Beef Carpaccio Recipe
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.
Servings: 4 servings
Calories: 143kcal
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.
Nutrition
Calories: 143kcal | Carbohydrates: 2g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 836mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg