A classic Italian starter, perfect for an elegant evening or special occasion.
Delicately thin slices of raw beef tenderloin are served with a drizzle of lemon-infused olive oil, fresh arugula, shaved Parmesan, and a crack of black pepper. This dish balances bold flavor with refreshing simplicity — all without turning on a stove.
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Wrap the beef tenderloin tightly in plastic wrap and freeze for 30–45 minutes. This firms it up for ultra-thin slicing.
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Once chilled, slice the beef as thinly as possible using a very sharp knife. You can gently pound each slice between parchment paper with a meat mallet to get it paper-thin.
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Layer the beef slices in a circular pattern across chilled serving plates.
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Toss the arugula lightly with a drizzle of olive oil and place a small handful in the center of each plate.
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Shave Parmesan generously over the arugula and beef.
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Drizzle each plate with the olive oil and lemon juice mixture.
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Season with salt and plenty of freshly ground black pepper.
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Scatter capers or toasted pine nuts for texture.
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A hint of truffle oil elevates the dish to fine-dining status.
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Wine: A crisp Sauvignon Blanc or light-bodied Barbera.
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Bread: Serve with crostini or grissini for added crunch.
Ingredients
Directions
-
Wrap the beef tenderloin tightly in plastic wrap and freeze for 30–45 minutes. This firms it up for ultra-thin slicing.
-
Once chilled, slice the beef as thinly as possible using a very sharp knife. You can gently pound each slice between parchment paper with a meat mallet to get it paper-thin.
-
Layer the beef slices in a circular pattern across chilled serving plates.
-
Toss the arugula lightly with a drizzle of olive oil and place a small handful in the center of each plate.
-
Shave Parmesan generously over the arugula and beef.
-
Drizzle each plate with the olive oil and lemon juice mixture.
-
Season with salt and plenty of freshly ground black pepper.
-
Scatter capers or toasted pine nuts for texture.
-
A hint of truffle oil elevates the dish to fine-dining status.
-
Wine: A crisp Sauvignon Blanc or light-bodied Barbera.
-
Bread: Serve with crostini or grissini for added crunch.