Beef Carpaccio
A classic Italian appetizer featuring thinly sliced raw beef, drizzled with olive oil, lemon juice, and garnished with capers and arugula.
Nutrition
Calories: 200cal
Carbohydrate: 1g
Protein: 20g
Fat: 13g
Cholesterol: 45mg
Sodium: 300mg
Difficulty Level: easy
20 min Prep
0 Cook
20 min Total
4 Servings
Ingredients
- 8 oz beef tenderloin, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon capers, drained
- 2 cups fresh arugula
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 1-2 hours, or until partially frozen. This will make it easier to slice thinly. Tip: Freezing slightly will firm up the beef, making it more manageable to slice.
- Remove the beef from the freezer and unwrap it. Using a very sharp knife, slice the beef as thinly as possible. If available, use a meat slicer to achieve even thinner slices.
- Arrange the beef slices on 4 serving plates, slightly overlapping them to cover the plate evenly. Tip: To achieve paper-thin slices without a slicer, place the slices between sheets of plastic wrap and gently flatten with a rolling pin.
- Drizzle the olive oil evenly over the beef on each plate. Follow this with a drizzle of lemon juice.
- Sprinkle the capers over the beef. Scatter the arugula over the top and finish with the grated Parmesan cheese.
- Season each plate with a pinch of salt and a few grinds of black pepper. Serve immediately.
