Beef Carpaccio is a restaurant delicacy that is utterly delicious, super gourmet and fancy, yet super simple to make at home. Carpaccio is our treat whether it’s beef, fruit or seafood, and today we’re sharing step by step to chef quality beef carpaccio that you can make in under 10 minutes!
Here’s another gourmet feel recipe that uses simple but quality ingredients, and adds a touch of wow to your meals. Similar to our famous Tuna Carpaccio, it’s a no cook recipe that is absolutely DELICIOUS! In fact, so good that we’ve made a Summer Carpaccio Recipe : Watermelon Carpaccio. Sunshine on a plate!
So before we get into the details of this recipe, ingredients and how to make it, let’s go briefly over what it is.
What is Carpaccio
Carpaccio is an Italian delicacy of a dish where a type of protein/meat is sliced ever so thinly and eaten raw, but drizzled with a luscious sauce. Originally carpaccio started with beef and later extended to include any type of fresh protein.
As you can tell, this is such a simple, straightforward and NO COOK recipe, so it’s literally a breeze to make! But there’s a raw meat safety that you should read about below.
Raw Meat Safety
As with every raw or under cooked meat, you should be careful about consuming it especially if you’re taking certain medications or if you’re pregnant.
Similar to eating raw fish in sushi recipes, there are a few things to consider for beef carpaccio. The most important one is to make sure your meat is fresh. Always ask your butcher and inform them that you’re planning to eat it raw. They will guide you best as to what to buy.
You should keep in mind that this is entirely a no cook recipe, so using fresh meat, organic, raised to a high standard is key.
Why You’ll Love This Carpaccio Recipe
- It’s SO TASTY!
- The dish looks like it’s come out of a 5 star gourmet restaurant.
- Tt’s relatively inexpensive compared to ordering it out.
- The flavors of the vinaigrette are so refreshing.
- When served with bread, it can make a full lunch meal on its own.
- The carpaccio textures are phenomenal.
- It’s an easy, no cook, 5 minute recipe that is perfect for sharing!
Ingredients for Beef Carpaccio
- Tenderloin Steak. The freshest possible tenderloin is a MUST for this recipe.
- Arugula. Any greens would work.
- Shaved Parmesan Cheese. The salty aged cheese is best to serve with this carpaccio recipe.
- Seasoning. Salt and pepper.
- Vinaigrette: shallots, mustard, mayo, white balsamic vinegar, fresh thyme and olive oil.
How to Make Beef Carpaccio
Prepare the Beef
- Start by pat drying the beef using a paper towel. This is just to ensure to moisture whatsoever is on the meat as you’re looking for clean dry sliced pieces of meat.
- Use a SUPER sharp knife. You’re aiming for paper thin slices of beef tenderloin to make the carpaccio. If for any reason you’re in doubt of the knife or feel that it’s tricky to slice, here’s our favorite tip.
- Flash freeze the piece of tenderloin for 2-3 hours before slicing. This will ensure the meat doesn’t move around or wobble as you try to slice it and you’ll end up with the paper thin slices in a breeze.
- Alternatively, you can use a slicer for this job if you have one.
Arrange the Carpaccio
- Start by arranging your greens in the center of the serving plate. Leave room for the meat around it.
- Take the thinly sliced tenderloin and arrange it around the arugula, slightly overlapping.
Dress The Carpaccio
- Make the simple vinaigrette by adding all the ingredients in a bowl and then which them until smooth.
- It should emulsify and look like this. Now it’s ready to drizzle and dress up the plate.
Garnishing the Carpaccio
- While it’s optional, we LOVE plenty of freshly shaved Parmesan cheese to garnish our plate. The salty and richness of this cheese pairs so well with the meat.
- So lightly drizzle the vinaigrette over the beef and arugula in the plate, add in the parmesan cheese on top and you’re ready!
- We can’t forget a final crack of fresh black pepper–it’s a MUST! 🙂
- Keep some extra vinaigrette on the side for those who want extra dressing. And this perfect served with some crusty baguette or Garlic Bread.
Carpaccio Recipe Tips
- Use the freshest and highest quality beef for this recipe. Always let your butcher know that the meat will be used for a carpaccio so they know what to recommend.
- Make sure to read more about the raw meat safety, especially if you’re on medication or pregnant.
- If you’re not confident enough with the sharpness of your knives, or knife skills, it’s best to flash freeze the meat. You basically place the meat well wrapped in the freezer for 2-3 hours before slicing.
- Flash freezing will make slicing a breeze! Our friends at Serious Eats discuss in depth why freezing is the best way to slice beef carpaccio.
- You can serve the beef carpaccio with any greens, we find arugula is BEST in terms of complimenting the flavors.
- Similarly we love Parmesan cheese as it offers a beautiful flavor profile when combined with the meat.
- While we love making a vinaigrette to drizzle, you can simply use a simple vinegar and olive oil. In that case you’ll sprinkle shallots and capers over the dish for garnish. We prefer making a dressing combining all these garnished together and dressing up the carpaccio with it.
- This recipe is BEST served fresh and on the day of. See below for storing.
Can I use another cut of beef other than tenderloin?
It’s highly recommended to use the tenderloin cut as the name implies, it’s SUPER tender. It’s best also because it has little to no marble, so it’s pure meat and pure tenderness. You may find recipes that use a sirloin, we however have preferred the tenderloin cut.
How long to store Beef carpaccio?
While we highly recommend eating the dish on the day of to enjoy the freshness of it. You can otherwise store leftovers in the fridge for up to 48 hours or 2 days at most. Make a fancy sandwich for lunch using leftovers or add it to a pasta salad or regular salad. Make sure to keep extra vinaigrette in case you need extra dressing.
Carpaccio Recipes
Summer Carpaccio Recipe : Watermelon Carpaccio
Tuna Carpaccio
Tartare Recipes
Beef Carpaccio
Beef Carpaccio is a restaurant delicacy that is utterly delicious, super gourmet and fancy, yet super simple to make at home. Carpaccio is our treat whether it’s beef, fruit or seafood, and today we’re sharing step by step to chef quality beef carpaccio that you can make in under 10 minutes!
Ingredients
Beef
-
1
tenderloin steak
freshest and highest quality possible
Carpaccio Vinaigrette
-
1
shallot
minced -
1
teaspoon
mustard
dijon mustard is best -
1 1/2
teaspoon
white balsamic vinegar
or white wine vinegar -
1
teaspoon
Mayonnaise -
1/4
teaspoon
salt and pepper -
1
teaspoon
thyme leaves
fresh or 1/8 teaspoon dried -
2
tablespoons
olive oil
extra virgin
Assemble & Garnish
-
1 1/2
cup
arugula -
1/2
cup
Parmesan cheese
shaved
Instructions
-
Start by pat drying the beef using a paper towel. This is just to ensure to moisture whatsoever is on the meat as you’re looking for clean dry sliced pieces of meat.
-
Use a SUPER sharp knife. You’re aiming for paper thin slices of beef tenderloin to make the carpaccio. If for any reason you’re in doubt of the knife or feel that it’s tricky to slice, here’s our favorite tip.
-
Flash freeze the piece of tenderloin for 2-3 hours before slicing. This will ensure the meat doesn’t move around or wobble as you try to slice it and you’ll end up with the paper thin slices in a breeze.
-
Alternatively, you can use a slicer for this job if you have one.
-
Start by arranging your greens in the center of the serving plate. Leave room for the meat around it.
-
Take the thinly sliced tenderloin and arrange it around the arugula, slightly overlapping.
-
Make the simple vinaigrette by adding all the ingredients in a bowl and then which them until smooth.
-
While it’s optional, we LOVE plenty of freshly shaved Parmesan cheese to garnish our plate. The salty and richness of this cheese pairs so well with the meat.
-
So lightly drizzle the vinaigrette over the beef and arugula in the plate, add in the parmesan cheese on top and you’re ready!
-
We can’t forget a final crack of fresh black pepper–it’s a MUST! 🙂
-
Keep some extra vinaigrette on the side for those who want extra dressing. And this perfect served with some crusty baguette or Garlic Bread.
Recipe Notes
Carpaccio Recipe Tips
- Use the freshest and highest quality beef for this recipe. Always let your butcher know that the meat will be used for a carpaccio so they know what to recommend.
- Make sure to read more about the raw meat safety, especially if you’re on medication or pregnant.
- If you’re not confident enough with the sharpness of your knives, or knife skills, it’s best to flash freeze the meat. You basically place the meat well wrapped in the freezer for 2-3 hours before slicing.
- Flash freezing will make slicing a breeze! Our friends at Serious Eats discuss in depth why freezing is the best way to slice beef carpaccio.
- You can serve the beef carpaccio with any greens, we find arugula is BEST in terms of complimenting the flavors.
- Similarly we love Parmesan cheese as it offers a beautiful flavor profile when combined with the meat.
- While we love making a vinaigrette to drizzle, you can simply use a simple vinegar and olive oil. In that case you’ll sprinkle shallots and capers over the dish for garnish. We prefer making a dressing combining all these garnished together and dressing up the carpaccio with it.
- This recipe is BEST served fresh and on the day of. See below for storing.
Can I use another cut of beef other than tenderloin?
It’s highly recommended to use the tenderloin cut as the name implies, it’s SUPER tender. It’s best also because it has little to no marble, so it’s pure meat and pure tenderness. You may find recipes that use a sirloin, we however have preferred the tenderloin cut.
How long to store Beef carpaccio?
While we highly recommend eating the dish on the day of to enjoy the freshness of it. You can otherwise store leftovers in the fridge for up to 48 hours or 2 days at most. Make a fancy sandwich for lunch using leftovers or add it to a pasta salad or regular salad. Make sure to keep extra vinaigrette in case you need extra dressing.
Nutrition Facts
Beef Carpaccio
Amount Per Serving
Calories 211
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 45mg15%
Sodium 400mg17%
Potassium 267mg8%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 17g34%
Vitamin A 301IU6%
Vitamin C 2mg2%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
