Beef Carpaccio with Parmesan and Arugula
A classic Italian appetizer perfect for a fancy dinner party.
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!
Notes
You can also add a sprinkle of capers or a drizzle of balsamic glaze for additional flavor.
This dish can also be served with crusty bread for a heartier appetizer.