The Best Beef Carpaccio Recipe

Ingredients

• 1 pound beef tenderloin
• 1/2 cup mayonnaise
• 3 tablespoons lemon juice, divided
• 2 anchovies
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups baby arugula
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 cup capers
• 1/2 cup shaved Parmesan cheese
• Baguette slices for serving (optional)

Directions

1. Wrap the beef tenderloin very tightly in plastic wrap and place it in the freezer for about 1 hour, until it becomes slightly firm.
2. Chill 4 large plates in the refrigerator, keeping them cold until you're ready to serve the dish.
3. While the beef is freezing, prepare the sauce. In the bowl of a food processor, combine mayonnaise, 2 tablespoons of lemon juice, anchovies, and 1/4 teaspoon of black pepper. Blend until smooth, then set aside.
4. Once the beef is firm, remove the plastic wrap. Using a very sharp knife, carefully slice the beef into paper-thin slices.
5. Arrange the beef slices in a single layer on the chilled plates, dividing them equally among the 4 plates.
6. In a separate bowl, toss the arugula with the remaining 1 tablespoon of lemon juice, the remaining black pepper, olive oil, and kosher salt.
7. Place the seasoned arugula mixture in the center of the beef slices on each plate.
8. Drizzle the reserved mayonnaise sauce evenly over the beef and arugula. Sprinkle the capers and shaved Parmesan cheese on top.
9. Serve immediately with optional baguette slices on the side.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	653
Total Fat	56g	72%
Saturated Fat	17g	84%
Cholesterol	121mg	40%
Sodium	864mg	38%
Total Carbohydrate	4g	1%
Dietary Fiber	1g	3%
Total Sugars	1g
Protein	33g	65%
Vitamin C	5mg	6%
Calcium	164mg	13%
Iron	4mg	24%
Potassium	513mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin of Beef Carpaccio

Beef carpaccio is a renowned Italian dish that originated in the mid-20th century in Venice. It was created by Giuseppe Cipriani, the owner of the famous Harry's Bar, who named the dish after the Venetian painter Vittore Carpaccio. The painter's works were known for their vivid red tones, which Cipriani believed resembled the color of raw beef. The dish quickly gained popularity and became a staple in Italian cuisine, eventually making its way to restaurants worldwide. Traditionally served as an appetizer, this delicacy features paper-thin slices of raw beef, garnished with a variety of accompaniments, offering a refined and sophisticated dining experience.

Regional Variations

While beef carpaccio is most commonly associated with Venice and Italian cuisine, different regions and chefs have put their own spin on the dish. Some variations may include different cuts of meat such as veal or tuna, and regional ingredients like truffle oil or fresh herbs may be incorporated. In addition, the traditional garnish of Parmesan shavings, capers, and arugula may be swapped out in favor of local cheeses or greens. The method of preparation may also differ, with some chefs opting for different marinades or seasonings to enhance the flavor profile. However, the essential characteristic of the dish remains the use of raw, thinly sliced beef.

What Sets Beef Carpaccio Apart

Beef carpaccio is unique compared to other similar dishes, particularly those featuring raw meats, such as steak tartare. The key difference lies in the slicing technique and the serving style. While steak tartare is typically finely chopped or minced and served with a variety of condiments and seasonings, beef carpaccio is distinguished by its thin, delicate slices that allow the natural flavor of the meat to shine through. Additionally, carpaccio is often served cold, drizzled with a simple dressing, while steak tartare may be served with more complex flavors. The elegance of carpaccio, combined with its simplicity, makes it a versatile dish that can be enjoyed by those who appreciate the purity of quality beef.

Where Beef Carpaccio Is Typically Served

Beef carpaccio is most commonly served as an appetizer in fine-dining restaurants worldwide, particularly those with Italian or Mediterranean menus. It is often presented as part of a luxurious starter course, offering a light but indulgent beginning to a meal. In Italy, it is often found in upscale trattorias or seaside restaurants, where fresh, quality beef is readily available. Outside of Italy, carpaccio is a popular dish in many European countries, North America, and parts of Asia, particularly in high-end eateries that specialize in fresh, raw dishes. It is also frequently featured in gourmet buffets or as a special dish at events and receptions.

Interesting Facts About Beef Carpaccio

One of the most intriguing aspects of beef carpaccio is its ability to showcase the quality of the meat used in its preparation. Due to the raw nature of the dish, the quality of the beef is paramount. Many chefs use premium cuts of beef tenderloin, and the meat must be extremely fresh to ensure both safety and optimal flavor. Another interesting fact is that beef carpaccio was originally created as a way to provide a nutritious and tasty dish to customers who could not eat cooked food due to health reasons. Today, it remains a symbol of sophistication and culinary artistry. Interestingly, while the dish was created with beef in mind, other variations using fish (like tuna carpaccio) or vegetables (such as beetroot carpaccio) have emerged, expanding its appeal to a wider audience.

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