Beef Carpaccio
Elegant Italian appetizer of paper-thin raw beef with flavorful toppings
Ingredients
Instructions
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Prepare the beefWrap the beef tenderloin tightly in plastic wrap and place in the freezer for 1-2 hours until firm but not completely frozen. This will make it easier to slice thinly.
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Slice the beefRemove the beef from the freezer and unwrap. Using a very sharp knife, slice the beef as thinly as possible across the grain. Place the slices between sheets of plastic wrap or parchment paper and gently pound with a meat mallet until paper-thin.
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Arrange the carpaccioArrange the beef slices on chilled plates, slightly overlapping them to create a thin layer covering most of the plate. Return plates to refrigerator to keep cold while preparing the dressing.
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Prepare the dressingIn a small bowl, whisk together olive oil, truffle oil (if using), lemon juice, salt, pepper, minced shallot, and Dijon mustard (if using) until well combined.
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Dress and garnishJust before serving, drizzle the dressing evenly over the beef. Scatter arugula leaves, shaved Parmigiano-Reggiano, and capers over the top. Serve immediately while cold.
Nutritional Information
210
Calories
per serving
19
Protein
g per serving
1
Carbohydrates
g per serving
15
Total Fat
g per serving
3
Saturated Fat
g per serving
1
Fiber
g per serving
0
Sugar
g per serving
620
Sodium
mg per serving
5
Vitamin C
% DV per serving
10
Iron
% DV per serving
Beef Carpaccio is Also Known As
Carpaccio di Manzo, Beef Carpaccio with Truffle Oil, Carne Cruda all'Albese, Harry's Bar Carpaccio or Raw Beef Carpaccio
