Are you ready to explore the luxurious simplicity of beef carpaccio? This dish, renowned for its elegance and straightforward preparation, might just become your new favorite. Join us as we delve into the delicate flavors of thinly sliced raw beef, paired perfectly with the peppery bite of fresh arugula.
Beef Carpaccio with Arugula Ingredients
- 1 pound of high-quality beef tenderloin, chilled
- 2 cups of arugula
- 1/2 cup of shaved Parmesan cheese
- 2 tablespoons of capers
- 1/4 cup of extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Thinly sliced baguette, toasted (optional)
Cooking Directions
- Place the beef in the freezer for about 30 minutes to make slicing easier.
- Remove the beef from the freezer and slice it as thinly as possible.
- Arrange the beef slices on a platter.
- Top with arugula, shaved Parmesan, and capers.
- Whisk together olive oil and lemon juice, season with salt and pepper, and drizzle over the dish.
- Serve immediately with toasted baguette slices, if desired.
Tips and Tricks
- Use a very sharp knife or a mandoline slicer for the thinnest possible slices of beef.
- If raw beef is a concern, look for options like flash-frozen beef to reduce risks.
Benefits of This Recipe
This Carpaccio with Arugula is not only delicious but also a light and healthy option. It’s low in carbohydrates and high in protein, making it a perfect dish for those on a keto diet or anyone looking for a lighter meal option.
Nutritional Details
- Calories: 290
- Proteins: 24g
- Fats: 20g
- Carbohydrates: 2g
Important Things About This Recipe
Carpaccio, originally from Italy, refers to dishes made with raw meat or fish, sliced or pounded thin, and served mainly as an appetizer. It’s important to handle raw beef safely, ensuring it’s sourced from reputable suppliers and always kept at the right temperature before preparation.
Carpaccio with Arugula Recipe
Ingredients
- 1 pound of high-quality beef tenderloin, chilled
- 2 cups of arugula
- ½ cups of shaved Parmesan cheese
- 2 tbsp of capers
- ¼ cup of extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- Thinly sliced baguette, toasted (optional)
Instructions
- Place the beef in the freezer for about 30 minutes to make slicing easier.
- Remove the beef from the freezer and slice it as thinly as possible.
- Arrange the beef slices on a platter.
- Whisk together olive oil and lemon juice, season with salt and pepper, and drizzle over the dish.
- Serve immediately with toasted baguette slices if desired.
Notes
- Quality of Beef: The quality of the beef is paramount. Opt for the freshest, highest-quality tenderloin you can find.
- Freezing the Beef: Lightly freezing the beef not only makes slicing easier but also helps achieve the perfect carpaccio texture.
- Adjustments: Feel free to adjust the quantity of lemon juice and olive oil based on your taste preferences.
- Cheese Options: While Parmesan is traditional, you can experiment with other hard cheeses like Pecorino or Grana Padano.
- Serving Suggestion: For a gluten-free option, serve without the baguette or substitute with gluten-free crackers.
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