Beef Carpaccio Recipe
Indulge in our exquisite Beef Carpaccio, featuring thinly sliced, tender beef drizzled with a zesty lemon vinaigrette. Each bite is complemented by a sprinkle of capers and a dusting of parmesan cheese, all elegantly arranged on a bed of fresh arugula. This classic Italian appetizer is a perfect balance of flavors, delivering a melt-in-your-mouth experience that will leave your taste buds craving more.
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.
Beef Carpaccio Ingredients
Method
Beef Carpaccio Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen.
- 2
Slice the Beef
Using a sharp knife, thinly slice the beef into very thin slices. Arrange the slices on a serving plate or platter.
- 3
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper.
- 4
Assemble the Dish
Drizzle the dressing over the beef slices. Scatter capers and arugula on top.
- 5
Finish and Serve
Using a vegetable peeler, shave the Parmesan cheese over the beef carpaccio. Serve immediately.