📝 About This Recipe
Transport your senses to Harry's Bar in Venice with this elegant, melt-in-your-mouth beef carpaccio. This dish celebrates the purity of premium raw beef, elevated by the sharp bite of fresh baby arugula, the umami richness of aged Parmesan, and a bright citrus-caper vinaigrette. It is the ultimate keto-friendly masterpiece—sophisticated, incredibly low in carbs, and naturally packed with high-quality protein.
🥗 Ingredients
The Beef
- 1 lb Center-cut Beef Tenderloin (trimmed of all silver skin and fat)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 1 teaspoon Coarsely Ground Black Pepper (butcher's grind preferred)
Lemon-Caper Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Dijon Mustard (smooth, not grainy)
- 2 tablespoons Non-pareil Capers (drained and rinsed)
- 1 tablespoon Shallot (minced very finely)
The Greens and Garnish
- 3 cups Baby Arugula (wild arugula for extra spice)
- 2 oz Parmigiano-Reggiano (shaved into thin curls with a vegetable peeler)
- 2 tablespoons Toasted Pine Nuts (optional, for crunch)
- 1 pinch Maldon Sea Salt (for finishing)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by prepping the beef tenderloin. Remove any connective tissue or silver skin with a sharp boning knife to ensure every bite is tender.
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2
Season the exterior of the beef lightly with kosher salt and black pepper. Wrap the beef tightly in plastic wrap, shaping it into a uniform cylinder (log shape).
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3
Place the wrapped beef in the freezer for 60-90 minutes. You don't want it frozen solid, but firm enough to slice paper-thin without the meat tearing or dragging.
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4
While the beef chills, prepare the vinaigrette. In a small glass jar or bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced shallots until emulsified.
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5
Stir in the rinsed capers to the dressing. Taste and adjust seasoning, but keep in mind the beef and Parmesan are naturally salty.
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6
Remove the beef from the freezer. Using your sharpest chef's knife or a meat slicer, cut the beef across the grain into slices as thin as possible (ideally 1/16th of an inch).
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7
If your slices aren't quite thin enough, place a slice between two sheets of parchment paper and gently flatten it with the smooth side of a meat mallet or the bottom of a heavy skillet.
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8
Arrange the beef slices on a large chilled platter or individual plates, slightly overlapping them until the surface of the plate is covered.
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9
In a medium bowl, lightly toss the baby arugula with just one tablespoon of the prepared vinaigrette to give it a subtle sheen.
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10
Mound the dressed arugula in the center of the beef-lined platter, or divide it among the individual plates.
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11
Drizzle the remaining vinaigrette and capers evenly over the beef slices surrounding the greens.
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12
Scatter the shaved Parmigiano-Reggiano curls and toasted pine nuts over the entire dish.
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13
Finish with a final crack of black pepper and a sprinkle of Maldon sea salt flakes for texture.
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14
Serve immediately while the beef is still cool but starting to reach room temperature for the best flavor profile.
💡 Chef's Tips
Always use the highest quality 'Prime' or 'Choice' beef tenderloin from a trusted butcher, as the meat is served raw. Chilling the plates in the refrigerator for 15 minutes before plating helps keep the delicate beef at the perfect temperature. Avoid over-dressing the arugula; you want it to be a peppery accent, not a soggy salad. If you find raw shallots too sharp, soak the minced pieces in the lemon juice for 5 minutes before adding the oil to mellow them out. Use a vegetable peeler to get those wide, translucent ribbons of Parmesan for a professional look.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a chilled Prosecco. Serve alongside keto-friendly flaxseed crackers or toasted almond flour baguette slices. For a complete meal, follow this appetizer with a light lemon-herb roasted chicken. A side of marinated olives and roasted red peppers complements the acidity of the dish perfectly. For an extra touch of luxury, drizzle a few drops of white truffle oil over the beef just before serving.