📝 About This Recipe
Born in 1950 at the legendary Harry's Bar in Venice, Carpaccio di Manzo is the pinnacle of Italian culinary minimalism. This dish features paper-thin slices of premium raw beef tenderloin, kissed by a vibrant lemon-mustard dressing and topped with peppery arugula. It is a masterclass in balance, offering a silky texture and a sophisticated profile that celebrates the purity of high-quality ingredients.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (Center-cut) (Premium grade, trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (For rubbing the beef before chilling)
- 1 teaspoon Black Pepper (Freshly cracked)
The Citronette Dressing
- 4 tablespoons Extra Virgin Olive Oil (High-quality cold pressed)
- 2 tablespoons Fresh Lemon Juice (About half a large lemon)
- 1 teaspoon Dijon Mustard (For emulsification and tang)
- 1/2 teaspoon Sea Salt (To taste)
- 2 drops Worcestershire Sauce (For a subtle umami depth)
The Garnish and Assembly
- 2 cups Baby Arugula (Washed and thoroughly dried)
- 2 oz Parmigiano-Reggiano (Aged 24 months, shaved into curls)
- 1 tablespoon Capers (Non-pareil variety, drained and patted dry)
- 1 teaspoon Lemon Zest (Finely grated)
- 1 pinch Flaky Sea Salt (Maldon or similar for finishing)
👨🍳 Instructions
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1
Begin by preparing the beef. Ensure the tenderloin is completely trimmed of any connective tissue. Rub the exterior lightly with a tablespoon of olive oil and a dusting of cracked pepper.
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2
Tightly wrap the beef in plastic wrap, rolling it into a uniform cylinder shape. Place it in the freezer for 60-90 minutes. This does not cook it, but firms the proteins to allow for paper-thin slicing.
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3
While the beef chills, prepare the citronette. In a small glass bowl, whisk together the lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
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4
Slowly drizzle the 4 tablespoons of extra virgin olive oil into the lemon mixture while whisking constantly to create a creamy, stable emulsion. Season with salt and set aside.
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5
Use a vegetable peeler or a mandoline to create wide, thin shavings of Parmigiano-Reggiano. Keep these at room temperature to ensure they are supple.
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6
Remove the beef from the freezer. It should be very firm but not a solid block of ice. Use a very sharp chef's knife or a meat slicer to cut the beef into translucent slices, roughly 1/16th of an inch thick.
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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 chilled large plates in a single layer, slightly overlapping them to cover the entire surface of the plate.
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9
In a small bowl, lightly toss the arugula with one teaspoon of the dressing just to give it a faint glisten.
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10
Drizzle the remaining citronette dressing evenly over the beef slices using a spoon or a squeeze bottle.
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11
Mound a handful of the dressed arugula in the center of each plate.
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12
Scatter the capers and lemon zest over the beef, then artfully arrange the Parmigiano-Reggiano shavings on top.
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13
Finish with a final crack of black pepper and a sprinkle of flaky sea salt. Serve immediately while the beef is still cool.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for Carpaccio to ensure it is the freshest possible 'sushi-grade' quality. Avoid freezing the meat for too long; if it becomes rock hard, it will shatter when you try to slice it rather than yielding smooth ribbons. Chill your serving plates in the refrigerator for 30 minutes before assembly to keep the raw beef at a safe and refreshing temperature. Do not dress the dish until the very moment of serving, as the acid in the lemon juice will 'cook' and grey the beef if left to sit.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Gavi di Gavi or a sparkling Franciacorta to cut through the richness of the beef. Serve with warm, crusty ciabatta bread or focaccia to soak up the leftover dressing and juices. Accompany with a side of Castelvetrano olives for a buttery, salty contrast. A glass of chilled Rosé from Provence also makes a delightful and bright pairing for a summer lunch.