Beef Carpaccio Recipe
onion dip, arugula, caprese vinaigrette, parmesan, lemon breadcrumbs
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
Onion Dip
Caprese Vinaigrette
Lemon Breadcrumbs
Garnish
Method
Beef Carpaccio Preparation
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and freeze for at least 1 hour until firm. This makes it easier to slice thinly.
- 2
Slice the Beef
Once firm, slice the beef as thinly as possible using a sharp knife. Arrange the slices on a large platter.
- 3
Season the Beef
Drizzle the sliced beef with olive oil, and season with salt and black pepper.
Onion Dip Preparation
- 4
Mix the Dip
In a bowl, combine sour cream, mayonnaise, chopped onion, garlic powder, salt, and black pepper. Mix until smooth and well combined.
Caprese Vinaigrette Preparation
- 5
Lemon Breadcrumbs Preparation
- 6
Prepare Breadcrumbs
In a bowl, mix breadcrumbs, lemon zest, grated parmesan cheese, olive oil, and salt. Toss until well combined.
- 7
Toast Breadcrumbs
Spread the breadcrumb mixture on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes until golden brown.