Beef Carpaccio Parmesan Shavings (Printable Version)

Delicate thin beef served with zesty dressing, capers, Parmesan shavings, and fresh arugula.

# What You'll Need:

→ Beef

01 - 10.5 oz beef tenderloin, trimmed

→ Dressing

02 - 2 tbsp extra virgin olive oil
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tsp capers, drained and rinsed
05 - Sea salt, to taste
06 - Freshly ground black pepper, to taste

→ Garnish

07 - 1.5 oz Parmesan cheese, shaved
08 - A handful of fresh arugula
09 - Optional: shaved truffle or a drizzle of truffle oil

# Step-by-Step:

01 - Wrap the beef tenderloin tightly in plastic wrap and freeze for 1 hour to firm up, facilitating thin slicing.
02 - Using a very sharp knife or meat slicer, cut the beef as thinly as possible.
03 - Place the beef slices in a single layer on chilled plates.
04 - Whisk together the olive oil and lemon juice in a small bowl, then drizzle evenly over the beef slices.
05 - Scatter capers over the beef and season lightly with sea salt and freshly ground black pepper.
06 - Top with Parmesan shavings and fresh arugula. Optionally add shaved truffle or a drizzle of truffle oil. Serve immediately.

# Expert Advice:

01 -
  • It looks impossibly elegant but comes together in minutes, perfect when you want to impress without stress.
  • The clean, bright flavors let the quality of the beef shine through without hiding behind heavy sauces.
  • Every bite feels light and refreshing, making it an ideal start to a rich meal.
02 -
  • Don't skip the freezing step. I tried slicing at room temperature once and ended up with ragged, uneven pieces that looked more like a mistake than a dish.
  • Use chilled plates every single time. Warm plates will cause the beef to lose its delicate texture and the whole presentation suffers.
  • Taste your olive oil before you drizzle. A harsh or bitter oil will ruin the entire flavor balance.
03 -
  • Partially freezing the beef isn't just a trick, it's the secret to getting those restaurant-quality thin slices at home.
  • A sharp knife matters more than you think. Dull blades tear the meat and ruin the texture.
  • If you're nervous about slicing, practice on a smaller piece first to get a feel for the angle and pressure.

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