Carpaccio Di Manzo* Recipe

Name: Toscana Divinos Carpaccio Di Manzo* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.6 kg beef tenderloin (center-cut, well-chilled); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil (for finishing); 6 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 tbsp capers, rinsed and roughly chopped; 1 unit small shallot, finely minced; 0.5 tsp honey (optional, to balance acidity); 0.25 tsp coarse kosher salt (for dressing); 0.25 tsp freshly ground black pepper (for dressing); 80 g arugula (baby, washed and spun dry); 40 g Grana Padano (shaved); 2 unit lemon wedges (optional, for serving)

Inspired by Toscana Divino

Time35m

Serves4

sauce, grana padano, arugula

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.

Beef Carpaccio

1 1/3 lb (0.6 kg) beef tenderloin (center-cut, well-chilled)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil (for finishing)

Sauce & Dressing

6 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tbsp capers, rinsed and roughly chopped

1 unit small shallot, finely minced

1/2 tsp honey (optional, to balance acidity)

1/4 tsp coarse kosher salt (for dressing)

1/4 tsp freshly ground black pepper (for dressing)

Accompaniments

2.82 oz (80 g) arugula (baby, washed and spun dry)

1.41 oz (40 g) Grana Padano (shaved)

2 unit lemon wedges (optional, for serving)

Method

Beef Carpaccio

Prepare and chill beef

Trim any silver skin or excess fat from the beef tenderloin. Wrap the whole piece tightly in plastic wrap and refrigerate for at least 1 hour (or freeze for 20–30 minutes) until very firm; chilling makes slicing thinly much easier.

Slice the beef

Using a very sharp slicing knife, remove the beef from the fridge. Slice against the grain into extremely thin slices (as thin as possible — translucent). If desired, place slices between two sheets of plastic wrap and gently pound with a flat meat mallet to achieve uniform very thinness.

Season

Arrange the slices in a single layer on a large chilled serving plate, overlapping slightly in a circular pattern. Lightly season the exposed meat with the 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper evenly over the surface. Drizzle 2 tbsp extra-virgin olive oil over the beef just before serving.

Sauce & Dressing

Make the dressing

In a small bowl or jar, combine 6 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped capers, and the finely minced shallot. Whisk (or shake if using a jar) until emulsified. Taste and add 1/2 tsp honey if you prefer a touch of sweetness. Season with 1/4 tsp coarse kosher salt and 1/4 tsp freshly ground black pepper. Set aside to let flavors marry for 10 minutes.

Adjust seasoning

Taste the dressing and adjust acidity or salt as needed: add a little more lemon if too rich, or a pinch more salt if flat.

Assembly & Accompaniments

Dress the arugula: In a medium bowl, toss the 80 g arugula with 1–2 tbsp of the prepared dressing until lightly coated. Do not overdress; the greens should be just glossy.

Plate the carpaccio: Arrange the lightly dressed arugula in small mounds around or in the center of the beef slices, depending on presentation preference. Spoon small pools or a light drizzle of the remaining dressing over the beef slices — use sparingly so the meat remains delicate.

Add Grana Padano and finish: Scatter the 40 g shaved Grana Padano over the meat and arugula. Finish with a final light drizzle of the 2 tbsp finishing extra-virgin olive oil reserved earlier, and if desired, a few cracks of black pepper.

Serve immediately

Serve the carpaccio immediately with optional lemon wedges on the side so diners can add a squeeze if desired.