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Beef Carpaccio is a classic Italian dish made with beef fillet (tenderloin) served raw in super thin slices topped with peppery arugula, lots of zingy lemon, extra virgin olive oil and shavings of salty Grana Padano cheese. It’s simple, elegant and so easy to make at home!
Carpaccio is the name of a dish made from raw meat or fish such as beef, veal, salmon or tuna and beef carpaccio is one of my favourite classic Italian dishes. It’s often served during summer as a light lunch, salad or ‘secondo’ but also makes a delicious appetiser.
It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and has since then become a very popular dish all over Italy.
There are two classic versions found throughout Italy, the original version (Cipriani’s version) from Venice is served with a delicious mayo dressing and sometimes capers.
The second is this version and the one I’ve eaten countless times in Tuscany with a delicious and simple arugula salad. I absolutely love it, especially during the summer heat when you want something easy and delicious with minimal effort.
Because beef carpaccio is served raw, it’s so important to source your beef from a reputable butcher that will sell you a fresh, high-quality product. I’ve always done it this way and never had a problem eating Carpaccio.
See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below.
Table of Contents
Ingredients
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Pin ItIngredient notes and substitutions
- Beef tenderloin (fillet) – as I said above, it’s so important that the beef you use is fresh and high quality so I highly recommend getting it from a reputable butcher in your area and let them know that you’ll be making beef carpaccio. We use 14oz (400g) for 4 people so you don’t need a lot. Beef tenderloin is pricey but this is an ingredient you cannot go cheap on.
- Grana Padano cheese – Grana Padano is milder than Parmigiano Reggiano, more nutty and less crumbly and salty. If you can’t find it then Parmigiano Reggiano will do just as well.
Visual walk-through of the recipe
Slice your beef – slice your beef about 1/4 inch thick (just over 1/2cm), you’ll want 8 slices in total (photos 1 and 2).
Bash it thin – place one slice at a time in between parchment paper and using a meat mallet or rolling pin bash the beef super thin while still keeping it intact (photos 3 and 4).
Serve – lay the thin slices of beef carpaccio on a serving plate and sprinkle lightly with sea salt flakes. Top with beef with arugula, shavings of Grana Padano cheese and a good squeeze of lemon juice. Finally, drizzle over some good olive oil and freshly cracked black pepper, and serve.
Recipe tips and FAQs
- Quantities – it’s really easy to adjust the serving sizes for this recipe. You want about 2-3 large slices of beef carpaccio per person then add as much arugula, cheese, lemon and olive oil to taste.
- Use a sharp knife – this is an important tip for slicing your beef thin. If you struggle to slice thin slices just pound them thin in between parchment paper and cut them to size for serving.
If you have a sharp knife I don’t find it necessary to freeze the beef first. If you have a small piece of tenderloin that’s tricky to slice freezing it until firm but not solid will help you slice it easier.
My recommendation is to slice the beef in advance but keep it wrapped up and in the fridge. Assemble the salad right before serving or the beef will start to discolour from the acidity of the lemon.
More delicious Italian salads to try
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Beef Carpaccio
Ingredients
- 14 oz (400g) beef fillet, (around 2 slices per person)
- 1/2 juice of a lemon
- 2 handfuls arugula (rocket)
- Grana Padano cheese, for shaving (Can also use Parmigiano Reggiano)
- salt and pepper, (we like to use Maldon sea salt flakes)
- extra virgin olive oil
Instructions
- Cut the beef into thin slices about 1/4 inch (just over 1/2cm) thick. Place one slice of beef in between two sheets of baking parchment and pound thin using a meat mallet or rolling pin. Continue with the rest of the beef slices.
- Arrange the slices of beef on a serving plate and lightly season it the sea salt. Sprinkle over the arugula then squeeze over the lemon juice.
- Top with shavings of Grana Padano cheese (we use a vegetable peeler to do this), black pepper and a good drizzle of olive oil. Serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just returned from Paris where this salad was the special of the day at lunch at a Bistro. Did not understand what it was but ordered it anyway. Imagine my suprise when a plate of raw beef with salad was served! It was FABULOUS!! Fresh and flavourful and oh so tender. I always like to try new things, especially when on holiday in a foreign country.
I remember the first time I had beef carpaccio. I was 16 and at a very fancy restaurant in NYC. It was such an incredible dish! I can’t wait to make it at home.
I love food memories haha, let me know how it goes 🙂
What a beautiful dish. This is one of my son’s favorites. Perfect for summer.
This is an interesting dish. I’ve never made it at home but wondered what the best cut of beef would be. I love the combination of beef, arugula, and Parmesan.
It’s such a classic combination and works perfectly, glad you like it 🙂
Nothing like a good Carpaccio! Here in Spain it’s hard to get the thin sliced quality meat… but i’m always for the look out! Yum!
I have always loved beef carpaccio, its so tasty. Something I always order and fun story have never made at home. Should give it a try at some point.
Definitely try it at home, I love it too especially in Summer.