Beef Carpaccio Parmesan Shavings

One summer in Bologna, I watched a chef slice beef so thin you could see the pattern of the plate beneath it. He worked fast, barely looking, his knife angled just so. That quiet precision taught me more about carpaccio than any recipe ever could.

I made this for a small dinner party once, and the room went quiet when I brought out the plates. My friend Maria, who grew up in Rome, nodded approvingly and said it reminded her of Sunday lunches at her nonnas table. That moment made all the careful slicing worth it.

Ingredients

• Beef tenderloin: The star here, so choose the freshest, best quality you can find. Freezing it briefly makes slicing almost effortless and gives you those translucent, delicate pieces.
• Extra virgin olive oil: Use something fruity and peppery, the kind you'd want to taste on its own. It becomes part of the dish, not just a coating.
• Lemon juice: Freshly squeezed is the only way. Bottled juice tastes flat and won't bring the same brightness to the beef.
• Capers: Their briny pop cuts through the richness and adds little bursts of flavor in every other bite.
• Sea salt and black pepper: Just a light touch. The beef is tender and mild, so you want to enhance, not overpower.
• Parmesan cheese: Shave it thin using a vegetable peeler. The nutty, salty ribbons melt slightly against the cold beef.
• Fresh arugula: Its peppery bite balances the smooth, buttery texture of the meat beautifully.
• Truffle or truffle oil: Optional, but if you have it, a few shavings or a drizzle turns this into something truly special.

Instructions

Chill the beef:

Wrap the tenderloin tightly in plastic wrap and tuck it into the freezer for about an hour. It should feel firm but not frozen solid, which makes slicing clean and easy.

Slice paper-thin:

Use your sharpest knife or a meat slicer if you have one, and cut the beef as thin as you possibly can. Take your time; each slice should be almost see-through.

Arrange on chilled plates:

Lay the slices flat in a single layer on plates you've kept cold in the fridge. This keeps everything fresh and prevents the beef from warming up too quickly.

Make the dressing:

Whisk together the olive oil and lemon juice in a small bowl until they blend smoothly. Drizzle it gently and evenly over each plate.

Add capers and seasoning:

Scatter the capers across the beef, then season lightly with sea salt and a few grinds of black pepper. Remember, less is more here.

Finish and serve:

Top with Parmesan shavings and a small handful of arugula. If you're using truffle, add it now, then serve immediately while everything is cold and vibrant.

Save

My partner once surprised me with this on a Tuesday night, no occasion, just because. We ate it slowly at the kitchen counter with a glass of cold white wine, and it felt like a tiny escape. Sometimes the simplest things become the most memorable.

Choosing the Right Beef

Ask your butcher for center-cut tenderloin and mention you're making carpaccio. They'll often trim it perfectly for you and might even slice it if you're lucky. The meat should be deep red, smooth, and odorless. If it smells even slightly off or looks dull, walk away. Freshness is everything when you're serving beef raw.

Serving Suggestions

I like to serve this with thin slices of toasted baguette or crispy grissini on the side. The crunch contrasts beautifully with the soft, silky beef. A light, chilled white wine or a sparkling Prosecco pairs perfectly and keeps the whole experience feeling elegant and refreshing.

Make-Ahead and Storage Tips

You can slice the beef a few hours ahead and keep it covered tightly in the fridge, but don't dress it until just before serving. Once the lemon and oil hit the meat, it starts to cure slightly and the texture changes. If you're prepping for guests, arrange everything on the plates, cover with plastic wrap, and add the dressing and garnishes at the last second.

• Keep your plates and serving platter in the fridge until you're ready to plate.
• If you have leftover beef, it won't keep well once sliced, so plan portions carefully.
• Store any extra Parmesan shavings in an airtight container to keep them from drying out.

Save

This dish taught me that you don't need complicated techniques to create something beautiful. Just good ingredients, a little care, and the confidence to keep things simple.

Recipe FAQs

→ How thin should the beef slices be?

For optimal texture and flavor, cut the beef as thinly as possible, ideally paper-thin, using a sharp knife or meat slicer.

→ Can I prepare the beef in advance?

Yes, wrapping and chilling the beef in the freezer for about an hour firms it, making thin slicing easier before serving.

→ What is the role of capers in this dish?

Capers add a salty, tangy pop that complements the mild richness of the beef and balances the olive oil and lemon dressing.

→ Are there alternative garnishes recommended?

Fresh arugula provides a peppery bite while shaved truffle or truffle oil offers an earthy aroma if desired.

→ Is Parmesan the only cheese option?

Grana Padano can be substituted for Parmesan for a slightly different but similarly savory finish.