Beef Carpaccio
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Raw beef tenderloin sliced almost paper-thin is laid in a single layer and finished with olive oil, lemon, shaved Parmesan and arugula.
Read more
Because nothing is cooked, it needs fresh beef suitable for eating raw, served before the surface starts to change color.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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