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how to make Italian beef carpaccio

How to Make Italian Beef Carpaccio


Units Scale

  • 1/2 pound beef tenderloin
  • 1 5ounce fresh baby arugula, washed and dried
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons of lemon juice from a lemon or 2
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 5 small tomatoes cut in halves or quarters (for garnish)
  • Parmigiano slices (for garnish)


  1. First of all, wrap the beef tightly in some plastic wrap and freeze for 10-15 minutes (this helps the meat to be easier to slice).
  2. Next, unwrap the beef and using a sharp knife, cut thin slices. Place the slices of beef between sheets of plastic wrap and flatten them out with a rolling pin.
  3. Put the oil, lemon juice, mustard, egg yolk, salt, and pepper in a cup or bowl. Use a hand blender (you can also use a spoon, as I did, but it would take more time) to mix until thick. 
  4. Arrange 5 or 6 slices of beef on each plate and pour the previously obtained sauce. 
  5. Garnish with tomato pieces, Parmigiano slices, and fresh baby arugula, and serve immediately.
  • Author: ClientAdministrator