Carpaccio Di Manzo Recipe
thinly sliced raw beef, arugula, capers, lemon & shaved Parmigiano Reggiano
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Ingredients
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Beef & Dressing
Salad & Garnish
Optional Finishers
Method
Beef & Dressing
- 1
Prepare beef for slicing
Chill the beef tenderloin in the coldest part of the refrigerator for at least 30 minutes, or place it in the freezer for 20–25 minutes until firm but not frozen solid. This makes very thin slicing easier and more consistent.
- 2
Slice beef very thin
Using a sharp chef's knife (or a very sharp slicer), trim any silver skin. Slice the beef crosswise into paper-thin slices (about 1–2 mm thick). If slices are large, gently open them out on a cutting board and, if desired, slightly pound between plastic wrap with the flat side of a knife to even thickness. Arrange slices in a single layer on a chilled serving platter, slightly overlapping in a circular pattern or in two rows.
- 3
Make dressing
Whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, sea salt, and freshly ground black pepper in a small bowl until emulsified. Taste and adjust acidity/salt.
- 4
Lightly brush or drizzle about half of the dressing over the arranged beef slices so each piece gets a touch of oil and lemon. Let rest at room temperature 3–5 minutes to allow flavors to blend (do not leave raw beef out longer than 30 minutes total before serving). Reserve the remaining dressing for the salad and finishing drizzle.
Salad & Garnish
- 5
Dress arugula
Toss the arugula in a small bowl with 1 tablespoon of the reserved dressing (or to taste) so leaves are lightly coated but not drenched.
- 6
Assemble carpaccio
Scatter the dressed arugula over and around the beef slices. Evenly distribute the rinsed capers across the beef. Using a vegetable peeler, shave Parmigiano Reggiano into thin ribbons directly over the dish.
- 7
Finish with flaky sea salt and cracked black pepper sprinkled sparingly across the beef and cheese. Drizzle the remaining dressing (about 1–2 teaspoons) or the optional finish olive oil lightly over the top for shine and flavor. Garnish with microgreens or chopped chives if using.
- 8