Print
Grab some wine and sharpen your knife because today we're tackling the Italian classic Beef Carpaccio.

Beef Carpaccio

Contributor: Lyndsay Burginger

The most important step in making beef carpaccio is to start with slightly frozen meat, making it easier to slice thinly.

  • Author: Lyndsay Burginger
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 2 servings 1x

Ingredients

Scale
  • 1/3 lb. beef tenderloin
  • handful arugula
  • 2 tsp. capers
  • 2 tsp. red wine vinegar
  • 4 tsp. olive oil
  • cracked black pepper
  • sea salt

Instructions

  1. Freeze beef tenderloin until very firm but not rock solid, about 1-2 hours. While the beef is in the freezer, place the plates in the fridge to chill.
  2. Once the beef is firm, slice very thinly against the grain and place slices on chilled plates.
  3. Top each serving with a handful of arugula and capers. Drizzle with vinegar and olive oil and add a pinch of freshly cracked black pepper and sea salt. Serve immediately.