Description
Beef Carpaccio is a classic Italian appetizer featuring thinly sliced raw beef tenderloin dressed with a bright mixture of extra virgin olive oil and lemon juice, topped with peppery arugula, shaved Parmesan cheese, and salty capers. This elegant dish is perfect for a gourmet starter and can be enhanced with optional truffle shavings or truffle oil for a luxurious touch.
Ingredients
Scale
Main Ingredients
- 8 oz beef tenderloin (very high quality)
- 2 cups arugula
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons capers (drained)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Optional Garnish
- Shaved truffle or truffle oil for garnish
Instructions
- Freeze the Beef: Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 1 hour. This firms up the meat so it can be sliced paper-thin. Ensure it is firm but not frozen solid to allow easy slicing.
- Slice the Beef: Remove the beef from the freezer and, using a very sharp knife, cut the beef as thinly as possible. Aim for nearly translucent slices for the best texture and presentation.
- Arrange the Slices: Lay the thin beef slices in a single layer on a large plate or platter. Slightly overlap the slices if necessary. Cover the arranged beef with plastic wrap and gently press down using your hand or a rolling pin to flatten the slices further, ensuring uniform thinness.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil and lemon juice until well combined. This simple dressing brings brightness and richness to the dish.
- Dress the Carpaccio: Drizzle the olive oil and lemon mixture evenly over the beef slices. The citrus will subtly cook the beef while complementing its natural flavor.
- Add Toppings: Evenly distribute the arugula, shaved Parmesan, and capers over the dressed beef slices. These toppings add peppery, salty, and savory notes to the dish.
- Season and Garnish: Sprinkle salt and freshly ground black pepper to taste over the carpaccio. For an extra luxurious finish, garnish with shaved truffle or a light drizzle of truffle oil if desired.
- Serve Immediately: Serve the carpaccio right after assembling to enjoy the freshest flavors and tender texture. Pair with crostini or toasted baguette slices if desired for added texture and flavor balance.
Notes
- For consistently thin slices, request your butcher to slice the beef carpaccio-style or use a meat slicer at home.
- Serving with crostini or toasted baguette slices adds a delightful crunch and complements the softness of the beef.
- Use the highest quality, fresh beef tenderloin to ensure safety and optimum taste since this dish is served raw.
