Beef Carpaccio (Carpaccio di Manzo)

Beef carpaccio made with thinly sliced filet mignon, fresh arugula, shaved Parmesan, lemon juice, and extra virgin olive oil. This classic Italian appetizer features tender raw beef seasoned simply for a clean, elegant flavor. A popular carpaccio di manzo recipe ideal for starters, dinner parties, and Italian cuisine, using high-quality ingredients and quick preparation.

Ingredients

• 8 oz filet mignon (beef tenderloin)
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 cups arugula
• 1 tablespoon freshly squeezed lemon juice, plus more for finishing
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• 2 oz Parmigiano Reggiano or Grana Padano, shaved

Instructions

1. Place the filet mignon in the freezer for 1–2 hours, until firm but not fully frozen. This makes slicing much easier.
2. Using a very sharp knife, slice the beef as thinly as possible, about ⅛ to ¼ inch thick, keeping the slices uniform.
3. Working one slice at a time, place the beef between two sheets of plastic wrap or parchment paper. Gently pound with the flat side of a meat mallet until extremely thin.
4. Remove one sheet of plastic wrap and carefully transfer the beef onto a chilled serving plate using the palm of your hand. Remove the remaining wrap. Repeat with the rest of the slices.
5. Arrange the beef to cover the plate, slightly overlapping if needed. This quantity serves two plates or one large platter.
6. Drizzle lightly with olive oil and a small squeeze of lemon juice, then season generously with flaky salt and black pepper.
7. Shave the Parmesan over the beef using a vegetable peeler.
8. In a small bowl, toss the arugula with the lemon juice, olive oil, salt, and pepper. Scatter the arugula over the carpaccio and serve immediately.

Tips

• Use the highest-quality beef possible, as it is served raw.
• Chill the plates before assembling for best texture and presentation.
• Slice against the grain for a more tender bite.

Variations and Substitutions

• Add capers or thinly sliced shallots for extra sharpness.
• Replace arugula with baby spinach or mixed greens.
• Finish with truffle oil for a more intense flavor.

FAQs

Is beef carpaccio safe to eat?
When made with very fresh, high-quality beef and proper handling, it is considered safe.

Can I prepare it ahead of time?
It’s best assembled just before serving to keep the beef fresh and tender.

What cut of beef works best?
Filet mignon or beef tenderloin is ideal due to its tenderness.

Serving Suggestions

• Serve as a classic Italian appetizer.
• Pair with crusty bread or grissini.
• Accompany with a light white wine or sparkling wine.

Why You’ll Love This Recipe

• Elegant and simple with minimal ingredients.
• Fresh, clean flavors that highlight quality beef.
• Quick to prepare and perfect for entertaining.