Beef Carpaccio
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!
Servings: 4 people
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
Quantities - ideally, you want to serve 2-3 large slices of beef carpaccio per person then serve it with as much arugula, cheese and lemon as you like..
Storage - beef carpaccio should be eaten as fresh as possible. It's best served immediately or can be stored in the fridge for up to 24 hours.
Nutrition
Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 72IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 0.2mg
