Carpaccio di Manzo — Print Recipe

Paper-thin slices of raw premium beef fanned across a plate, adorned with peppery arugula, Parmigiano shavings, and a bright lemon-olive oil dressing.

Ingredients

400g beef tenderloin (sushi-grade freshness)
60ml extra-virgin olive oil
Juice of 1 lemon
50g arugula (rocket)
40g Parmigiano-Reggiano, shaved
2 tbsp capers
Flaky sea salt
Freshly cracked black pepper

Instructions

1 Wrap beef tenderloin tightly in plastic wrap and freeze for 30-45 min until very firm but not frozen solid.
2 Using the sharpest knife possible, slice the beef against the grain into paper-thin slices (about 2mm).
3 Arrange slices on chilled plates, slightly overlapping, covering the entire surface.
4 Whisk olive oil, lemon juice, salt, and pepper into a dressing. Drizzle over the beef.
5 Top with arugula, Parmigiano shavings, and capers.
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.