Italian cuisine · Salads & Mezze

Beef Carpaccio

Paper-thin raw beef fillet with lemon, olive oil, arugula and Parmesan shavings.

Ingredients · for 4 servings

• 400g beef fillet
• 80g arugula
• 80g Parmesan
• 1 lemon
• 6 tbsp good olive oil
• 1 tbsp capers
• Salt, pepper

Instructions

1. Trim the beef fillet of any sinew, wrap tightly in plastic wrap, and freeze for 1 hour – partially frozen, it slices paper-thin.
2. Using a very sharp knife, slice the fillet as thinly as possible against the grain, then pound the slices even flatter between two sheets of plastic wrap.
3. Arrange the slices without overlapping on pre-chilled plates and keep cold until plating.
4. Whisk the lemon juice with the olive oil, salt and pepper and drizzle the marinade evenly over the meat.
5. Wash the arugula, spin dry, and pile loosely in the center of each plate, scattering the drained capers on top.
6. Shave the Parmesan into wide curls with a vegetable peeler, scatter over the salad, and serve the carpaccio immediately.