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)
π Unit converter
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
Beef Carpaccio I is an original recipe developed in-house by Consomee. Photo: Carpaccio de bΕuf, restaurant Danieli (Vienne, Autriche).jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.