Beef Carpaccio with Arugula Salad

Carpaccio is a dish of raw meat or fish thinly sliced or pounded thin and served mainly as an appetizer. Carpaccio of beef is typically made with raw beef tenderloin.


  • 250g beef tenderloin, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 50g arugula
  • 1/4 cup shaved Parmesan cheese
  • 1 tablespoon balsamic vinegar


  1. Place beef tenderloin in the freezer for 1 hour (this will make it easier to slice).
  2. Remove from the freezer and slice beef very thinly.
  3. Sprinkle with pepper.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, and salt. Drizzle over beef.
  5. Place beef on a serving platter. Cover and refrigerate for 1 hour.
  6. Just before serving, in a medium bowl, combine arugula, Parmesan cheese, and balsamic vinegar. Toss to mix.
  7. Arrange arugula salad over beef. Serve immediately.

Potential changes & improvements

If you can’t find beef tenderloin, you can use another cut of beef, such as sirloin or rib eye. Just be sure to slice it very thinly.

What other food works well with

This dish goes well with a glass of red wine.

Common Mistakes

Be sure to slice the beef very thinly. If it is sliced too thick, it will not be as tender.

Nutritional Information

  • Serving size: 1/4 recipe (about 3 ounces beef and 1/2 cup salad)
  • Calories: 210
  • Fat: 13 g
  • Saturated fat: 3.5 g
  • Cholesterol: 55 mg
  • Sodium: 360 mg
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Protein: 19 g


Beef, Parmesan cheese, balsamic vinegar

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