Step into the sophisticated world of Italian cuisine with our exquisite carpaccio recipe, a dish that made its debut in the glamorous 1960s Venice.
This elegant preparation features thinly sliced beef tenderloin, enhanced with a delicate yet flavorful sauce that follows this recipe, paying homage to the traditional spiced mayonnaise often served with carpaccio.
Perfect for a refined appetizer or a light meal, this dish pairs beautifully with the sharpness of shaved Parmesan, the freshness of slivered mushrooms, and the subtle bite of shallots, creating a harmonious blend of textures and flavors.
Whether you're hosting a dinner party or simply indulging in a luxurious dining experience at home, this carpaccio recipe invites you to savor a slice of Italian culinary innovation. Join us in celebrating a relatively new yet beloved addition to Italy’s gastronomic legacy!
⦁ 12 oz beef tenderloin, with connective tissue removed
⦁ 2 oz shallots, shaved
⦁ 4 oz Parmesan, shaved
⦁ 3 oz mushrooms, slivered
⦁ 1 recipe Salsa per Carpaccio
1. Tightly wrap the trimmed tenderloin in plastic wrap and place it in the freezer.
2. Once the tenderloin is mostly frozen (at least three-quarters through), remove from the freezer, unwrap, and slice as thinly as possible using a meat slicer. Arrange the slices immediately on a plate or platter, as they will thaw quickly and become difficult to manage.
3. Drizzle the sliced meat with sauce, and top with Parmesan, mushrooms, and shallots for garnish.
🛒 Choosing Ingredients
✔ Beef Tenderloin – Use the freshest, highest-quality cut (ideally grass-fed); filet mignon or sirloin tip also work
✔ Olive Oil – Extra virgin, cold-pressed for rich flavor
✔ Lemon Juice – Freshly squeezed for brightness
✔ Parmigiano Reggiano – Shaved, not grated, for texture and flavor
✔ Arugula – Peppery greens to balance the richness of the meat
✔ Capers – Optional, for a salty, tangy bite
✔ Salt & Cracked Black Pepper – Finish with flaky salt for best texture
✔ Optional: Truffle Oil or Mustard Aioli – For a gourmet touch
✔ Optional: Balsamic Glaze – Adds subtle sweetness if desired
👩🍳 Preparation
✔ Freeze Slightly – Chill beef for 30–45 minutes for easier slicing
✔ Slice Paper-Thin – Use a sharp knife or meat slicer for uniform thinness
✔ Lay Flat – Arrange slices in a single layer on a chilled plate
✔ Drizzle & Season – Lightly dress with olive oil, lemon juice, salt, and pepper
✔ Add Toppings – Garnish with shaved Parmigiano, arugula, and optional extras
🔥 Cooking Techniques
✔ No Cooking Needed – Carpaccio is raw; freshness and technique are key
✔ Chill Plates – Keeps everything crisp and fresh when serving
✔ Use Parchment – Place beef between parchment or plastic wrap when slicing or pounding
✔ Pound Gently – If slices are uneven, lightly flatten for consistent texture
🍳 Balancing Flavors
✔ Acid + Fat – Lemon and olive oil bring the beef to life
✔ Peppery Greens – Arugula cuts through richness and adds crunch
✔ Cheese + Capers – Saltiness balances the sweetness of the meat
✔ Optional Touches – Truffle oil, aioli, or balsamic glaze elevate without overpowering
📦 Storage
✔ Prepare Fresh – Best consumed immediately; not ideal for leftovers
✔ Chill Ingredients – Keep all elements cold until serving
✔ Avoid Freezing After Prep – Only freeze before slicing if needed
🍽 Serving
✔ As an Appetizer – Elegant first course for Italian or steakhouse-style meals
✔ Plating Tip – Fan slices in a circular pattern for visual appeal
✔ Pair With – Dry white wine (like Pinot Grigio) or sparkling water with lemon
✔ Bread on the Side – Serve with crostini or fresh baguette slices