📝 About This Recipe
Originating from the legendary Harry's Bar in Venice, this Beef Carpaccio is the ultimate expression of Italian elegance and simplicity. We use premium, melt-in-your-mouth beef tenderloin, sliced paper-thin and adorned with a vibrant tapestry of peppery arugula, salty capers, and a whisper of truffle oil. This gluten-free masterpiece balances rich umami flavors with bright citrus notes, making it an unforgettable start to any sophisticated dinner party.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (center-cut, trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (for searing the edges)
- 1/2 teaspoon Kosher Salt (for seasoning the exterior)
- 1 teaspoon Black Peppercorns (cracked, for the crust)
The Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed)
- 1 tablespoon Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Dijon Mustard (ensure certified gluten-free)
- 1/2 teaspoon White Truffle Oil (optional, for an earthy aroma)
Garnish and Texture
- 2 cups Baby Arugula (washed and spun dry)
- 2 oz Parmigiano-Reggiano (aged 24 months, kept in a block for shaving)
- 2 tablespoons Non-pareil Capers (drained and patted dry)
- 1 small Shallot (minced very finely)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by meticulously trimming the beef tenderloin of any connective tissue or fat. Pat the meat completely dry with paper towels.
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2
In a small bowl, mix the kosher salt and cracked black pepper. Rub this mixture evenly over the surface of the beef.
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3
Heat 1 tablespoon of olive oil in a heavy skillet over high heat until it just begins to smoke. Sear the beef for only 30-45 seconds per side. The goal is a very thin browned crust, leaving the interior completely raw.
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4
Remove the beef from the pan and immediately wrap it tightly in plastic wrap, rolling it into a uniform cylinder shape.
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5
Place the wrapped beef in the freezer for 90 minutes to 2 hours. This firms the proteins, allowing you to slice it paper-thin without tearing.
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6
While the beef chills, whisk together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, and truffle oil in a small bowl until emulsified. Set aside.
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7
Prepare your serving plates. It is highly recommended to chill the plates in the refrigerator for at least 15 minutes before serving.
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8
Remove the beef from the freezer. Using a very sharp carving knife or a meat slicer, cut the beef into translucent slices, no thicker than 1/16th of an inch.
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9
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the back of a spoon or a meat mallet.
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10
Arrange the beef slices on the chilled plates in a single layer, slightly overlapping them to cover the surface of the plate.
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11
Lightly toss the baby arugula with a teaspoon of the prepared vinaigrette and place a small mound in the center of the beef.
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12
Drizzle the remaining vinaigrette evenly over the beef slices. Scatter the minced shallots and capers across the dish.
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13
Use a vegetable peeler to create long, thin shards of Parmigiano-Reggiano and scatter them over the top.
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14
Finish the dish with a sprinkle of Maldon sea salt, snipped chives, and an extra crack of black pepper. Serve immediately while the beef is still cold.
💡 Chef's Tips
Always use 'Prime' or 'Choice' grade beef tenderloin from a trusted butcher, as the meat is served raw. Freezing the meat is the secret to perfect slices; don't skip this step or the meat will be too soft to cut thinly. If you don't like truffle oil, substitute with a high-quality walnut oil or simply more extra virgin olive oil. Avoid dressing the arugula too early, or it will wilt and lose its peppery crunch. Ensure your knife is freshly sharpened to prevent 'hacks' or jagged edges on the delicate meat.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Gavi di Gavi or a chilled Prosecco. Serve with gluten-free crostini or toasted gluten-free baguette slices for added crunch. Accompany with a side of marinated olives and artichoke hearts for a full antipasto spread. A glass of light-bodied Pinot Noir also complements the earthy truffle and beef flavors beautifully. For an extra touch of luxury, top with a few shavings of fresh black truffle if in season.