Beef Carpaccio with Arugula

An elegant Italian appetizer of thinly sliced raw beef topped with fresh arugula and a zesty lemon dressing.

Ingredients

Meat and Garnish

• 400g beef fillet
• 100g fresh arugula
• 60g parmesan cheese flakes
• 20g capers
• 2g sea salt
• 2g black pepper

Dressing

• 45ml extra virgin olive oil
• 15ml fresh lemon juice
• 5g Dijon mustard

Preparation

Meat Preparation

1. Wrap the beef fillet tightly in plastic wrap and place it in the freezer for 60 minutes to firm up
2. Using a very sharp knife, cut the beef across the grain into paper-thin slices
3. Place the slices between two sheets of parchment paper and gently pound with a meat mallet until translucent
4. Arrange the beef slices in a single layer on chilled plates

Finishing and Serving

1. In a small bowl, whisk together 45ml olive oil, 15ml lemon juice, and 5g mustard for 1 minute until emulsified
2. Scatter the arugula and capers over the beef then drizzle the dressing evenly across each plate
3. Finish by adding the parmesan flakes, sea salt, and freshly cracked black pepper just before serving

Tips

• Always use the highest quality beef tenderloin from a trusted butcher as the meat is consumed raw
• Slicing the beef becomes significantly easier if the meat is partially frozen but not completely solid
• Drizzle the lemon dressing only at the last second to prevent the acid from cooking the delicate meat