Appetizers & Starters > Meat-Based Starters > Beef & Pork Starters > Beef Carpaccio
Classic Beef Carpaccio
A timeless appetizer featuring thinly sliced raw beef tenderloin, drizzled with olive oil, and adorned with capers, shaved Parmesan, and lemon juice. A true testament to simplicity and flavor.
Ingredients
- 400 g Beef tenderloin
- 4 tbsp Extra virgin olive oil
- 2 tbsp Fresh lemon juice
- 50 g Parmesan cheese
- 2 tbsp Capers
- 1 handful Fresh arugula
- to taste Sea salt
- to taste Freshly ground black pepper
Preparing the Beef
Begin by wrapping the beef tenderloin tightly in plastic wrap. Freeze it for about 1-2 hours. This makes it easier to slice thinly. The beef should be firm but not completely frozen.
Slicing the Beef
Remove the beef from the freezer and unwrap it. Using a very sharp knife or a meat slicer, slice the beef as thinly as possible. Aim for paper-thin slices. Arrange the slices on serving plates, slightly overlapping each other.
Adding the Flavors
Drizzle the beef with extra virgin olive oil and fresh lemon juice. Season with sea salt and freshly ground black pepper to taste. Be generous with the olive oil, as it provides a crucial flavor component.
Garnishing and Serving
Sprinkle the carpaccio with capers and shaved Parmesan cheese. Top with a handful of fresh arugula for a peppery bite. Serve immediately and enjoy the freshness of this classic dish.
FAQ
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Can I use pre-sliced carpaccio?
While pre-sliced carpaccio is convenient, freshly sliced beef will always have a better texture and flavor. If you do use pre-sliced, make sure it's from a reputable source and very fresh. -
What if I don't have Parmesan cheese?
Grana Padano or Pecorino Romano can be used as substitutes for Parmesan. They will offer a similar salty and savory flavor. -
Is it safe to eat raw beef?
When preparing raw beef dishes like carpaccio, it's essential to use high-quality, very fresh beef from a trusted source. Proper handling and storage are crucial to minimize the risk of foodborne illness.