Jul 14 2026
Restaurants›Carmelina's›Angus Beef Carpaccio Recipe

Angus Beef Carpaccio Recipe

Inspired by Carmelina's
Time30m
Serves2

Thinly sliced tenderloin, lemon dressed arugula, cacio e Pepe aioli, toasted pignoli, pecorino.

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Ingredients

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Main Ingredients

Dressing and Aioli

Method

Preparation of Beef

  1. 1

    Slice the Tenderloin

    Using a sharp knife, slice the Angus beef tenderloin into very thin slices, about 1/8 inch thick. For easier slicing, you can freeze the tenderloin for about 20-30 minutes before slicing.

  2. 2

    Arrange the Beef

    Lay the thin slices of beef on a large plate or platter, ensuring they do not overlap.

Prepare the Dressing

  1. 3

    Make the Lemon Dressing

    In a small bowl, whisk together the lemon juice and olive oil. Drizzle the mixture over the arranged beef slices, ensuring they are evenly coated.

Prepare the Aioli

  1. 4

    Combine Aioli Ingredients

    In a bowl, whisk together the egg yolk, minced garlic, black pepper, and a pinch of salt. Gradually whisk in 1/2 cup of olive oil until the mixture becomes thick and creamy.

  2. 5

    Finish the Aioli

    Taste the aioli and adjust seasoning with more salt and black pepper if needed. Mix well to combine.

Assemble the Dish

  1. 6

    Add Arugula and Nuts

    In a separate bowl, toss the arugula with a little lemon dressing and sprinkle over the beef. Toast the pine nuts in a dry skillet over medium heat until golden brown, then sprinkle over the arugula.

  2. 7

    Garnish with Pecorino

    Shave the pecorino cheese over the top of the dish using a vegetable peeler, and finish with a drizzle of the cacio e Pepe aioli.

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