Classic Italian Beef Carpaccio

Recipe

Experience the elegance of a high-end Italian bistro with this melt-in-your-mouth beef carpaccio, featuring peppery arugula and savory parmesan.

Prep time: 20 minutes (plus 2 hours freezing) | Servings: 2–4

Ingredients

Main Component

• 225g (8 oz) beef tenderloin, center-cut and trimmed of all silver skin.

• 2g (1/2 tsp) sea salt.

• 1g (1/2 tsp) freshly cracked black pepper.

Sauce/Dressing

• 45ml (3 tbsp) high-quality extra virgin olive oil.

• 15ml (1 tbsp) fresh lemon juice.

• 5g (1 tsp) Dijon mustard (optional, for emulsion).

Garnish

• 40g (2 cups) baby arugula, washed and dried.

• 50g (2 oz) Parmigiano-Reggiano, shaved or shredded.

• 15g (1 tbsp) nonpareil capers, drained (optional).

Instructions

1. Wrap 225g (8 oz) beef tightly in plastic wrap, shaping into a uniform cylinder.

2. Freeze beef for 2 hours until firm but not rock-solid for easier slicing.

3. Whisk 45ml (3 tbsp) olive oil, 15ml (1 tbsp) lemon juice, salt, and pepper.

4. Using a very sharp knife, slice beef against the grain into paper-thin rounds.

5. Lay slices between parchment paper; gently pound with a flat meat mallet if needed.

6. Arrange beef slices in a single, slightly overlapping layer on a chilled plate.

7. Lightly brush the beef with half of the prepared lemon-oil dressing.

8. Toss 40g (2 cups) arugula with the remaining dressing and place atop beef.

9. Generously top with 50g (2 oz) shredded parmesan and extra cracked pepper.

10. Serve immediately while the beef is still chilled for the best texture.