Description
A delightful recipe for Beef Carpaccio served with fresh arugula and shaved Parmesan cheese.
Ingredients
Scale
- 8 ounces of beef tenderloin, trimmed and frozen for easier slicing
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 cups of fresh arugula
- 1 ounce of shaved Parmesan cheese
- 1 tablespoon of capers (optional)
- Fresh herbs (like basil or parsley) for garnish (optional)
Instructions
- Remove the beef tenderloin from the freezer and let it sit for about 10 minutes to soften slightly. Using a sharp knife, slice the beef as thinly as possible. If you have a meat slicer, this is a great time to use it for even slices.
- Arrange the beef slices in a single layer on a large serving platter.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this mixture evenly over the beef slices.
- Scatter the arugula over the beef, followed by the shaved Parmesan cheese.
- If using, sprinkle capers over the top for added flavor.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- For a spicier kick, add a few slices of fresh jalapeño on top before serving.
- You can also substitute the arugula with baby spinach or mixed greens for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: varies