Recipes Ristorante Del Lago Carpaccio di Manzo

Carpaccio Di Manzo Recipe

inspired by

@ristorantedellago

Dec 17 2025

•

30m

•

Serves 4

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Recipe information

Make Carpaccio Di Manzo in just 30m. Thinly sliced beef tenderloin, arugula, shaved parmesan, and lemon vinaigrette.

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Preparation

1. Prepare the Beef

Wrap the beef tenderloin in plastic wrap and freeze for about 1-2 hours until firm but not completely frozen. This will make it easier to slice thinly.

2. Slice the Beef

Using a sharp knife, slice the beef tenderloin into very thin slices, about 1/8 inch thick. Lay the slices flat on a large serving platter, slightly overlapping them.

Vinaigrette Preparation

3. Make the Vinaigrette

In a small bowl, whisk together the olive oil, Dijon mustard, salt, and black pepper until well combined. Squeeze the juice of the lemon into the mixture, whisking until emulsified.

Assembly

4. Assemble the Carpaccio

Evenly distribute the arugula over the sliced beef. Drizzle the lemon vinaigrette over the arugula and beef slices.

5. Finish with Parmesan

Using a vegetable peeler, shave the Parmesan cheese over the top of the arugula and beef. Serve immediately.

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