Beef Carpaccio II
Center cut beef tenderloin, fresh basil leaves and arugula come together in this beef β 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Choose a fresh, well-trimmed piece of center cut beef tenderloin from a reputable butcher, as it will be served raw; trim away any silver skin and sinew.
- Wrap the tenderloin tightly in plastic wrap to form a firm cylinder and freeze it for about 45 minutes to 1 hour, until it is firm and partly frozen, which makes it possible to slice it paper-thin.
- Unwrap the chilled beef and, using a very sharp knife, cut it into the thinnest possible slices; lay each slice between two sheets of plastic wrap and gently pound or press it even thinner if needed.
- Arrange the slices in a single, slightly overlapping layer to cover each chilled serving plate completely, keeping the beef cold until ready to serve.
- Just before serving, season the carpaccio lightly with salt and freshly ground black pepper and drizzle evenly with the extra-virgin olive oil.
- Scatter the arugula over the beef, finish with shaved parmigiano-reggiano and a chiffonade of basil, and serve at once with lemon wedges on the side, refrigerating any beef not being served immediately.
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Beef Carpaccio II take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 8 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 II is an original recipe developed in-house by Consomee. Photo: Orange 002 2014 03 19.jpg by Friedrich Haag, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.