Recipes in the world of Flavilo

Beef tenderloin carpaccio served with arugula and Parmesan cheese

Beef Tenderloin Carpaccio

Beef tenderloin carpaccio is one of the most elegant appetizers in Italian cuisine, first prepared in Venice in the mid-20th century. This dish emphasizes the taste and texture of fresh, thinly sliced beef, complemented by olive oil, lemon juice, and Parmesan cheese. It is an ideal choice as an appetizer for festive dinners or special occasions.

Prep Time 15 min
Preparation 0 min
Total 15 min
450 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 200 g Beef Tenderloin
⭕ 2 tbsp Olive Oil
⭕ 50 g Parmesan Cheese
⭕ 50 g Arugula
⭕ 1 tbsp Lemon Juice
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper

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    Preparation Steps

    1

    Trim the beef tenderloin, wrap it tightly in plastic wrap, and place it in the freezer for 30-40 minutes to make it easier to slice thinly.

    2

    When the meat is partially frozen, use a sharp knife to slice it into very thin pieces. Arrange the slices on a serving platter or plates.

    3

    Drizzle the slices with olive oil and lemon juice. Season with salt and pepper to taste.

    4

    Sprinkle the beef with grated Parmesan cheese and fresh arugula.

    5

    Serve immediately with fresh bread or toast to complement the delicate flavor of the beef.