Beef Carpaccio Recipe

Time1h

Serves2

roasted thinly sliced raw Prime filet mignon, arugula, shaved celery, house dressing, 24-month aged Parmigiano-Reggiano

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 Filet Mignon
Start by placing the Prime filet mignon in the freezer for about 30 minutes to firm it up, which will make it easier to slice thinly.
2
Slice the Beef
Once firm, remove the filet mignon from the freezer. Using a sharp knife, slice the beef as thinly as possible, aiming for paper-thin slices. Arrange the slices on a serving platter.

3
Prepare the Celery
Wash and thinly shave or slice the celery. You can use a vegetable peeler or a mandoline for even, thin slices.
4
Prepare the Arugula
Rinse the arugula under cold water and drain thoroughly. Pat dry with a paper towel to remove excess moisture.

5
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.

6
Layer the Ingredients
On top of the arranged beef slices, scatter the arugula and shaved celery evenly. Drizzle the dressing over the top.
7
Add Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese over the entire dish to finish.
8
Serve
Serve the beef carpaccio immediately as an appetizer or light main course.