Beef Carpaccio with Parmesan and Arugula is a sophisticated and delicious dish. It features thinly sliced raw beef, topped with peppery arugula, shaved Parmesan, and a drizzle of olive oil and lemon juice.
Serve this carpaccio cold, arranged beautifully on a platter. Add a sprinkle of sea salt and cracked black pepper for extra flavor. You can also top it with capers or a dash of balsamic glaze for a gourmet touch.
Pair it with a glass of red wine or a light salad. It also goes well with crusty bread or garlic crostini for a bit of crunch.
A little story: I first tried beef carpaccio at a cozy Italian bistro, and it was love at first bite. Now, I make it for special occasions at home, and it always impresses.
Enjoy the delicate and rich flavors of Beef Carpaccio with Parmesan and Arugula, perfect for a stylish appetizer or a light, elegant meal!
Beef Carpaccio with Parmesan and Arugula
Equipment
- Chef’s knife
- Cutting board
- Plastic wrap
- Meat tenderizer/mallet
Ingredients
- 1 pound beef tenderloin
- 1 cup arugula
- 1/2 cup Parmesan cheese shaved
- 1 tablespoon extra virgin olive oil
- 1 lemon juiced
- Salt and pepper to taste
Instructions
- Place the beef tenderloin in between two pieces of plastic wrap and use the meat tenderizer/mallet to gently pound the meat until it is very thin.
- Remove the plastic wrap and season the beef with salt and pepper on both sides.
- Place the beef on a cutting board and use a sharp knife to thinly slice it crosswise into even pieces.
- On a serving plate, arrange the beef slices in a single layer.
- Drizzle the olive oil and lemon juice over the beef slices.
- Top with arugula and Parmesan shavings.
- Serve immediately and enjoy!