Grass-fed Beef Tenderloin “carpaccio” Recipe
with Arugula, Shaved Artichoke & Parmesan Cheese
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 Steps
- 1
Prepare the Beef
Freeze the beef tenderloin for about 30 minutes to make it easier to slice thinly. Once firm, use a sharp knife to slice the beef as thinly as possible.
- 2
Prepare the Artichokes
If using fresh artichokes, trim and shave them thinly using a mandoline or vegetable peeler. If using canned, drain and rinse them before slicing thin.
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a dressing.
- 4
Assemble the Dish
On a large serving platter, arrange the thin slices of beef tenderloin. Top with arugula, shaved artichokes, and shaved Parmesan cheese.
- 5
Drizzle and Serve
Drizzle the dressing over the assembled carpaccio. Serve immediately as an appetizer or light main course.
