Beef Carpaccio Recipe

Time45m

Serves4

With Arugula and Parmesan

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Ingredients

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1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes, until it is firm but not frozen solid. This makes it easier to slice thinly.
2
Slice the Beef
Once the beef is firm, remove it from the freezer. Using a sharp knife, thinly slice the beef tenderloin against the grain. Aim for slices about 1/8 inch thick. Arrange the slices on a large plate or platter.
3
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined. Taste and adjust seasoning if necessary.
4
Assemble the Carpaccio
Drizzle half of the dressing over the arranged beef slices. Scatter the arugula and capers over the beef. Using a vegetable peeler, shave the Parmesan cheese over the top.
5
Finish and Serve
Drizzle the remaining dressing over the top, and serve immediately with additional lemon wedges if desired.