Beef Carpaccio I
This beef builds beef fillet (center cut), pine nuts and parmesan cheese into a hearty meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and whisk. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim the beef fillet of any silverskin and fat, then wrap it tightly in plastic wrap and freeze for about 45 minutes until firm but not frozen solid, which makes it far easier to slice paper-thin.
- While the beef firms up, toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking often, until golden and fragrant; tip them onto a plate to stop the cooking.
- Unwrap the chilled beef and, using a very sharp knife, slice it as thinly as possible. Lay each slice between two sheets of plastic wrap and gently pound with a flat mallet until almost translucent.
- Arrange the slices in a single overlapping layer across four chilled plates, covering each plate completely.
- Whisk the olive oil with the lemon juice and a pinch of salt, then drizzle it evenly over the beef and finish with a few drops of truffle oil.
- Scatter the arugula over the top, shower with the toasted pine nuts and shave the parmesan into thin curls with a peeler.
- Season with flaky sea salt and freshly ground black pepper and serve immediately while the beef is still cold. Because the beef is served raw, use the freshest high-quality fillet, keep it well chilled and serve it the same day.
You'll use: Frying pan / skillet Β· Whisk
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
- Parmesan
- pecorino Β· grana padano Β· aged asiago
Tips & common questions
How long does Beef Carpaccio I take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Beef Carpaccio I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Carpaccio de bΕuf, restaurant Danieli (Vienne, Autriche).jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.