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Beef Carpaccio with Lemon, Parmesan, and Arugula Recipe

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4 from 13 reviews

This elegant Beef Carpaccio recipe features paper-thin slices of tender filet mignon, delicately seasoned and drizzled with lemon juice and olive oil, topped with shaved Parmigiano Reggiano and fresh arugula. Ready in just 20 minutes, it’s a sophisticated starter or light main course perfect for impressing guests or enjoying a gourmet meal at home.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Beef

  • 8 oz Filet mignon (beef tenderloin)
  • Flaky sea salt (for sprinkling)
  • Freshly cracked black pepper

Salad & Dressing

  • 2 cups arugula
  • 1 tablespoon freshly squeezed lemon juice (plus more for squeezing over the beef)
  • 1 tablespoon extra virgin olive oil (plus more for drizzling)

Cheese

  • 2 oz Parmigiano Reggiano or Grana Padano cheese

Instructions

  1. Freeze the Beef: Place the filet mignon in the freezer until it is firm but not fully frozen, about 1 to 2 hours. This step makes it easier to slice the beef very thinly.
  2. Slice the Beef: Using a very sharp knife, cut the beef into slices about 1/4 to 1/8 inch thick, ensuring the slices are as uniform as possible for even texture and presentation.
  3. Flatten the Slices: Working one slice at a time, sandwich the beef between two pieces of plastic wrap or parchment paper and gently pound it with the flat side of a meat mallet until very thin, aiming for paper-thin slices to maximize tenderness and presentation.
  4. Arrange the Beef: Remove one piece of plastic wrap and carefully transfer the beef slice onto a chilled serving plate. Then remove the other piece of plastic wrap. Repeat with remaining slices.
  5. Cover the Plate: Arrange the beef slices so they cover the entire plate, overlapping slightly as needed. This recipe serves 4 and yields enough to cover two dinner plates or one large platter.
  6. Season the Beef: Drizzle olive oil evenly over the beef slices, add a slight squeeze of lemon juice, then season generously with flaky sea salt and freshly cracked pepper for flavor balance.
  7. Add the Cheese: Use a vegetable peeler to shave long shards of Parmigiano Reggiano or Grana Padano cheese on top of the beef, adding salty, nutty texture and depth.
  8. Prepare and Add the Arugula: Toss the arugula with 1 tablespoon lemon juice, 1 tablespoon olive oil, salt, and freshly cracked pepper. Scatter the dressed arugula over the beef just before serving to maintain freshness.
  9. Serve Immediately: Present the carpaccio right away while the beef is fresh and chilled for the best taste and texture.

Notes

  • Freezing the beef before slicing is crucial for achieving the thin, delicate slices necessary for authentic carpaccio.
  • Use the freshest, highest quality beef you can find, preferably filet mignon or beef tenderloin, for the best flavor and tenderness.
  • Keep the serving plate chilled to maintain the beef’s freshness during presentation.
  • For a more decorative presentation, sprinkle microgreens or capers on top along with the arugula.
  • This dish is best eaten immediately after dressing to preserve texture and flavor.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://monicarecipes.com/beef-carpaccio-with-lemon-parmesan-and-arugula-recipe/