Carpaccio Recipe

Time45m

Serves4

Thinly sliced beef tenderloin, arugula, shaved parmesan, and balsamic reduction.

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.

1
Make the Balsamic Reduction
In a small saucepan, bring 1 cup of balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces to about 1/4 cup, approximately 15-20 minutes. Stir occasionally to prevent burning. Once thickened, remove from heat and let it cool.

2
Slice the Beef Tenderloin
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes. This will firm it up and make it easier to slice. Once firm, slice the beef as thinly as possible using a sharp knife. Arrange the slices on a large plate or platter.

3
Assemble the Carpaccio
Drizzle the sliced beef with 2 tablespoons of olive oil and season with salt and black pepper to taste. Top the beef slices with arugula and shaved parmesan cheese. Finally, drizzle the balsamic reduction over the top for added flavor.