Beef Carpaccio
Quick answer
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...
What makes this special
- Beef Carpaccio presents paper-thin slices of raw tenderloin finished with olive oil and lemon.
- Tenderloin frozen 30 minutes then sliced paper-thin; served fully raw
- Arugula's peppery bitterness creates sharp contrast with mild raw beef
Key ingredients
Core cooking flow
- 1 Pat 220g beef tenderloin dry, then wrap it tightly in plastic wrap into a compact cylinder.
- 2 Remove the beef when it feels firm but still slightly springy when pressed.
- 3 Lay the slices on a chilled serving plate in one non-overlapping layer.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Prep
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.
- 3Finish
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.
- 4Prep
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.
- 5Finish
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.
- 6Finish
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.
After the steps
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