You have no idea how easy it is to make beef carpaccio! I assure you there is no simpler recipe, and today I show you step by step and in video how to make marinated beef carpaccio with arugula and Parmesan at home. You’ll have it ready in no time and you’ll love the flavor. It’s also a fabulous option to bring to the center of the table when no one expects it. A homemade carpaccio ideal as an appetizer for special occasions or as a complete second course for everyday dinners or lunches.
The most important thing, as I always mention, is to choose quality ingredients. In this recipe the meat plays a leading role and you should choose a piece with little fat. Tenderloin is, without a doubt, the best cut, but if you go to your trusted butcher, they will surely find you a good lean cut, with excellent flavor and a better price.
You’ll see that the ratio between how easy it is to prepare and how good it tastes seems incredible, because this marinated beef carpaccio with arugula and Parmesan has a spectacular flavor and you’ll have it ready in less than ten minutes. Enjoy!
Ingredients for 4 people
- One beef tenderloin* (or top sirloin or bottom sirloin, but without fat; it should be a lean cut)
- Arugula leaves
- Juice of half a lemon
- 1/2 small glass of apple cider vinegar
- Flaky salt
- Parmesan cheese
- Extra virgin olive oil (AOVE)
*To know the total amount of meat you need, count about 100 g per person, approximately.
Preparation
- Slice the tenderloin into the thinnest slices you can. If the meat is very cold it will be easier. You can put it in the freezer for twenty minutes before slicing so it firms up a bit and is easier to cut. Slice it with your well-sharpened Classic Line WMF knife.
- Place the slices between two sheets of plastic wrap and pound them with a meat mallet to stretch them completely and tenderize the fibers; they should be very thin. You can also use a rolling pin or even a heavy skillet.
- Arrange the slices on a plate, pour a tablespoon of extra virgin olive oil over each and brush to distribute it well, using a pastry brush. You can also brush the oil on the plate before placing the meat slices.
- Now prepare the marinade by putting half a glass of vinegar, the juice of half a lemon and a splash of extra virgin olive oil in a bowl. Emulsify with a whisk or a fork and add the arugula, mixing gently so it soaks up the marinade.
- Place the marinated arugula over the meat and season with some flakes of salt and freshly grated Parmesan cheese.
Suggestions
- If you want to give it a different touch, you can add a drizzle of honey over the arugula or spread a little pesto sauce over the beef.
- You can also sprinkle some pine nuts or scatter some chopped toasted hazelnuts on top. You’ll see how that crunchy note is wonderful on your homemade carpaccio.
- If the meat you are going to use is semi-frozen, instead of a knife to cut the fillets you can use a deli slicer.
