Beef Carpaccio
Paper-thin slices of raw beef dressed with olive oil, lemon, and capers for an elegant Italian appetizer. Requires high-quality, fresh beef—order from a trusted butcher.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 24g
Ingredients
- ¾ lb beef tenderloin, center-cut
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp fresh lemon juice
- ¼ tsp sea salt
- ⅛ tsp cracked black pepper
- 1.5 tbsp capers, rinsed
- 1 oz fresh parmesan cheese, thin shavings
- ¼ tsp fresh lemon zest
Instructions
- 1
Place the beef tenderloin in the freezer for 30 minutes until it is firm but not frozen solid—this makes slicing easier and safer. Use a very sharp knife or meat slicer to cut the beef into paper-thin slices, about 1/16-inch thick, working against the grain.
- 2
Arrange the beef slices on a chilled plate in a single layer, overlapping them slightly like tiles. Work quickly to prevent the beef from warming up.
- 3
In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until combined. Taste and season the emulsion with sea salt and cracked black pepper, adjusting to balance acidity and richness.
- 4
Drizzle the olive oil–lemon mixture evenly over the beef slices, using just enough to coat without overwhelming the delicate meat. Scatter the rinsed capers across the surface.
- 5
Top with thin shavings of fresh parmesan cheese and a final sprinkle of lemon zest for brightness. Serve immediately on chilled plates while the beef is still cold and the flavors are at their peak.
Tools you’ll need
- Very sharp knife or meat slicer
- Small mixing bowl
- Whisk
- Chilled serving plates
- Vegetable peeler (for parmesan shavings)
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