Description
This elegant and refreshing Beef Carpaccio recipe features paper-thin slices of lean beef tenderloin dressed with tangy pickled shallots, capers, fresh arugula, chives, and shaved Parmesan. Perfect as a sophisticated appetizer, this no-cook dish is ready in just 20 minutes and highlights delicate, vibrant flavors combined with a silky texture.
Ingredients
Scale
Beef Carpaccio
- 6 ounces lean beef (such as beef tenderloin or top round)
- 1 teaspoon flaky sea salt (divided)
- 1 small shallot, thinly sliced
- 2 tablespoons white wine vinegar
- 2 tablespoons capers, drained
- ½ cup arugula leaves
- 1 ½ tablespoons chives, finely chopped
- 1 ½ tablespoons extra-virgin olive oil (for drizzling)
- 1 ounce Parmesan cheese, shaved (for garnish)
- 2 lemon wedges (for serving)
Instructions
- Chill Serving Plates: Place a serving platter or four individual plates in the refrigerator to chill so the carpaccio can be served cold and fresh.
- Prepare Pickled Shallots: Peel the shallot and slice it very thinly. Rinse the slices in warm water to reduce sharpness, then drain thoroughly. Toss the shallots with white wine vinegar and ¼ teaspoon of flaky sea salt and let them marinate for at least 10 minutes to develop a tangy flavor.
- Prepare the Beef Slices: Trim any fat or gristle from the beef. Cut it into four slices, each about 1½ ounces and ½ inch thick. Sandwich each slice between two sheets of heavy-duty plastic wrap or parchment paper. Using the flat side of a meat mallet, gently pound each slice to about 1/16 inch thickness and roughly 6 inches in diameter. Place the flattened beef back in the refrigerator for 5 minutes to chill, keeping the plastic wrap on. You can prepare this step several hours ahead and store the meat refrigerated until ready to serve.
- Plate the Beef: Remove the top layer of plastic wrap from each beef slice. Invert each slice onto the chilled platter or plates, then carefully peel away the remaining plastic. Arrange slices slightly overlapping or individually as desired.
- Assemble and Garnish: Distribute the pickled shallots, capers, arugula, and chopped chives evenly over each portion. Season with the remaining ¾ teaspoon flaky sea salt and drizzle generously with extra-virgin olive oil. Using a vegetable peeler, shave curls of Parmesan cheese over the top. Garnish plates with lemon wedges for a fresh citrus accompaniment. Serve immediately, either on its own or with crusty bread.
Notes
- Use lean cuts of beef such as tenderloin or top round for best texture and flavor.
- Gently pounding the beef very thin is key to achieving the traditional carpaccio texture.
- Pickled shallots add a subtle acidity that balances the richness of the beef.
- This dish is best served chilled and consumed immediately after plating.
- You can prepare the beef slices and pickled shallots ahead, but wait to assemble until ready to serve.
- For a gluten-free option, serve without bread or with gluten-free crackers.
