📝 About This Recipe
This exquisite appetizer pays homage to Harry's Bar in Venice, where Carpaccio was born, elevated here to the heights of Italian Alta Cucina. We utilize center-cut Prime beef tenderloin, sliced to a paper-thin transparency, to showcase the buttery texture and clean mineral notes of the meat. Finished with peppery micro-arugula, a vibrant lemon-emulsion, and 24-month aged Parmigiano, this dish is a masterclass in balancing acidity, salt, and umami.
🥗 Ingredients
The Beef
- 12 ounces Prime Beef Tenderloin (Center-cut (Chateaubriand), completely trimmed of silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (High quality, for searing the exterior)
- to taste Kosher Salt and Black Pepper (For the initial crust)
Citrus Emulsion and Seasoning
- 2 tablespoons Fresh Lemon Juice (Freshly squeezed)
- 1 teaspoon Dijon Mustard (Smooth, high quality)
- 4 tablespoons Extra Virgin Olive Oil (Cold-pressed Italian oil)
- 1 pinch Maldon Sea Salt (For finishing)
The Garnish
- 1 cup Micro-Arugula (Freshly harvested and chilled)
- 2 ounces Parmigiano Reggiano (Aged 24-36 months)
- 1 tablespoon Capers (Non-pareil variety, rinsed and patted dry)
- 1 tablespoon Toasted Pine Nuts (Lightly golden)
- 1 teaspoon White Truffle Oil (Optional, for an aromatic finish)
👨🍳 Instructions
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1
Begin by preparing the beef. Season the exterior of the tenderloin lightly with kosher salt and cracked black pepper.
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2
Heat a heavy-bottomed skillet over high heat with one tablespoon of olive oil. Sear the beef for only 30 seconds per side. The goal is a microscopic crust, leaving the interior 100% raw.
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3
Immediately wrap the beef tightly in plastic wrap, rolling it into a perfect cylinder (torchon shape). Tie the ends securely.
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4
Place the wrapped beef in the freezer for 30-45 minutes. This firm up the muscle fibers, allowing for paper-thin slicing without tearing.
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5
While the beef chills, whisk together the lemon juice and Dijon mustard in a small bowl. Slowly drizzle in the 4 tablespoons of olive oil while whisking constantly to create a stable, bright emulsion.
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6
Using a vegetable peeler or a mandoline, create long, thin shards of Parmigiano Reggiano. Keep them chilled until assembly.
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7
Prepare your plates. For a professional look, chill four large flat dinner plates in the refrigerator for 10 minutes.
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8
Remove the beef from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the beef into translucent rounds, roughly 1/16th of an inch thick.
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9
Lay the slices on the chilled plates in a single layer, slightly overlapping them in a circular pattern until the base of the plate is covered.
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10
Lightly brush the surface of the beef with the lemon emulsion using a pastry brush. Do not oversaturate; you want to enhance the beef, not drown it.
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11
Scatter the rinsed capers and toasted pine nuts evenly across the meat.
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12
Place a delicate mound of micro-arugula in the center of each plate.
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13
Artfully arrange the Parmigiano shards over the beef and greens.
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14
Finish with a final sprinkle of Maldon sea salt and a few drops of white truffle oil if desired.
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15
Serve immediately while the beef is still cool to the touch for the best texture and flavor profile.
💡 Chef's Tips
Always use 'Prime' or 'Choice' grade beef from a trusted butcher, as the quality of raw meat is the star here. If your slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the bottom of a heavy pan. Avoid pre-salting the beef too early, as salt draws out moisture and can turn the meat grey. Ensure the micro-arugula is bone-dry; any residual water will dilute the delicate dressing. For a truly authentic touch, ensure your Parmigiano is at room temperature when serving to release its full nutty aroma.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Gavi di Gavi or a dry Franciacorta sparkling wine. Serve alongside warm, crusty focaccia or thin sourdough crostini rubbed with a clove of garlic. A chilled glass of Rosé from Provence also complements the peppery arugula and bright lemon notes. For a more decadent meal, follow this course with a light saffron risotto or handmade tagliolini. Include a small bowl of extra lemon wedges on the table for guests who prefer more acidity.