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Beef Carpaccio

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: Italian
Author: My Global Cuisine


  • 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.