Carpaccio di Manzo

Name: Carpaccio di Manzo
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Center-Cut Beef Tenderloin, trimmed; 60g Arugula (Rucola), washed and dried; 40g Parmesan (Parmigiano Reggiano), shaved; 1 Lemon, juiced; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Small Capers, rinsed and drained; 1/2 tsp Fine Sea Salt; 1/4 tsp Pepper (Black), freshly ground

Carpaccio di Manzo is a classic Italian starter of wafer-thin raw beef dressed simply to highlight its delicate flavor. Bright lemon and fruity olive oil lift the meat while capers, peppery arugula and shards of Parmigiano Reggiano add savory contrast and texture. It’s elegant, fresh, and perfect as a light first course.

Carpaccio di Manzo is a classic Italian starter of wafer-thin raw beef dressed simply to highlight its delicate flavor. Bright lem... Show more

Traditional Italian Recipe

Health Grade

A · Excellent

Rating

4.1

Time

30 min

Price

1,80 €

Calories

335 kcal

low calorie

healthy

quick

easy

Method

Firm the beef

Place the beef tenderloin on a small plate or tray and set it in the freezer for 20 minutes, just until it feels firm around the edges and is much easier to slice, but not frozen solid.

Wash the produce

Rinse the arugula well in cold water, then spin or pat it completely dry. Give the lemon a quick scrub and rinse, then rinse the capers under cold water and drain them very well.

Prep the toppings

Use a vegetable peeler or a small sharp knife to shave the Parmesan into thin curls. Cut the lemon in half and squeeze out the juice into a small bowl, removing any seeds as you go.

Whisk the dressing

In a small bowl, whisk the lemon juice with the extra virgin olive oil, fine sea salt, and black pepper until the mixture looks glossy and lightly combined.

Slice the beef

Take the beef from the freezer. Using a very sharp knife, slice it across the grain as thinly as you possibly can. Lay the slices between 2 sheets of parchment or plastic wrap and gently press or lightly pound them until they are almost translucent.

Assemble and serve

Arrange the beef slices in a single, slightly overlapping layer on a platter or across 4 chilled plates. Drizzle over most of the dressing, then scatter on the arugula, capers, and Parmesan. Finish with the last of the dressing and serve immediately while the beef is cold and silky.