Beef Carpaccio
This Beef Carpaccio features thinly sliced, raw beef served with a tangy dressing, topped with fresh basil and Parmesan cheese. It’s a light, refreshing appetizer that’s perfect for special occasions or dinner parties. Its simplicity and elegance make it a standout dish for any meal.
Ingredients
- 8 oz beef fillet trimmed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese shavings for serving
- Arugula or mixed greens for serving (optional)
Instructions
- Prepare the Beef: Place the beef fillet in the freezer for about 30 minutes to make slicing easier. Once firm, remove it and slice it as thinly as possible using a sharp knife.
- Arrange on a Plate: Lay the slices of beef on a serving plate, overlapping them slightly to create an attractive presentation.
- Dress the Carpaccio: Drizzle olive oil and lemon juice over the beef slices. Season with salt and freshly ground black pepper to taste.
- Garnish: Top with fresh basil leaves and shaved Parmesan cheese. Optionally, add a handful of arugula or mixed greens for extra freshness and color.
- Serve: Serve immediately as a refreshing appetizer, or cover and refrigerate until ready to serve.
Notes
Make sure the beef fillet is very cold for easier slicing. For even thinner slices, consider using a meat slicer if you have one. Since the beef is served raw, use the highest quality beef you can find. Look for fresh, grass-fed beef fillet from a trusted butcher. Beef carpaccio pairs wonderfully with a glass of chilled white wine or champagne.