This beef carpaccio recipe is a classic no-cook Italian appetizer that’s surprisingly easy to make at home. Delicate slices of raw beef are finished with capers, pickled shallots, arugula, olive oil, and shaved Parmesan for a fresh, elegant starter.
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Why This Recipe Works
This Beef Carpaccio Recipe is elegant, fresh, and surprisingly simple to make, making it perfect for dinner parties, date nights, or a light Italian-style appetizer. Here’s why I love it:
- Classic Italian No-Cook Appetizer: Beef carpaccio is a timeless Italian starter made with thinly sliced raw beef, olive oil, and simple garnishes. It’s refined, minimal, and lets the quality of the ingredients shine.
- Fresh, Bright Flavors: Pickled shallots, capers, lemon, and peppery arugula balance the richness of the beef beautifully. Every bite is clean, vibrant, and well-balanced, a lot like my Classic Steak Tartare.
- Simple Ingredients, Impressive Results: This carpaccio recipe uses just a handful of ingredients but looks and tastes restaurant-worthy. It’s an easy way to serve something sophisticated without turning on the stove.
- Perfect for Entertaining: Beef carpaccio can be prepped ahead and assembled right before serving, making it ideal for hosting. It’s light enough to start a meal without filling everyone up, like my Spicy Beef Tartare.
- Pairs Beautifully with Drinks: The fresh, savory flavors pair especially well with an Aperol Spritz, crisp white wine, or prosecco. It’s an appetizer that feels special from the first bite.
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Ingredients
- Shallot – Thinly sliced shallot adds a mild, sweet onion flavor and a bit of crunch. Soaking it in vinegar softens its sharpness. Red onion can be used if you don’t have shallots.
- White Wine Vinegar – Gives the shallots a quick pickle and adds a light tang that balances the richness of the beef. Champagne vinegar or lemon juice are good substitutes.
- Lean Beef – Tenderloin or top round are ideal cuts since they’re lean, tender, and easy to slice thin. Sirloin or filet mignon also work if you prefer a richer flavor.
- Capers – Their briny, salty flavor cuts through the richness of the beef and adds a burst of brightness. Chopped green olives make a good alternative.
- Arugula Leaves – Peppery and fresh, arugula adds a crisp contrast to the soft beef. Baby spinach or watercress can be used for a milder flavor.
- Chives – Finely chopped chives bring a subtle onion note and a pop of green color. Green onions can be used if needed.
- Parmesan Cheese – Shaved Parmesan adds a salty, nutty finish that complements the beef beautifully. Pecorino Romano can be swapped in for a sharper flavor.
- Lemon Wedges – A squeeze of lemon right before serving brightens the dish and balances the richness. Avoid adding it too early or it will start to “cook” the beef.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Chill the serving plates: Place a large serving platter or individual plates in the refrigerator to chill while you prepare the ingredients.
- Pickle the shallots: Thinly slice the shallot and rinse briefly in warm water, then drain. Toss with white wine vinegar and ¼ teaspoon flaky salt, and let marinate for at least 10 minutes.
- Portion the beef: Trim any fat or gristle from the beef and cut into four even rounds, about 1½ ounces each.
- Pound the beef thin: Place each piece between sheets of plastic wrap or parchment and gently pound with a meat mallet until about 1/16-inch thick.
- Chill the beef: Transfer the flattened beef to the refrigerator and chill for 5 minutes to keep it firm and easy to handle.
- Arrange on plates: Remove the plastic wrap and carefully place the beef slices onto the chilled platter or plates, slightly overlapping if desired.
- Add toppings: Scatter pickled shallots, capers, arugula, and chives over the beef. Season lightly with the remaining salt and drizzle generously with olive oil.
- Finish and serve: Shave Parmesan over the top, add lemon wedges on the side, and serve immediately with bread or on its own.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Beef Choices: I usually use tenderloin or top round because they’re lean and easy to slice thin. You can also try sirloin, filet mignon, or ribeye for a richer flavor.
- Topping Ideas: Add peppercorns, pickled red onions, or a small dollop of mustard for extra bite. Gorgonzola, walnuts, or fennel also add great texture and flavor.
- Herb Options: I like sprinkling fresh thyme or gremolata for a bright, herby note. Basil or parsley work well too if that’s what you have.
What to Serve with Beef Carpaccio
Appetizers
- Beef Carpaccio makes a beautiful starter for any meal. We love pairing it with Steak Crostini with Horseradish Sauce for a mix of rich and tangy flavors.
- It also goes perfectly with light bites like Antipasto Bites, Prosciutto and Melon, or a fresh Tuna Tartare for a full spread of elegant appetizers.
Salads
- For a balanced meal, serve this carpaccio with a creamy, colorful Roasted Beet and Burrata Salad or a crisp, tangy Bacon Ranch Salad.
- If you’re craving something bold and refreshing, try it with the vibrant Thai Beef Salad Recipe or the elegant Beet Terrine With Herbed Goat Cheese.
FAQs
What is carpaccio?
Carpaccio is an Italian appetizer made with raw meat that’s sliced very thin or pounded flat. Beef is the most common, but veal, salmon, and tuna are also popular variations. Think of it as the Italian version of Steak Tartare.
Is beef carpaccio safe to eat?
Eating raw meat always carries some risk. To reduce it, use the freshest, highest-quality beef from a trusted butcher, keep it well refrigerated, and serve it the same day it’s prepared. Carpaccio is best enjoyed immediately and not saved for leftovers.
What cut of meat is best for beef carpaccio?
Beef tenderloin or top round are two of my favorite cuts of beef for carpaccio because they’re lean and mildly flavored. For a stronger flavor, use a fatty and tender cut, like sirloin, filet mignon, or ribeye.
Can you make it ahead of time?
Yes. Assemble the sliced meat on the plate a few hours before serving and cover a layer of plastic over top. Keep it in the fridge, then add the toppings and dressing right before serving.
How long does it keep?
I don’t recommend saving or eating the leftover carpaccio later on. For food safety purposes, it’s best to eat the beef on the day you buy it.
More Recipes You’ll Enjoy
- Fresh Salmon Tartare with Avocado – Fresh Salmon Tartare with Avocado is a refreshing, elegant, and vibrant appetizer. It’s surprisingly quick and easy to make and always a hit.
- Instant Pot Beef Ragu – This Instant Pot beef ragu is comforting, satisfying, and ready in under an hour! Melt-in-your-mouth beef is infused with Italian flavors.
- Creamy Garlic Butter Steak Bites with Mushrooms – Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce.
- Salmon Piccata – Try this salmon piccata for an elegant meal ready in 20 minutes! Salmon is pan-seared to perfection and bathed in a creamy lemon-caper sauce.
If you try this Beef Carpaccio recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Beef Carpaccio Recipe
Servings: 4 servings
This simple, yet sophisticated Beef Carpaccio Recipe is made with thinly sliced raw beef, pickled shallots, capers, and fresh arugula. It’s a vibrant, no-cook Italian appetizer that pairs perfectly with an Aperol Spritz.
Equipment
- 1 peeler
Ingredients
- 1 small shallot, thinly sliced
- 2 tablespoons white wine vinegar
- 1 teaspoon flaky sea salt, divided
- 6 ounces lean beef, like beef tenderloin or top round
- 2 tablespoons capers, drained
- ½ cup arugula leaves
- 1 ½ tablespoons chives, finely chopped
- 1 ½ tablespoons extra-virgin olive oil, for drizzling
- 1 ounce Parmesan cheese, shaved, for garnish
- 2 lemon wedges, for serving
Instructions
- Place a serving platter or 4 separate plates into the refrigerator to chill for serving.
- Peel the shallot, cut it in half and then slice with a sharp knife into thin slices. Place into a small bowl. Rinse in warm water, then drain and add white wine vinegar and ¼ teasppon of salt. Toss and let marinate for at least 10 minutes.
- Cut beef into four 1½-ounce slice rounds or about ½ inch thickness. Trim away any fat or gristle. Put each slice between 2 layers of heavy-duty plastic wrap or parchment. Gently pound beef flat with the flat side of a meat mallet to a thickness of about 1/16 inch and a diameter of about 6 inches. Refrigerate flattened slices for 5 minutes, until chilled (do not remove plastic). Tip: You can prepare up to this point several hours ahead. Just keep the meat refrigerated until ready to serve.
- To serve, peel top layer of plastic from each slice. Invert each slice onto a chilled platter. Peel away remaining plastic. You can slightly overlap them on the platter or serve on individual plates.
- Top each slice with pickled shallots, capers, arugula, and chives. Season each portion with salt and drizzle generously with olive oil. With a vegetable peeler, shave Parmesan into curls. Garnish with Parmesan and lemon wedges and serve immediately. Serve with bread or on its own.
Notes
- Chill your plates before serving. Cold plates help keep the beef fresh and firm while you assemble the dish.
- Use the freshest beef you can find. High-quality, lean cuts like tenderloin or top round give the best texture and flavor.
- Freeze the beef slightly before slicing. About 2 hours in the freezer makes it firm enough to cut into paper-thin slices.
- Pound gently and evenly. Use light, even pressure with a meat mallet to avoid tearing the beef.
- Marinate the shallots early. Let them sit in vinegar while you prep the rest of the ingredients to soften their flavor.
- Add lemon juice at the last minute. The acid brightens the dish but will start to “cook” the beef if added too soon.
- Use good olive oil. A high-quality extra-virgin olive oil adds richness and enhances the flavor of the raw beef.
- Keep the toppings balanced. A little arugula, Parmesan, and capers go a long way—let the beef shine.
- Serve immediately after assembling. Carpaccio tastes best when it’s cold and freshly dressed.
- Prep ahead smartly. You can flatten and chill the beef several hours in advance, then add the toppings and dressing just before serving.
Viola Mueller
Thank you for posting the recipe.
Delicious
Shey Gladstone
Easy, delicious, and healthy!
lena
That’s so great to hear, thank you!