Paper-thin slices of raw premium beef fanned across a plate, adorned with peppery arugula, Parmigiano shavings, and a bright lemon-olive oil dressing.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large chilled white plate
Garnishes: arugula, Parmigiano shavings, capers, lemon wedge
Accompaniments: grissini
Instructions
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1
Wrap beef tenderloin tightly in plastic wrap and freeze for 30-45 min until very firm but not frozen solid.
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2
Using the sharpest knife possible, slice the beef against the grain into paper-thin slices (about 2mm).
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3
Arrange slices on chilled plates, slightly overlapping, covering the entire surface.
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4
Whisk olive oil, lemon juice, salt, and pepper into a dressing. Drizzle over the beef.
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5
Top with arugula, Parmigiano shavings, and capers.
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6
Serve immediately, allowing guests to finish with additional olive oil and pepper at the table.
Did You Know?
Giuseppe Cipriani of Harry's Bar in Venice created carpaccio in 1950 for a countess whose doctor had forbidden cooked meat. He named it after the Renaissance painter Vittore Carpaccio, known for his use of vivid reds.
Chef's Notes
Equipment Tips
- very sharp knife or meat slicer
- plastic wrap
- serving plates
Garnishing
arugula, Parmigiano shavings, capers, lemon wedge
Accompaniments
grissini
The Story Behind Carpaccio di Manzo
Invented at Harry's Bar in Venice by Giuseppe Cipriani, carpaccio was originally dressed with a creamy white sauce. The arugula-and-Parmigiano version popular today evolved in the 1980s as Italian cuisine embraced lighter, more modern presentations.
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