This dish is perfect for a summertime dinner party. It is light, refreshing, and can be made ahead of time. The beef is thinly sliced and then marinated in a combination of olive oil, lemon juice, garlic, and herbs. It is then served with arugula, Parmesan cheese, and a simple vinaigrette.
Ingredients
- 1 pound beef tenderloin, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bunch of arugula, washed and dried
- 1/4 cup shaved Parmesan cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and freshly ground black pepper
Method
- In a large resealable bag, combine the beef, olive oil, lemon juice, garlic, thyme, salt, and pepper. Seal the bag and refrigerate for at least 2 hours, up to 12 hours.
- In a large bowl, combine the arugula, Parmesan cheese, vinegar, mustard, and olive oil. Season with salt and pepper, to taste.
- To serve, place a few slices of beef on each plate. Top with the arugula salad.
Potential changes & improvements
- If you are short on time, you can skip the marinating step.
- Try serving the carpaccio with horseradish cream or a mustard vinaigrette.
- For a more substantial dish, add some cooked pasta or grains to the salad.
What other food works well with
- Carpaccio also goes well with a variety of vegetables, such as shaved fennel, radishes, or cucumbers.
- Try serving it with some crusty bread on the side.
Common Mistakes
- Be sure to slice the beef very thinly. If it is too thick, it will be tough to eat.
- Do not overcook the beef. It should be served rare or medium-rare.
Nutritional Information
- Serving size: 4
- Calories: 534
- Fat: 45 g
- Saturated fat: 15 g
- Cholesterol: 107 mg
- Sodium: 562 mg
- Carbohydrates: 7 g
- Fiber: 1 g
- Sugar: 2 g
- Protein: 35 g
Allergens
- Beef
- Parmesan cheese