Beef Carpaccio with Arugula and Parmesan
Thin slices of lightly frozen beef tenderloin with arugula, Parmesan, and capers. A rich yet light appetizer.
- Time
- 20 min
- Serving
- 421 kcal
- Ingredients
- ≈ $6.52
- Protein
- 34 g
Ingredients
- 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
- 2 Arugulapack 100 g ≈ $2.80 25 g
- 3 Parmesanpack 200 g ≈ $6.00 20 g
- 4 Olive oil 12 ml
- 5 Lemon≈ $4.70 per kg 25 g
- 6 Caperspack 100 g ≈ $3.00 10 g
- 7 Sea salt 1 g
- 8 Pepper mix 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Use fresh beef1 tenderloin from a trusted butcher and freeze lightly for 25–30 minutes to firm it up for slicing.
Slice the beef1 into very thin strips with a sharp knife.
Lay the slices between two sheets of parchment paper and gently flatten them with the flat side of the knife.
Arrange the beef1 on a chilled plate, drizzle with lemon5 juice and extra-virgin olive oil.
Season with flaky sea salt and cracked black pepper, then top with arugula2, capers6, and shaved Parmesan3.
Serve immediately while the beef1 stays cool.
Tips
- Why it works
- Slight freezing makes the meat firm, so the slices don't tear when you cut them. Without it, thin sheets will tear or crumble.
- Substitutions
- Instead of Parmesan, use dry mozzarella (20 g), but grate the shavings coarser. Replace capers with pickled gherkins (10 g), but drain off the excess liquid.
- Common mistakes
- If the meat is sliced too thick, it will be tough. Check: a slice should be almost see-through, like thin paper.
- Storing and reheating
- Keep in the fridge for no more than 1 day. Slice only just before serving and keep the rest in a bag with parchment. Don't freeze.
- Serve with
- Serve with a dry white wine or light whole grain bread at a festive table.
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