Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Slice the Beef
Using a very sharp knife, slice the beef filet mignon into thin slices, approximately 1/8 inch thick. If the beef is slightly frozen, it will be easier to slice.
- 2
Arrange the Beef
Lay the thin slices of beef flat on a large serving plate, slightly overlapping each piece to create an attractive presentation.
Dressing
- 3
Mix the Dressing
In a small bowl, whisk together the olive oil and lemon juice until well combined. Season with sea salt and black pepper to taste.
- 4
Garnishing
- 5
Add Toppings
Sprinkle the capers and grated Parmesan cheese generously over the beef.
- 6
Finish with Arugula
Top the dish with fresh arugula for a peppery flavor and vibrant color.
Serving
- 7
Final Touches
Give the carpaccio a final sprinkle of sea salt and freshly cracked black pepper. Serve immediately.