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Beef Carpaccio Recipe
This classic recipe for beef carpaccio is actually easier to make than you might think! Paper thin slices of raw beef tenderloin are adorned simply with coarse sea salt and black pepper, fresh lemon juice, extra virgin olive oil, arugula and shaved Parmigiano Reggiano cheese. It's an elegant Italian appetizer that's as as easy to make as it is delicious!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- peeler
📝 Preparation Steps
1
Place the filet mignon in the freezer until it is firm, but not totally frozen about ⏱️ 1-2 hours.
Filet mignon (beef tenderloin)8 oz
2
Use a very sharp knife to slice the beef as thinly as you can, about ¼ - ⅛ inch thick. Try to keep them as uniform as possible.
3
Working with one slice at a time, place the beef between two pieces of plastic wrap or parchment paper and use the flat side of a meat mallet to pound it until very thin - the thinner the better.
4
Remove one piece of plastic wrap and use the palm of your hand to carefully place the beef onto a chilled serving plate, then remove the other piece of plastic wrap. Repeat with the remaining slices.
5
Arrange the slices of beef so that they cover the entire plate, overlapping slightly if needed. This recipe makes enough to cover 2 dinner plates or one extra large platter.
6
Drizzle the meat all over with olive oil and a slight squeeze of lemon juice, then season generously with salt and pepper.
7
Use a vegetable peeler to shave long shards of Parmesan cheese all over top of the beef.
8
Toss the the arugula with 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper, then scatter it on top of the beef. Serve immediately.
arugula2 cups
Nutrition Facts
calories
359 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
920 mg
protein Content
21 g
cholesterol Content
39 mg
carbohydrate Content
4 g
saturated Fat Content
11 g
unsaturated Fat Content
17 g
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