Beef Carpaccio Recipe

Time1h

Serves2

Thinly sliced tenderloin served with celery, parmesan, capers, olive oil, and half a lemon

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
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes to make slicing easier.
2
Slice the Beef
Once firm, remove the beef from the freezer and slice it thinly against the grain. Arrange the slices on a large plate or platter.
3
Prepare the Vegetables
Thinly slice the celery stalks and scatter them over the beef slices.
4
Add the Toppings
Sprinkle the capers over the beef and celery. Use a vegetable peeler to shave thin slices of Parmesan cheese and place them on top.
5
Finish the Dish
Drizzle the olive oil over the entire dish and squeeze the juice of half a lemon on top. Season with salt and pepper to taste.