Beef Carpaccio
Beef Carpaccio is a restaurant delicacy that is utterly delicious, super gourmet and fancy, yet super simple to make at home. Carpaccio is our treat whether it's beef, fruit or seafood, and today we're sharing step by step to chef quality beef carpaccio that you can make in under 10 minutes!
Ingredients
Beef
- 1 tenderloin steak freshest and highest quality possible
Carpaccio Vinaigrette
- 1 shallot minced
- 1 teaspoon mustard dijon mustard is best
- 1 1/2 teaspoon white balsamic vinegar or white wine vinegar
- 1 teaspoon Mayonnaise
- 1/4 teaspoon salt and pepper
- 1 teaspoon thyme leaves fresh or 1/8 teaspoon dried
- 2 tablespoons olive oil extra virgin
Assemble & Garnish
- 1 1/2 cup arugula
- 1/2 cup Parmesan cheese shaved
Instructions
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Start by pat drying the beef using a paper towel. This is just to ensure to moisture whatsoever is on the meat as you're looking for clean dry sliced pieces of meat.
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Use a SUPER sharp knife. You're aiming for paper thin slices of beef tenderloin to make the carpaccio. If for any reason you're in doubt of the knife or feel that it's tricky to slice, here's our favorite tip.
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Flash freeze the piece of tenderloin for 2-3 hours before slicing. This will ensure the meat doesn't move around or wobble as you try to slice it and you'll end up with the paper thin slices in a breeze.
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Alternatively, you can use a slicer for this job if you have one.
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Start by arranging your greens in the center of the serving plate. Leave room for the meat around it.
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Take the thinly sliced tenderloin and arrange it around the arugula, slightly overlapping.
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Make the simple vinaigrette by adding all the ingredients in a bowl and then which them until smooth.
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While it's optional, we LOVE plenty of freshly shaved Parmesan cheese to garnish our plate. The salty and richness of this cheese pairs so well with the meat.
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So lightly drizzle the vinaigrette over the beef and arugula in the plate, add in the parmesan cheese on top and you're ready!
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We can't forget a final crack of fresh black pepper--it's a MUST! :)
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Keep some extra vinaigrette on the side for those who want extra dressing. And this perfect served with some crusty baguette or Garlic Bread.
Recipe Notes
Carpaccio Recipe Tips
- Use the freshest and highest quality beef for this recipe. Always let your butcher know that the meat will be used for a carpaccio so they know what to recommend.
- Make sure to read more about the raw meat safety, especially if you're on medication or pregnant.
- If you're not confident enough with the sharpness of your knives, or knife skills, it's best to flash freeze the meat. You basically place the meat well wrapped in the freezer for 2-3 hours before slicing.
- Flash freezing will make slicing a breeze! Our friends at Serious Eats discuss in depth why freezing is the best way to slice beef carpaccio.
- Use a meat mallet as a cheat tip for perfectly thin slices of beef carpaccio.
- You can serve the beef carpaccio with any greens, we find arugula is BEST in terms of complimenting the flavors.
- Similarly we love Parmesan cheese as it offers a beautiful flavor profile when combined with the meat.
- While we love making a vinaigrette to drizzle, you can simply use a simple vinegar and olive oil. In that case you'll sprinkle shallots and capers over the dish for garnish. We prefer making a dressing combining all these garnished together and dressing up the carpaccio with it.
- This recipe is BEST served fresh and on the day of. See below for storing.
- Use cold plates to arrange the carpaccio on. This ensures they remain fresh
Can I use another cut of beef other than tenderloin?
It's highly recommended to use the tenderloin cut as the name implies, it's SUPER tender. It's best also because it has little to no marble, so it's pure meat and pure tenderness. You may find recipes that use a sirloin, we however have preferred the tenderloin cut.
How long to store Beef carpaccio?
While we highly recommend eating the dish on the day of to enjoy the freshness of it. You can otherwise store leftovers in the fridge for up to 48 hours or 2 days at most. Make a fancy sandwich for lunch using leftovers or add it to a pasta salad or regular salad. Make sure to keep extra vinaigrette in case you need extra dressing.
Variations & Serving Ideas
- Japanese-style: use Spicy Mayo, daikon, ponzu, sesame oil, and scallions.
- Aioli: Either Harissa Aioli for depth, or Garlic Parmesan Sauce for a rich taste.
- Spicy: Use Harissa Vinaigrette! Or shaved chilies, some lemon zest, and extra-virgin olive oil.
- Vegetarian: Our summer favorites include Tomato Carpaccio and Watermelon Carpaccio.
What is beef carpaccio?
Beef carpaccio is thinly sliced raw beef (typically tenderloin ) served as an appetizer with a light dressing. It was popularized in Venice in 1950s by Arrigo Cipriani at Harry’s Bar.
Is eating carpaccio safe?
When prepared with very fresh, high-quality beef and handled with good hygiene, carpaccio can be safe for most healthy adults. However, pregnant women, infants, older adults, and immunocompromised individuals should avoid it. Always buy from a reputable butcher and let them know you're making carpaccio with the meat.
How do you slice beef for carpaccio?
Tightly wrap and partially freeze the trimmed tenderloin for 60 minutes so it firms up. Use a very sharp knife (or even a mandolin with meat holder) to cut paper-thin slices. You can use a meat mallet if the slices don't feel as thin as you want them to be. Thin, even slices are the signature of a good carpaccio.
Can I sear the beef before slicing?
Traditional carpaccio is raw; searing changes the recipe. I have recently found some carpaccios served at restaurants where the meat is briefly seared first.
The sear happens at high heat for a few seconds only. After that, the meat is chilled and sliced. And finally served as above. It's similar to Beef Tataki. except with a different flavor profile.
Can I prepare carpaccio ahead of time?
Prepare and slice the meat and keep it chilled for several hours in your fridge. Dress the plate right before serving. If you add the dressing and garnish in advance, they will wilt and textures will change.