📝 About This Recipe
Born in 1950 at the legendary Harry's Bar in Venice, this iconic dish celebrates the purity of high-quality raw beef through paper-thin slicing and vibrant seasoning. Our version features buttery beef tenderloin complemented by the peppery bite of wild arugula, the saltiness of aged Parmigiano-Reggiano, and a bright citrus vinaigrette. It is a sophisticated, refreshing masterpiece that highlights the importance of ingredient quality and delicate presentation.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (Center-cut Chateaubriand) (trimmed of all silver skin and fat; very fresh)
- 1 tablespoon Extra Virgin Olive Oil (to coat the meat before chilling)
- 1/2 teaspoon Kosher Salt (for initial seasoning)
The 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 (adds emulsification and tang)
- 1/4 teaspoon Flaky Sea Salt (like Maldon)
- 1/4 teaspoon Freshly Ground Black Pepper (coarsely cracked)
Garnish and Assembly
- 2 cups Wild Arugula (washed and thoroughly dried)
- 2 oz Parmigiano-Reggiano (aged 24 months, shaved into thin curls)
- 2 tablespoons Nonpareil Capers (drained and patted dry)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by prepping the beef. Ensure the tenderloin is completely trimmed of any connective tissue or silver skin to guarantee a melt-in-the-mouth texture.
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2
Tightly wrap the beef tenderloin in high-quality plastic wrap, rolling it into a uniform cylinder shape. Twist the ends of the plastic wrap to compress the meat.
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3
Place the wrapped beef in the freezer for 60 to 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 is chilling, prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper in a small bowl until emulsified.
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5
Use a vegetable peeler to create long, thin shards of Parmigiano-Reggiano. Set these aside at room temperature.
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6
Remove the beef from the freezer. Using an extremely sharp chef's knife or a meat slicer, cut the beef across the grain into slices no thicker than 1/8th of an inch (ideally thinner).
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7
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them 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 plates in a single layer, slightly overlapping them to cover the surface of the plate entirely.
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9
Lightly brush the arranged beef with a small amount of the vinaigrette to prevent it from oxidizing and to begin seasoning the meat.
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10
In a small bowl, toss the arugula with a teaspoon of the vinaigrette just to coat the leaves.
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11
Place a small mound of the dressed arugula in the center of each plate on top of the beef.
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12
Scatter the capers and Parmigiano-Reggiano shards over the beef and greens.
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13
Drizzle the remaining vinaigrette over the entire dish and finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper.
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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 source your beef from a trusted butcher and specify it is for Carpaccio to ensure it is the freshest grade available. Avoid freezing the meat for too long; if it becomes rock hard, the ice crystals will damage the delicate fibers of the beef. If you prefer a more traditional 'Harry's Bar' style, replace the vinaigrette with a 'Universal Sauce' made of mayonnaise, Worcestershire, and lemon. Use a chilled plate to keep the raw meat at a safe and appetizing temperature during service. Don't skip the step of drying the arugula; wet greens will dilute the vinaigrette and make the beef soggy.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a chilled Prosecco. Serve alongside warm, crusty ciabatta bread rubbed with a garlic clove and drizzled with olive oil. Accompany with a side of marinated artichoke hearts or Castelvetrano olives for a complete antipasto spread. A glass of light-bodied red, such as a Valpolicella or Beaujolais, also complements the richness of the beef.