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A hand holding a fork with a beef carpaccio close up showing the thinly sliced meat, the light vinaigrette and topping of diced onions, arugula and parmesan shavings

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!

Course Appetizer, gourmet, Side Dish
Cuisine Italian, Mediterranean
Keyword Beef carpaccio, Beef tenderloin, Beef tenderloin recipe, Carpaccio, carpaccio recipe, carpaccio recipes, Tenderloin
Prep Time 10 minutes
Servings 4 people
Calories 211 kcal
Author Mahy

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

  1. 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.
    A hand pat drying the piece of beef tenderloin to make sure no moisture is on the surface
  2. 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.
    a hand holding a very sharp knife to cut thin slices of the tenderloin
  3. 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.
  4. Alternatively, you can use a slicer for this job if you have one.
    the beef tenderloin sliced in to paper thin slices on a parchment paper lined board
  5. Start by arranging your greens in the center of the serving plate. Leave room for the meat around it.
    Arranging the carpaccio starts by placing the arugula in the middle of the serving middle.
  6. Take the thinly sliced tenderloin and arrange it around the arugula, slightly overlapping.
    The sliced beef tenderloin arranged around the arugula slightly overlapping in the serving plate
  7. Make the simple vinaigrette by adding all the ingredients in a bowl and then which them until smooth.
    A hand holding the bowl of ready to pour vinaigrette over the carpaccio
  8. 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.
    A hand holding a plate of parmesan shavings to garnish the beef carpaccio
  9. So lightly drizzle the vinaigrette over the beef and arugula in the plate, add in the parmesan cheese on top and you're ready!
  10. We can't forget a final crack of fresh black pepper--it's a MUST! :)
    side view of a beef carpaccio showing the layers of beef and dressing
  11. Keep some extra vinaigrette on the side for those who want extra dressing. And this perfect served with some crusty baguette or Garlic Bread.
    A hand holding a fork with a beef carpaccio close up showing the thinly sliced meat, the light vinaigrette and topping of diced onions, arugula and parmesan shavings

Recipe Notes

Carpaccio Recipe Tips

  1. 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. 
  2. Make sure to read more about the raw meat safety, especially if you're on medication or pregnant.
  3. 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. 
  4. 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.
  5. You can serve the beef carpaccio with any greens, we find arugula is BEST in terms of complimenting the flavors. 
  6. Similarly we love Parmesan cheese as it offers a beautiful flavor profile when combined with the meat.
  7. 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.
  8. 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.