Beef Carpaccio

Quick answer

Total time: 20 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Beef carpaccio is a Venetian appetizer of raw beef tenderloin sliced paper-thin after brief freezing, laid out across a chilled plate in a single even layer, and finished with extra virgin olive oil, fresh lemon juice, and shaved Parmesan.

Served completely raw, the tenderloin's clean, mild flavor and butter-soft texture come through without any interference from heat. The grassy richness of olive oil coats each slice evenly, lemon juice sharpens the palate with bright acidity, and Parmesan adds a salty depth that rounds out the plate. A handful of peppery arugula placed on top sets a bitter-green edge against the mild meat, adding a layer of complexity to what is essentially the simplest possible approach to preparing beef.

Ingredients

servings

IngredientAmountUnit

beef tenderloin220 gg

extra virgin olive oil2 tbsptbsp

lemon juice1 tbsptbsp

Parmesan cheese25 gg

arugula30 gg

capers1 tbsptbsp

salt½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Pat 220g beef tenderloin dry, then wrap it tightly in plastic wrap into a compact cylinder.

Freeze it for 25-30 minutes, just until firm enough to slice cleanly, not frozen solid.
2

Prep

Remove the beef when it feels firm but still slightly springy when pressed.

Before it freezes hard, use the sharpest knife or a slicer to cut even 1-2mm slices.
3

Finish

Lay the slices on a chilled serving plate in one non-overlapping layer.

Place any torn pieces toward the center rather than the edge, so the plate stays neat and each slice seasons evenly.
4

Prep

In a small bowl, combine 2 tablespoons extra virgin olive oil with 1 tablespoon lemon juice.

Beat hard with a fork for 20-30 seconds, until the dressing looks slightly cloudy and holds together briefly.
5

Finish

Sprinkle 0.5 teaspoon salt from a little height so it lands evenly over the beef.

Drizzle the dressing in a thin stream around the plate, avoiding puddles that can over-acidify one area.
6

Finish

Scatter 1 tablespoon capers, 30g arugula, and 25g thinly shaved Parmesan over the dressed beef.

Serve immediately, while the slices are still cool and glossy, before the raw surface oxidizes and darkens.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Beef Carpaccio presents paper-thin slices of raw tenderloin finished with olive oil and lemon.
Finish cue: Serve immediately, while the slices are still cool and glossy, before the raw surface oxidizes and darkens.
Storage and reheating: Beef carpaccio is a Venetian appetizer of raw beef tenderloin sliced paper-thin after brief freezing, laid out across a chilled plate in a single even layer, and finished with extra virgin olive oil, fresh lemon juice, and shaved Parmesan.