Name: Beef Carpaccio Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 oz beef tenderloin or sirloin (very thinly sliced); 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon capers (drained); 2 tablespoons shaved Parmesan cheese; 1 handful arugula; Salt and freshly ground black pepper to taste; Optional drizzle of balsamic glaze

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If you’re searching for a show-stopping appetizer that’s equal parts elegant and effortless, look no further than Beef Carpaccio. This Italian classic is a true celebration of superb ingredients, thinly sliced and served raw so every bite practically melts on your tongue. The simple combination of delicate beef, peppery arugula, creamy Parmesan, and a bright lemon-olive oil drizzle makes Beef Carpaccio not just a dish, but an experience you’ll want to share with friends every time you entertain.

Ingredients You’ll Need

The beauty of Beef Carpaccio comes from the purity and harmony of its ingredients. Each component plays a key role in building flavor, texture, and a vibrant presentation—so don’t skimp on quality. Here’s what you’ll need and why it matters:

Beef tenderloin or sirloin (8 oz, very thinly sliced): The star of the show! Use only the freshest beef, and slice it as thin as you can for the ultimate delicate bite.
Extra virgin olive oil (2 tablespoons): Adds richness and fruitiness, elevating the natural flavors of the beef.
Lemon juice (1 tablespoon): Brightens the dish with a touch of acidity, keeping things lively and fresh.
Capers (1 teaspoon, drained): Bring tiny bursts of briny, tangy flavor that cut through the richness.
Shaved Parmesan cheese (2 tablespoons): Offers salty, nutty depth with every delicate curl.
Arugula (1 handful): Lends color and a peppery kick that pairs beautifully with the beef.
Salt and freshly ground black pepper (to taste): Simple seasonings to enhance every flavor.
Optional balsamic glaze (for drizzling): A sweet-tart finish for extra flair and complexity.

How to Make Beef Carpaccio

Step 1: Chill the Beef

To achieve those ultra-thin, almost translucent slices, start by tightly wrapping your beef in plastic wrap and placing it in the freezer for about an hour. This firms up the meat without freezing it solid, making it far easier to get uniform, razor-thin cuts.

Step 2: Slice the Beef

With your sharpest knife (or, if you’re lucky, a butcher who will slice it for you), carve the beef across the grain into the thinnest slices possible. Arrange them in a single layer on a large plate or divide among smaller individual plates for personal servings of Beef Carpaccio.

Step 3: Prepare the Dressing

In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until they’re fully combined. This zippy little mixture is what brings all the other flavors together and gives every bite a touch of brightness.

Step 4: Arrange and Garnish

Drizzle the lemon-olive oil dressing all over the arranged beef slices. Sprinkle with the drained capers, then generously scatter the shaved Parmesan and fresh arugula over the top. Don’t forget a finishing shower of salt and cracked black pepper—these make all the difference!

Step 5: Finish and Serve

If you’re feeling fancy, add a beautiful ribbon of balsamic glaze as the final touch. Serve your Beef Carpaccio immediately to ensure maximum freshness and wow factor.

How to Serve Beef Carpaccio

Garnishes

Garnishing Beef Carpaccio is where you can really let your personality shine. Aside from the classic capers, Parmesan, and arugula, try a flicker of fresh herbs like basil or chives, or a twist of lemon zest for an aromatic lift. Even a few edible flowers can make each plate look like a work of art.

Side Dishes

For a little crunch, I love to serve Beef Carpaccio with slices of toasted baguette or crispy crostini, perfect for scooping up all those delectable toppings. A glass of crisp white wine or a light Italian red completes the experience beautifully.

Creative Ways to Present

If you want to go beyond tradition, try arranging your Beef Carpaccio on a wooden board for a rustic touch, or use small plates for an elegant, passed appetizer. Mini forkfuls stacked with arugula, cheese, and beef make perfect individual bites for a party.

Make Ahead and Storage

Storing Leftovers

Since this dish is all about freshness, leftovers are rare, but if you have some, cover tightly and refrigerate for up to 24 hours. Consume as soon as possible for best texture and flavor. The arugula may wilt a bit, but the flavors will still be irresistible.

Freezing

Freezing fully-prepared Beef Carpaccio isn’t ideal, but you can freeze the beef alone (wrapped well) for a couple of days before slicing if needed. Avoid freezing the finished dish—the toppings and texture won’t survive the cold.

Reheating

Beef Carpaccio is meant to be enjoyed cold, so reheating isn’t recommended. If chilled leftovers feel too cold, just let them sit at room temperature for 10 to 15 minutes before serving.

FAQs

Is Beef Carpaccio safe to eat raw?

Yes, as long as you use high-quality, very fresh beef from a reputable source and handle it with care, Beef Carpaccio is safe. Always keep the meat chilled and serve right away for optimal food safety.

Can I use another cut of beef?

Absolutely! Tenderloin is the most classic and tender, but sirloin also works well. Just be sure to slice it very thin and use a well-marbled, fresh cut for the best results.

Do I need a special tool to slice the beef thinly?

While a sharp chef’s knife is usually enough, you can ask your butcher to do the slicing if you’re hesitant. Chilling the beef first makes slicing much easier, even without restaurant-level tools.

What can I substitute for arugula?

If arugula isn’t your thing, baby spinach, watercress, or even microgreens work well. Choose greens with a bit of bite or pepperiness for a similar effect.

How far in advance can I prepare Beef Carpaccio?

You can slice the beef and prep your garnishes a few hours ahead, but wait to assemble and dress the dish until just before serving to keep everything fresh and vibrant.

Final Thoughts

If you’ve never made Beef Carpaccio at home, you’re truly in for a treat—it’s impressive, quick, and utterly delicious. Round up some great friends, pour a little wine, and let this Italian favorite shine at your table. Give it a try; you might just find it becomes your new go-to appetizer!

Beef Carpaccio Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 15 minutes (plus 1 hour freeze time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Beef Carpaccio is a classic Italian dish featuring thinly sliced raw beef drizzled with olive oil and lemon juice, topped with capers, Parmesan cheese, and arugula. It’s a simple yet elegant appetizer that highlights the flavors of the beef and accompanying ingredients.

Ingredients

Scale

Beef Carpaccio:

8 oz beef tenderloin or sirloin (very thinly sliced)
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon capers (drained)
2 tablespoons shaved Parmesan cheese
1 handful arugula
Salt and freshly ground black pepper to taste
Optional drizzle of balsamic glaze

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Instructions

Prepare the Beef: Wrap the beef tightly in plastic wrap and freeze for 1 hour to firm it for easier slicing.
Slice the Beef: Using a very sharp knife, slice the beef as thinly as possible.
Arrange: Arrange the slices in a single layer on a large plate or individual serving plates.
Prepare Dressing: In a small bowl, whisk together olive oil and lemon juice. Drizzle the mixture over the beef.
Top and Season: Top with capers, shaved Parmesan, and arugula. Season with salt and freshly ground black pepper.
Finish: Drizzle with balsamic glaze if desired and serve immediately.