An elegant and refined appetizer that showcases the quality of raw beef, thinly sliced and simply seasoned. This Italian classic revisited with French sophistication seduces with its delicacy, lightness, and subtle flavor that allows the authentic taste of the meat to shine through.
⏱️30 min
📊Easy
👥4 servings
🍽️Starter
lightfestivequick
Ingredients
400 gpremium quality beef tenderloin
60 mlextra virgin olive oil
1 piècefresh lemon
80 gparmigiano reggiano
5 gfine sea salt
2 gfreshly ground black pepper
100 gfresh arugula
15 gcapers
Instructions
1SELECT AND PREPARE THE MEAT: Select a beef tenderloin of very high quality, ideally aged for 3 to 4 weeks. Verify that the meat is deep red and free from any defects. Place the tenderloin in the freezer for 2 hours before slicing, which will facilitate cutting into very thin and even slices. The beef must be cold enough to slice without tearing, but not completely frozen.
2SLICE THE BEEF THINLY: Using a very sharp knife or a meat slicer, cut the tenderloin into extremely thin slices, approximately 2 to 3 millimeters thick. Each slice should be nearly transparent so the carpaccio melts in the mouth. Arrange the slices slightly overlapping on presentation plates that have been pre-chilled in the refrigerator. Work quickly so the meat does not warm up and maintains its ideal texture.
3SEASON DELICATELY: Drizzle the extra virgin olive oil over the beef slices in a fine, even stream, covering the entire surface. Squeeze fresh lemon over the carpaccio to obtain its freshly extracted juice, which will provide light and pleasant acidity without excessive sourness. Sprinkle fine sea salt in small pinches, distributing evenly, then finish with a turn of freshly ground black pepper. The seasoning should be delicate to avoid masking the subtle flavor of the beef.
4CREATE PARMESAN SHAVINGS: Using a vegetable peeler or parmesan knife, create fine and even shavings of parmigiano reggiano. Work with light and regular movements to obtain delicate slices that rest gently on the meat. Distribute the shavings in a balanced way over the carpaccio, dropping a few at the last moment to preserve their crispness. The parmesan should be fresh and premium quality to bring its characteristic umami flavor.
5GARNISH WITH FINESSE: Arrange a few fresh arugula leaves directly on the slices, tucking them slightly so they stay in place. Sprinkle the capers evenly over the preparation to add a touch of piquancy and color. You may also add a few lightly toasted pine nuts for additional texture and indulgence. Check the aesthetic balance of your plate by viewing it from all angles.
6SERVE IMMEDIATELY: The carpaccio should be enjoyed immediately after preparation so the meat remains raw and fresh and all elements maintain their optimal texture. Drizzle a light trail of extra virgin olive oil just at the moment of serving if desired. Optionally accompany with toasted bread or breadsticks for a contrast of texture. Serve the plate well chilled, removed from the refrigerator a few minutes before service, and savor by beginning with a little of each element together to appreciate the harmony of flavors.