AI-generated
Beef Carpaccio with Arugula, Parmesan, and Lemon
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/beef-carpaccio-with-arugula-parmesan-and-lemon
About this recipe
Beef carpaccio is thinly sliced raw tenderloin with arugula, Parmesan shavings, and lemony olive oil. A brief chill in the freezer makes the meat easier to slice, and gently flattening it between sheets of paper produces silky, almost translucent slices without a meat slicer. The dressing goes on just before serving to preserve the meat's delicate texture and the arugula's freshness. The beef remains raw: lemon and a short chill do not eliminate the associated risk. This dish is not suitable for pregnant women, young children, older adults, or people with weakened immune systems.
Ingredients
Carpaccio and Toppings
400 g raw chilled beef tenderloin in one evenly shaped piece, weighed after removing membranes and external fat, without needling or injection
60 g fresh raw arugula, leaf weight after sorting and removing damaged parts
60 g hard Parmigiano Reggiano cheese, weighed without the rind
Lemon Dressing
40 ml extra virgin olive oil
30 ml freshly squeezed lemon juice without seeds
2 g fine salt
0.5 g ground black pepper
Steps
Rinse the arugula and dry it thoroughly so water does not dilute the dressing. Use a vegetable peeler to shave the cheese into thin flakes. Put the arugula and Parmesan in separate covered containers and refrigerate. Have four large, flat plates ready.
Pour the lemon juice into a small bowl, add the salt, and stir until dissolved. Add the pepper, then pour in the olive oil while whisking vigorously with a small whisk or fork until the dressing is uniform. Cover and refrigerate while you prepare the meat.
Buy the meat from a trusted supplier, explaining that you will serve it raw; choose a piece that has not been pierced and has not been injected. Until you begin, keep the tenderloin refrigerated at 4°C or below, separate from the ready-to-eat toppings. Pat the trimmed piece dry, wrap it tightly in food-grade plastic wrap, and freeze for approximately 20–30 minutes, until the surface is noticeably firm but the center still yields to pressure. This makes slicing easier; it is not a way to disinfect raw meat.
Unwrap the meat and put it on a cutting board that has a clean surface and is reserved for raw meat. With a very sharp, long-bladed knife, cut across the grain into slices as even as possible, approximately 1–2 mm thick, using long, steady strokes. Cover and refrigerate the sliced meat while you prepare the flattening area. After slicing, wash your hands, cutting board, and knife before touching the ready-to-eat toppings.
Place a few slices at a time, spaced apart, between two sheets of parchment paper. Gently press and move a rolling pin from the center toward the edges to even the thickness and make very thin, almost translucent slices without tearing. Work in small batches, keeping the remaining meat covered in the refrigerator; transfer the finished slices to the plates, dividing them evenly among four portions.
AI-generated Arrange the meat in a flat layer on the plates, with the slices only slightly overlapping. Stir the dressing again and drizzle half over the meat. Toss the arugula with the remaining half, scatter the leaves over the carpaccio, and evenly add the Parmesan shavings. Serve immediately, cold, without further marinating.
Estimated nutrition
Rate this recipe
0 ratings
Comments