How to Make Perfect, Paper-Thin Beef Carpaccio at Home.
Impress your guests with this stunningly elegant and simple Beef Carpaccio. This classic Italian appetizer features paper-thin slices of high-quality raw beef tenderloin, drizzled with a simple lemon vinaigrette and topped with salty capers, sharp arugula, and savory Parmesan shavings. It’s a sophisticated, no-cook starter that celebrates the pure flavor of the beef. The key is to get the beef perfectly chilled for easy, ultra-thin slicing.
Recipe Summary (Serves 4 as an appetizer):
Prep Time: 20 minutes
Cook Time: 0 minutes
Ingredients: 1 lb (450g) beef tenderloin (filet mignon), 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp capers (drained), 2 oz (56g) Parmesan cheese (in a block), 2 cups arugula, coarse sea salt and black pepper.
Instructions:
Chill Beef: Wrap the beef tightly in plastic wrap and place in the freezer for 1-2 hours until very firm but not frozen solid.
Slice: Using a very sharp knife, slice the beef as thinly as possible.
Arrange: Arrange the beef slices in a single layer on chilled serving plates.
Dress & Serve: In a small bowl, whisk together olive oil and lemon juice. Drizzle this over the beef. Sprinkle with capers, sea salt, and freshly cracked pepper. Top with a pile of arugula and use a vegetable peeler to shave Parmesan cheese over everything. Serve immediately.
Hashtags:
#Carpaccio #BeefCarpaccio #ItalianFood #Appetizer #FineDining #RawFood #BeefRecipe #NoCook #ElegantFood #HowToMake
Carpacio, elegant, delicate and pure.
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