Beef Carpaccio with Parmesan and Arugula

Name: Beef Carpaccio with Parmesan and Arugula
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 400 g Beef tenderloin; 2 tablespoons Lemon juice; 3 tablespoons Olive oil; 50 g Parmesan shavings; 60 g Arugula; 1 tablespoon Capers; 1/2 teaspoon Sea salt; 1/2 teaspoon Black pepper

Paper-thin slices of beef dressed with lemon, fruity olive oil, Parmesan shavings, and peppery arugula. It’s an Italian classic that feels luxurious while staying beautifully simple.

🔪 Prep: 20 min0⏱ Total: 20 min👤 4 servings

220

kcal

22g

Proteins

Carbs

14g

Fats

Steps

1
Place the beef tenderloin in the freezer for 20 minutes so it firms up slightly and slices very thinly.
2
Slice the beef as thinly as possible, then place the slices between sheets of parchment paper. Gently pound them flatter with a rolling pin.
3
Arrange the carpaccio on chilled plates. Drizzle with lemon juice and olive oil.
4
Top with arugula, capers, and Parmesan shavings. Season lightly with salt and plenty of black pepper.
5
Serve immediately while cold, with crusty bread if you like.

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