📝 About This Recipe
Born in the legendary Harry’s Bar in Venice, Beef Carpaccio is the ultimate celebration of premium raw beef, sliced to a whisper-thin transparency. This dish balances the buttery richness of prime beef tenderloin with the sharp bite of wild arugula, salty Parmigiano-Reggiano, and a bright, citrusy vinaigrette. It is a sophisticated, no-cook masterpiece that relies on the highest quality ingredients to create a melt-in-your-mouth experience.
🥗 Ingredients
The Beef
- 1 pound Center-cut Beef Tenderloin (Prime grade, trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (For coating the beef before chilling)
- 1 teaspoon Black Peppercorns (Coarsely cracked)
Lemon-Truffle Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (High quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (From about half a large lemon)
- 1 teaspoon Dijon Mustard (Smooth style)
- 1/2 teaspoon White Truffle Oil (Optional, for an earthy aroma)
- 1/4 teaspoon Sea Salt (Fine grain)
The Garnish and Assembly
- 2 cups Wild Arugula (Washed and dried thoroughly)
- 2 ounces Parmigiano-Reggiano (Shaved into thin curls with a vegetable peeler)
- 2 tablespoons Non-pareil Capers (Drained and patted dry)
- 8 pieces Caper Berries (With stems attached for presentation)
- 1 pinch Maldon Sea Salt (For finishing)
- 4 pieces Lemon Wedges (For serving)
👨🍳 Instructions
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1
Begin by preparing the beef. Rub the trimmed tenderloin with one tablespoon of olive oil and the cracked black pepper. Wrap the beef tightly in plastic wrap, twisting the ends to create a uniform cylinder shape.
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2
Place the wrapped beef in the freezer for 60 to 90 minutes. You don't want it frozen solid, but firm enough to hold its shape against a sharp knife for paper-thin slicing.
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3
While the beef chills, whisk together the vinaigrette. In a small bowl, combine the 4 tablespoons of olive oil, lemon juice, Dijon mustard, truffle oil, and fine sea salt until emulsified.
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4
Prepare your serving plates. It is best to chill the plates in the refrigerator for 15 minutes before assembly to keep the raw beef at a safe, refreshing temperature.
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5
Once the beef is firm, remove it from the freezer and unwrap it. Using a very sharp carving knife or a meat slicer, cut the beef into 1/8-inch thick rounds.
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6
Place each slice of beef between two sheets of parchment paper or plastic wrap. Gently pound the slices with the flat side of a meat mallet or the bottom of a heavy skillet until they are translucent and nearly double in diameter.
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7
Carefully peel the beef off the paper and arrange the slices on the chilled plates in a single layer, slightly overlapping them to cover the surface of the plate.
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8
Lightly brush the arranged beef with about half of the prepared vinaigrette using a pastry brush. This begins the light 'curing' process.
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9
In a medium bowl, toss the wild arugula with a spoonful of the remaining vinaigrette until the leaves are just barely glistening.
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10
Mound a small handful of the dressed arugula in the center of each plate on top of the beef.
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11
Scatter the small capers and the shaved Parmigiano-Reggiano curls evenly over the beef and greens.
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12
Place two caper berries on each plate for an elegant visual touch and a punch of acidity.
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13
Finish with a final drizzle of the remaining vinaigrette and a generous sprinkle of flaky Maldon sea salt and fresh cracked pepper.
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14
Serve immediately while the beef is still cool, accompanied by a fresh lemon wedge on the side.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for carpaccio; freshness is paramount for safety and flavor. If you find slicing difficult, use the sharpest knife you own and pull the blade in one long, smooth motion rather than sawing. Don't over-dress the arugula; the greens should be light and airy, not weighted down by oil. For a classic 'Harry's Bar' twist, you can drizzle a light horseradish-mayonnaise cream over the beef instead of the truffle oil. Avoid using pre-shredded cheese; the large, thin curls of a real Parmigiano-Reggiano block provide the necessary texture and salt profile.
🍽️ Serving Suggestions
Pair this with a crisp, dry Italian white wine like a Gavi di Gavi or a chilled Prosecco. Serve with toasted baguette crostini rubbed with a raw garlic clove for a satisfying crunch. This dish makes an excellent first course for a multi-course Italian dinner featuring a rich pasta carbonara or osso buco. For a light lunch, serve alongside a bowl of chilled gazpacho or a simple heirloom tomato salad. A glass of light-bodied Pinot Noir also complements the earthy notes of the truffle and beef beautifully.