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Flavorful Beef Carpaccio Recipe with Easy Peppery Arugula Salad

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A fresh and elegant beef carpaccio paired with a peppery arugula salad, perfect for quick entertaining or a special starter. This recipe delivers bold flavors with simple ingredients and a modern twist.

Ingredients

Scale
  • 8 oz (225 g) beef tenderloin or sirloin, very fresh and trimmed of fat (freeze for 30 minutes before slicing for easier thin cuts)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup shaved Parmesan cheese
  • 4 cups fresh arugula, washed and dried
  • 1 tablespoon capers, drained (optional)
  • 1 small shallot, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Fresh cracked black pepper, to taste
  • Flaky sea salt, for finishing

Instructions

  1. Place the trimmed beef tenderloin in the freezer for about 30 minutes to firm it up for easier thin slicing.
  2. Slice the beef about 1/8 inch (3 mm) thick and arrange the slices on a chilled platter, slightly overlapping.
  3. In a small bowl or jar, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of sea salt and freshly ground black pepper. Adjust seasoning to taste.
  4. In a mixing bowl, combine arugula, thinly sliced shallot, and capers (if using). Drizzle with balsamic vinegar and 2 tablespoons olive oil. Toss gently to coat without bruising the leaves. Season with cracked black pepper.
  5. Arrange the dressed arugula salad in the center or alongside the carpaccio slices on the serving platter.
  6. Drizzle the olive oil and lemon dressing evenly over the beef slices. Sprinkle flaky sea salt and freshly ground black pepper over the top.
  7. Use a vegetable peeler or microplane to shave Parmesan generously across the dish.
  8. Serve immediately for the freshest taste. If needed, cover loosely with plastic wrap and refrigerate for up to 30 minutes.

Notes

Freeze beef for 30 minutes before slicing to achieve paper-thin slices. Use a sharp knife to avoid tearing the meat. Serve immediately for best texture. Salad dressing can be made ahead and refrigerated. Substitute Pecorino Romano for Parmesan if preferred. Add toasted pine nuts or walnuts for crunch. For dairy-free, omit Parmesan and use toasted nuts or nutritional yeast.

Nutrition

Keywords: beef carpaccio, arugula salad, easy appetizer, raw beef recipe, peppery salad, quick recipe, elegant starter

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