Classic Italian Beef Carpaccio: An Easy and Elegant Recipe

Ingredients

500g of top quality beef fillet
1/4 cup of extra-virgin olive oil
1/2 cup of fresh lemon juice
1 teaspoon of Dijon mustard
Salt and pepper to taste
1/2 cup of shaved Parmesan cheese
1/2 cup of baby arugula
1/4 cup of capers, drained

Steps and instructions

Wrap the beef fillet in plastic wrap and place it in the freezer for approximately 30 minutes to firm it up.
Remove from freezer and use a sharp knife to cut the beef into very thin slices. Lay each slice on a sheet of plastic wrap, add another sheet on top and use a rolling pin to flatten the beef even more. Repeat until all slices are prepared.
Arrange the beef slices in a single layer on a large serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Drizzle the dressing evenly over the beef slices.
Sprinkle the shaved Parmesan cheese, baby arugula, and capers over the top.
Serve immediately, while the beef is still chilled.

Tools for making

Sharp Knife - Needed to slice the beef fillet into thin slices.
Plastic Wrap - Used to wrap the beef fillet while it firms up in the freezer and to flatten the slices.
Rolling Pin - Used to further flatten the beef slices.
Large Serving Platter - Used to arrange and serve the beef carpaccio.
Small Bowl - Used to whisk together the dressing ingredients.
Whisk - Used to mix the dressing ingredients together.

Recipe variations

Replace beef fillet with thinly sliced raw tuna or salmon for a seafood variation.
Add a sprinkle of crushed red pepper flakes for a spicy kick.
Instead of shaved Parmesan cheese, try using crumbled blue cheese or feta cheese.
Top the carpaccio with a handful of toasted pine nuts or chopped walnuts for added crunch.
Include thinly sliced red onions or shallots for a touch of sharpness and flavor.
Add a drizzle of truffle oil for a decadent and aromatic twist.
Garnish with fresh herbs such as basil, parsley, or chives for added freshness.
Serve the carpaccio on a bed of mixed greens or baby spinach for a more substantial salad.
For a vegetarian alternative, replace the beef with thinly sliced roasted beets or mushrooms.

Recipe overview

Savor the delicate flavors of this classic Italian dish, Beef Carpaccio. Made from thinly sliced raw beef fillet and topped with a tangy dressing of olive oil, lemon juice, and Dijon mustard, this dish epitomizes simple elegance. Sprinkled with shavings of Parmesan cheese, baby arugula, and capers, it's a beautiful balance of flavors that come together in a dish that's as pleasing to the eye as it is to the palate. Although it may seem complicated, preparing Beef Carpaccio at home is straightforward and rewarding. Enjoy it as a refreshing appetizer before a hearty meal or as a light main course.

Common questions

What cut of beef should I use for Beef Carpaccio?
It is recommended to use top quality beef fillet for Beef Carpaccio.
How thin should I slice the beef?
The beef should be sliced as thin as possible, preferably using a sharp knife or a meat slicer.
Do I need to freeze the beef before slicing?
Yes, it is advised to wrap the beef in plastic wrap and place it in the freezer for about 30 minutes to firm it up before slicing.
Can I prepare the beef slices in advance?
It is best to prepare and serve the beef slices immediately, while they are still chilled. This helps to maintain the desired texture and freshness.
What can I use as a substitute for capers?
If you don't have capers or prefer not to use them, you can substitute with finely chopped pickles or olives for a similar tangy flavor.
Can I add other toppings or garnishes?
Absolutely! Beef Carpaccio is quite versatile, and you can add additional toppings or garnishes such as fresh herbs, diced tomatoes, or even a drizzle of balsamic glaze if desired.
Is it necessary to use extra-virgin olive oil?
Extra-virgin olive oil is recommended for its rich flavor and quality, but you can use regular olive oil if that's what you have on hand.
Can I adjust the amount of lemon juice in the dressing?
Yes, you can adjust the amount of lemon juice to your taste. Start with the recommended 1/2 cup and add more if desired for a tangier flavor.

Serving dishes and utensils

Chilled serving platter - A platter that has been chilled in the refrigerator, which helps to keep the beef carpaccio cold and fresh.
Plastic wrap - Used to wrap the beef fillet before placing it in the freezer and also to flatten the beef slices.
Sharp knife - Essential for slicing the beef fillet into thin slices.
Rolling pin - Used to further flatten the beef slices after they have been wrapped in plastic wrap.
Small bowl - Needed for whisking together the dressing ingredients.
Whisk - Used to combine the olive oil, lemon juice, Dijon mustard, salt, and pepper for the dressing.

Origin stories

Beef Carpaccio, a staple of Italian cuisine, is steeped in history. It was named after the Venetian painter Vittore Carpaccio, famed for his love of vibrant reds and whites, which are mirrored in the dish's color palette. The dish was conceived in 1950 by Giuseppe Cipriani, the founder of Harry's Bar in Venice, when he created it for countess Amalia Nani Mocenigo who was prohibited from eating cooked meat by her doctor. The thin slices of raw beef were a hit, and the dish quickly became a signature at Cipriani's bar. It's now enjoyed worldwide, a testament to the universal appeal of simple flavors crafted with care and precision.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.