Beef carpaccio is a classic Italian appetizer that’s as elegant as it is easy to make. Imagine paper-thin slices of raw beef tenderloin, drizzled with fresh lemon juice and extra virgin olive oil, topped with peppery arugula and shavings of salty Parmesan cheese. This dish is perfect for impressing guests or enjoying a light, refreshing meal at home. If you’ve ever wondered how to make beef carpaccio, this guide will walk you through the process step-by-step with tips and tricks for the best results.
What Is Beef Carpaccio?
Originating in Venice in 1950, beef carpaccio traditionally consists of thinly sliced raw beef served cold with simple, fresh accompaniments. It’s a dish that highlights the quality and flavor of the beef itself, so sourcing fresh, high-quality beef tenderloin or filet mignon is key. The beef is sliced so thinly that it almost melts in your mouth, making it a delightful starter or light main course.
Ingredients You’ll Need
– 8 to 14 ounces of beef tenderloin or filet mignon (choose a fresh, high-quality cut)
– Flaky sea salt or kosher salt
– Freshly cracked black pepper
– 2 handfuls of fresh arugula (rocket)
– 1 to 2 tablespoons freshly squeezed lemon juice
– 1 to 2 tablespoons extra virgin olive oil
– Shavings of Parmigiano Reggiano or Grana Padano cheese
Optional for variations:
– Dijon mustard and egg yolk for a creamy dressing
– Fresh herbs like tarragon, thyme, and parsley
– Thinly sliced radishes or apples for a Japanese-style twist
Step-by-Step Instructions
1. Prepare the Beef
Start by placing your beef tenderloin in the freezer for about 1 to 2 hours until it firms up but is not completely frozen. This chilling step makes it easier to slice the beef paper-thin without it falling apart.
2. Slice the Beef Thinly
Using a very sharp knife, slice the beef as thin as possible—aim for about 1/8 to 1/4 inch thickness. For even thinner slices, place each slice between two sheets of plastic wrap or parchment paper and gently pound it with a meat mallet or rolling pin until it’s nearly translucent.
3. Arrange the Beef on a Plate
Carefully peel off the plastic wrap and lay the thin slices of beef flat on a chilled serving plate. Arrange them so they slightly overlap, covering the plate evenly. This presentation looks elegant and inviting.
4. Season and Dress
Drizzle the beef with extra virgin olive oil and freshly squeezed lemon juice. Season generously with flaky sea salt and freshly cracked black pepper. The acidity from the lemon juice brightens the flavors and balances the richness of the beef.
5. Add Toppings
Scatter fresh arugula over the beef. Toss the arugula lightly with a bit of lemon juice, olive oil, salt, and pepper beforehand if you like. Finally, use a vegetable peeler to shave thin slices of Parmigiano Reggiano or Grana Padano cheese over the top. The salty, nutty cheese complements the tender beef beautifully.
Variations to Try
– Italian Classic: Stick to the traditional recipe with beef, lemon, olive oil, arugula, and Parmesan.
– Japanese Style: Lightly sear the beef on all sides, then freeze and slice thinly. Dress with a tangy mixture of soy sauce, lime juice, sesame oil, mirin, and chili for a flavorful twist.
– Herb-Crusted Carpaccio: Sear the beef, brush with Dijon mustard, roll in fresh chopped herbs like tarragon and thyme, chill, then slice thinly. Serve with salad leaves and Parmesan shavings for a fragrant, herbaceous flavor.
– Creamy Dressing: Whisk together olive oil, lemon juice, Dijon mustard, egg yolk, salt, and pepper for a creamy sauce to drizzle over the beef and garnish with cherry tomatoes and arugula.
Tips for Perfect Beef Carpaccio
– Use the freshest beef you can find, ideally from a trusted butcher.
– Keep the beef cold while slicing to make thin, clean cuts easier.
– Use a very sharp knife or a meat slicer if you have one.
– Serve carpaccio immediately after assembling for the best texture and flavor.
– Don’t overdo the seasoning; the beef’s natural flavor should shine through.
Serving Suggestions
Beef carpaccio is a versatile dish that pairs beautifully with a crisp white wine or a light red like Pinot Noir. Serve it as an appetizer at a dinner party or as a light lunch with crusty bread. It also works well alongside other Italian antipasti like olives, marinated vegetables, and fresh mozzarella.
Beef carpaccio is an elegant, simple dish that brings a touch of Italian sophistication to your table. With just a few fresh ingredients and some careful slicing, you can create a restaurant-quality appetizer that’s sure to impress.
Fresh, flavorful, and easy to prepare—beef carpaccio is a timeless classic worth mastering in your kitchen. Enjoy the delicate taste and beautiful presentation every time you make it.