49min 4 ppl
Beef Carpaccio
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 9 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 28g
Carbs 3g
Fats 16g
About this dish
Thinly sliced raw beef is cured in bright citrus and aromatics, then finished with peppery olive oil, capers, and shaved Parmesan for an elegant Italian starter that's fresh, vibrant, and requires no cooking.
Allergy Info
Dairy, Gluten, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- lemonsjuiced2
- limejuiced1
- garlic clovesminced2
- fresh parsley leavesroughly chopped8 leaves
- fresh arugula leavesroughly chopped8 leaves
- fresh thyme leaves1/2 tsp
Meat & Poultry
- beef tenderloin, center cuttrimmed of all visible fat300 g
Dairy & Eggs
- Parmesan cheeseshaved with a vegetable peeler30 g
Tins & Jars
- capersrinsed and patted dry1 tsp
Spices & Seasonings
- sea salt to taste
- freshly ground black pepper to taste
Oils & Condiments
- extra-virgin olive oil3 tbsp
- Dijon mustard1 tsp
Utensils
- paper towels
- plastic wrap
- very sharp knife or meat slicer
- parchment paper
- chilled serving plate
- small bowl
- whisk
- vegetable peeler
- citrus juicer
Method
1
Mince the garlic cloves, roughly chop the parsley and arugula leaves, juice the lemons and lime, shave the Parmesan with a vegetable peeler, and rinse and pat dry the capers.
Approx. 8 minutes
2
Pat the beef tenderloin dry with paper towels, then wrap tightly in plastic wrap and place in the freezer for 30 minutes to firm up (this makes slicing easier).
Approx. 30 minutes
3
Remove the beef from the freezer and, using a very sharp knife or a meat slicer, slice the beef as thinly as possible (aim for nearly transparent slices), laying each slice flat on parchment paper.
Approx. 5 minutes
4
Arrange the beef slices in a single layer on a chilled serving plate, slightly overlapping each slice.
Approx. 3 minutes
5
In a small bowl, whisk together the lemon juice, lime juice, minced garlic, Dijon mustard, and 1 tbsp of the olive oil until combined.
Approx. 2 minutes
6
Drizzle the citrus dressing evenly over the beef slices, ensuring all surfaces are lightly coated.
Approx. 1 minutes
7
Season the beef with a pinch of sea salt and freshly ground black pepper, then scatter the capers, parsley, and arugula across the plate.
Approx. 1 minutes
8
Drizzle the remaining 2 tbsp of extra-virgin olive oil over the dish, then top with the shaved Parmesan and fresh thyme leaves.
Approx. 1 minutes
9
Let the carpaccio rest at room temperature for 2 minutes before serving to allow the flavors to meld slightly.
Approx. 2 minutes
