Many of you may have ordered Beef Carpaccio otherwise called in Italian Carpaccio di Manzo at a restaurant, but never considered making it at home. Until I found this recipe in my course book at cooking school in Italy, that was me too. Once I prepared the dish and I saw how easy it was, I started making it more frequently. Today it is something I whip up whenever the craving arises.
While there are many versions of this dish, as with most Italian cooking, using just a few fresh ingredients, prepared with love, produces the best results. Also, it’s important to keep in mind that you are dealing with raw beef, therefore I would recommend that before you serve this dish to anyone, to ask first about their dietary preferences.
Some of the fresh ingredients that go into this dish!
After slicing the beef, it is necessary to pound it until it is as thin as possible. Don’ worry if it doesn’t look perfect, the thinner it is the better it will marinate and the more delicate it will be on your palate. One trick I learned is to place the slices of beef in a folded piece of plastic wrap.
Once you have it fairly thin, then have some fun and give it one more good smack!
After you get a few pieces where you want them, arrange them on a plate and add some dressing. Top with the Arugula, Mushrooms, and Shaved Parmesan, garnish, and you are ready to serve. Enjoy with your favorite red wine!
- 1 pound beef tenderloin
- 4 OZ fresh baby arugula washed and dried
- 8 white mushrooms cleaned and sliced very thinly
- 4 OZ- Shaved Parmigiano Reggiano cheese
- 4 TBSP extra virgin olive oil
- 1 TSP Dijon mustard
- 2 TBSP freshly squeezed lemon juice - about 1 lemon
- 1 pinch of sugar
- Salt and pepper to taste
- Place the beef tenderloin in the freezer and chill for 1 hour.
- Using a very sharp knife, cut the beef across into 1/8-inch-thick slices.
- Place the beef between two sheets of cling wrap film and pound lightly until thin enough, almost paper thin. Arrange the beef slices into the serving plates.
- In a small bowl, whisk together the lemon juice, the mustard and the sugar. Gradually whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Pour half of the dressing over the beef.
- Place a pile of arugula over the beef. Arrange the mushroom slices around it. Drizzle the arugula and the mushrooms with some of the dressing. Arrange the shaved parmesan cheese on top. Decorate the places with lemon slices and serve immediately.