drizzle with olive oil and lemon juice
  5. 5Season with flaky salt and pepper
  6. 6Top with arugula in center
  7. 7Scatter parmesan shavings and capers over top
  8. 8Finish with drops of truffle oil
  9. 9Serve immediately
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
red-wineproseccochampagnenegroni
Save & Share
Italian◆Medium