Beef Carpaccio served with arugula & shaved Parmigiano-Reggiano

Wrap the beef tenderloin tightly in plastic wrap and freeze for about 1 hour until firm but not frozen solid.

Prepare the Beef

Using a sharp knife, slice the beef as thinly as possible. Arrange the slices on a large serving platter, slightly overlapping them.

Slice the Beef

In a small bowl, whisk together the olive oil, lemon juice, salt, and freshly ground black pepper.

Drizzle the dressing over the beef slices. Scatter the arugula and capers on top.

Using a vegetable peeler, shave the Parmigiano-Reggiano over the top of the carpaccio.

Serve immediately with additional black pepper and a drizzle of olive oil if desired.

Make Carpaccio Di Manzo Recipe in just 30m. Beef Carpaccio served with arugula & shaved Parmigiano-Reggiano