📋Italian raw beef Carpaccio Recipe

Beef carpaccio is a fabulous appetizer that originates from Italy. It traditionally consists of paper-thin slices of raw beef drizzled with lemon juice, and extra virgin olive oil, garnished with arugula salad and shavings of parmesan cheese.

Course Main Course

Cuisine Italian

Diet Gluten Free, Low Calorie, Low Fat

Keyword beef carpaccio, meat carpaccio, raw meat salad

Prep Time 10

Total Time 15

Servings people

Calories 494kcal

Author Laura Tobin

Equipment

Ingredients

1 lb beef carpaccio
3 tablespoon extra virgin olive oil
1 lemon juice
3 oz arugula
3 oz shredded parmesan cheese
salt & pepper

US Customary - Metric

Instructions

Place the slices of beef over a serving plate spreading them into one layer
1 lb beef carpaccio
Drizzle with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper
3 tablespoon extra virgin olive oil, 1 lemon juice, salt & pepper
Season with salt and pepper
Arrange a small bed of arugula over the carpaccio slices
3 oz arugula
Add the shredded Parmesan cheese
3 oz shredded parmesan cheese

Video

Notes

To achieve the perfect beef carpaccio, you'll need to thinly slice the meat. If you're not confident with your knife skills, ask your butcher to do this for you. Alternatively, you can slightly chill the meat in the freezer to make slicing thinner pieces easier using a sharp knife or an electrical meat slicer.

To create thin slices of raw beef, wrap the tenderloin in plastic wrap and place it in the freezer for about 2 hours. This will make it easier to slice through the meat without tearing or damaging it.
Once the beef is partially frozen, remove the plastic wrap and use your sharp knife to carefully slice the beef into paper-thin sections.
You can use a flat meat pounder to make it even thinner

Nutrition