Paper-thin slices of raw beef tenderloin arranged delicately, topped with arugula, shaved Parmigiano-Reggiano, and a drizzle of lemon-olive oil. Fresh, refined, and bursting with flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsTotal Time 20 minsFor the Beef
7 oz beef tenderloin or sirloin (very fresh, trimmed)
Salt & freshly ground black pepper
For the Toppings
2 cups fresh arugula (rocket)
1 ¾ oz Parmesan, shaved into thin curls
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Zest of ½ lemon
Optional: capers, microgreens, or a drizzle of balsamic reduction
Prep the Beef
1
Wrap the trimmed tenderloin tightly in plastic wrap.
Place in the freezer for 20–30 minutes until firm (but not frozen solid).
Using a very sharp knife or meat slicer , slice beef as thinly as possible .
Lay slices between parchment paper and gently press or pound with a flat mallet to paper-thin.
Assemble the Carpaccio
2
Arrange beef slices in a single layer over chilled plates.
Sprinkle lightly with salt and freshly cracked black pepper .
Whisk together olive oil, lemon juice, and zest to make a quick dressing.
Drizzle over the beef.
Garnish & Serve
3
Top with small handfuls of arugula.
Add Parmesan shavings generously.
Optional: scatter a few capers , microgreens, or drizzle of balsamic reduction .
Serve immediately with toasted baguette , grissini , or crackers on the side.
Variations
4
Add truffle oil or truffle salt for decadence.
Replace lemon dressing with white balsamic and olive oil.
Use pistachio crumbs or toasted pine nuts for crunch.
Pairing Suggestions
5
Wine: Barolo, Pinot Noir, or Chianti Classico
Cocktail: Dry Negroni or Campari spritz
NA: Sparkling pomegranate or rosemary-infused lemonade
Ingredients For the Beef
7 oz beef tenderloin or sirloin (very fresh, trimmed)
Salt & freshly ground black pepper
For the Toppings
2 cups fresh arugula (rocket)
1 ¾ oz Parmesan, shaved into thin curls
2 tbsp extra virgin olive oil
1 tbsp lemon juice
Zest of ½ lemon
Optional: capers, microgreens, or a drizzle of balsamic reduction
Directions Prep the Beef
1
Wrap the trimmed tenderloin tightly in plastic wrap.
Place in the freezer for 20–30 minutes until firm (but not frozen solid).
Using a very sharp knife or meat slicer , slice beef as thinly as possible .
Lay slices between parchment paper and gently press or pound with a flat mallet to paper-thin.
Assemble the Carpaccio
2
Arrange beef slices in a single layer over chilled plates.
Sprinkle lightly with salt and freshly cracked black pepper .
Whisk together olive oil, lemon juice, and zest to make a quick dressing.
Drizzle over the beef.
Garnish & Serve
3
Top with small handfuls of arugula.
Add Parmesan shavings generously.
Optional: scatter a few capers , microgreens, or drizzle of balsamic reduction .
Serve immediately with toasted baguette , grissini , or crackers on the side.
Variations
4
Add truffle oil or truffle salt for decadence.
Replace lemon dressing with white balsamic and olive oil.
Use pistachio crumbs or toasted pine nuts for crunch.
Pairing Suggestions
5
Wine: Barolo, Pinot Noir, or Chianti Classico
Cocktail: Dry Negroni or Campari spritz
NA: Sparkling pomegranate or rosemary-infused lemonade
Beef Carpaccio with Parmesan & Arugula
