Beef Carpaccio
Beef carpaccio is a Venetian appetizer of raw beef tenderloin sliced paper-thin after brief freezing, fanned across a plate in a single layer, and finished with extra virgin olive oil, lemon juice, and shaved Parmesan. Because the meat is served completely raw, the tenderloin's clean, mild flavor and butter-soft texture come through without any interference from heat. Olive oil adds a grassy richness that coats the beef, lemon juice brightens each slice with sharp acidity, and Parmesan contributes a salty depth that rounds out the dish. A handful of peppery arugula on top creates a bitter-green contrast against the mild meat, adding a layer of complexity to what is essentially the simplest possible preparation of beef.
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Instructions
- 1
Wrap tenderloin tightly and chill in freezer for 30 minutes to firm up.
- 2
Slice very thinly and arrange on a plate in a single layer.
- 3
Whisk olive oil and lemon juice into a dressing.
- 4
Season beef with salt, drizzle dressing, and scatter capers.
- 5
Top with arugula and shaved Parmesan, then serve immediately.
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