I just tried out this ridiculously easy beef tenderloin dish where i chilled the meat for super thin slices, drizzled extra virgin olive oil and lemon juice over it, and topped it off with capers, arugula, and Parmesan shavings – it totally made me feel like i was dining at a fancy spot even though i’m just winging it in my own kitchen.
I love my beef carpaccio recipe cuz it gives a lean protein boost. I use chilled tenderloin for easy slicing, drizzle extra virgin olive oil with a splash of lemon, and add capers, arugula and shaved Parmesan.
I think its balanced nutritional profile makes it a flavorful healthy appetizer.
Ingredients
- Beef tenderloin: Rich in protein, lean and delicate flavor; it’s the star for tender texture and taste.
- Extra virgin olive oil: Is heart healthy; adds smooth richness and enhances other natural flavors.
- Lemon juice: Fresh lemon juice brings a tangy zing,
Ingredient Quantities
- 300g beef tenderloin, sliced super thin (chill it for easier slicing)
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp capers, drained
- 30g arugula leaves
- 40g Parmesan cheese, shaved thinly
How to Make this
1. Chill the beef tenderloin in the freezer for about 15 minutes to make it easier to slice to paper thin slices.
2. Use a really sharp knife and slice the beef super thin then carefully arrange the slices on a big serving plate.
3. Drizzle the extra virgin olive oil evenly over the beef and then squeeze the lemon juice around it.
4. Sprinkle salt and freshly ground black pepper all over the beef slices to season.
5. Scatter the drained capers across the beef evenly for a burst of tangy flavor.
6. Add the arugula leaves on top, spreading them out so they cover the beef nicely.
7. Finish off by evenly shaving the Parmesan cheese over the plate and serve immediately.Equipment Needed
1. Freezer – to quickly chill the beef tenderloin
2. Sharp chef’s knife – for slicing the beef paper thin
3. Cutting board – to support the beef while slicing
4. Large serving plate – to arrange and serve the dish
5. Lemon juicer – to squeeze the lemon evenly over the beef
6. Cheese shaver – to shave Parmesan cheese thinly onto the topFAQ
- Q: Why should the beef be sliced super thin?
A: Slicing it thin helps the flavors to meld better with the dressing and keeps every bite tender and light. - Q: What if I don’t have beef tenderloin?
A: Its best to use beef tenderloin since its naturally tender. Other cuts might work but could be a bit tougher and change the texture. - Q: Is extra virgin olive oil essential for this dish?
A: Yes, extra virgin olive oil is important because it gives a rich flavor. If you use another oil, the taste might not be as robust. - Q: Can I prepare the beef carpaccio ahead of time?
A: Its best to prepare and serve it fresh since resting can change the texture and the flavors might not be as vivid. - Q: What if I don’t like capers, can I replace them?
A: Sure, you can substitute capers with a few olives or a hint of pickled onions, but it may slightly alter the overall flavor profile.
Beef Carpaccio Recipe Substitutions and Variations
- You could use sirloin steak instead of beef tenderloin. It works pretty well in a pinch.
- If you dont have extra virgin olive oil, try using avocado oil. It gives a similar slight fruity taste.
- Lime juice can be a decent swap for freshly squeezed lemon juice if you’re out of lemons.
- Instead of capers, you might want to chop up some green olives. They add a salty twist that’s nice.
- If you dont have Parmesan cheese, Pecorino Romano comes in as a good alternative for that savory kick.
Pro Tips
1. Chill your beef in the freezer for about 15 minutes before slicing it because cold meat is way easier to cut thin and evenly. This really helps prevent messy slices
2. Always use a really sharp knife and make sure you slice the beef as paper thin as possible. A dull knife can ruin the whole vibe of the dish
3. Drizzle the olive oil and squeeze the lemon juice all over the beef evenly so every bite gets that nice tangy flavor; mixing your seasonings correctly really boosts the taste
4. Remember to add the capers, arugula and Parmesan right before serving so the dish stays fresh and doesnt get soggy if it sits too long on the table
Beef Carpaccio Recipe
My favorite Beef Carpaccio Recipe
Equipment Needed:
1. Freezer – to quickly chill the beef tenderloin
2. Sharp chef’s knife – for slicing the beef paper thin
3. Cutting board – to support the beef while slicing
4. Large serving plate – to arrange and serve the dish
5. Lemon juicer – to squeeze the lemon evenly over the beef
6. Cheese shaver – to shave Parmesan cheese thinly onto the topIngredients:
- 300g beef tenderloin, sliced super thin (chill it for easier slicing)
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp capers, drained
- 30g arugula leaves
- 40g Parmesan cheese, shaved thinly
Instructions:
1. Chill the beef tenderloin in the freezer for about 15 minutes to make it easier to slice to paper thin slices.
2. Use a really sharp knife and slice the beef super thin then carefully arrange the slices on a big serving plate.
3. Drizzle the extra virgin olive oil evenly over the beef and then squeeze the lemon juice around it.
4. Sprinkle salt and freshly ground black pepper all over the beef slices to season.
5. Scatter the drained capers across the beef evenly for a burst of tangy flavor.
6. Add the arugula leaves on top, spreading them out so they cover the beef nicely.
7. Finish off by evenly shaving the Parmesan cheese over the plate and serve immediately.
