Beef Carpaccio with Parmesan

Name: Beef Carpaccio with Parmesan
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 200g beef tenderloin, trimmed; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 50g Parmesan cheese, shaved; A handful of arugula leaves; Lemon wedges, for serving

Highlighted under: Modern Recipes

I absolutely love serving Beef Carpaccio with Parmesan as a light appetizer. The tender, raw beef, complemented by the piquant bite of Parmesan, creates a symphony of flavors that is truly unforgettable. I always make sure to use the freshest ingredients for this classic dish, including quality olive oil and artisan arugula to elevate the experience. It’s perfect for impressing guests or enjoying a special night in, and the simplicity of preparation allows the ingredients to shine.

Created by

Naomi Ashcroft

Last updated on 2026-01-07T12:41:34.961Z

Making Beef Carpaccio with Parmesan at home has been one of the most rewarding culinary experiences. The first time I tried it, I was amazed by how such a simple dish could be so elegant. Using high-quality beef is crucial, and I often opt for tenderloin, as it melts in the mouth and showcases the freshness of the flavors.

An essential tip I learned is to freeze the beef for about 30 minutes before slicing. This makes it easier to achieve those ultra-thin slices that are characteristic of a great carpaccio. I can’t imagine serving it any other way!

        You'll Love This For:
        Delicate slices of tender beef that practically melt in your mouth
The sharp saltiness of Parmesan perfectly contrasts with the meat
A visual delight with vibrant colors and fresh greens

      

Achieving the Perfect Slices

The key to a memorable Beef Carpaccio lies in the thickness of the meat slices. Aim for exceptionally thin slices, ideally around 1/8 inch. If your knife skills are not up to par, consider investing in a meat slicer, which can ensure uniformity. To create an elegant presentation, arrange the slices in a circular pattern that overlaps slightly. This technique not only enhances the visual appeal but also allows each bite to incorporate the contrasting flavors of the meat and toppings.

Freezing the beef for about 30 minutes is crucial for easier slicing. This process firms up the meat, which is essential for achieving those pristine, translucent slices without tearing. If you're short on time, you can also use a well-chilled beef tenderloin. The initial chilling process will allow the meat to hold its shape while you perform the delicate slicing.

The Role of Accompaniments

Choosing the right Parmesan is vital for elevating your Beef Carpaccio. Opt for a high-quality Parmigiano-Reggiano, as its sharp, nutty flavor complements the richness of the beef beautifully. Freshly shaved pieces will melt slightly into the meat, adding a delightful creaminess that enhances every bite. If you're feeling adventurous, try a flavored Parmesan, such as truffle-infused, to introduce an extra dimension of flavor.

The arugula leaves add a peppery freshness that balances the richness of the beef and cheese. Look for young arugula for a milder taste and a more tender texture. If arugula isn't available, you could substitute with watercress or young spinach for a similar effect. A sprinkle of freshly cracked black pepper over the dish before serving amplifies the flavors and adds a final touch of sophistication.

Ingredients

For the Beef Carpaccio

200g beef tenderloin, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
50g Parmesan cheese, shaved
A handful of arugula leaves
Lemon wedges, for serving

Instructions

Prepare the Beef

Place the trimmed beef tenderloin in the freezer for about 30 minutes to firm it up. Once firm, thinly slice the beef using a sharp knife. Arrange the slices on a large plate in an overlapping fashion.

Season and Oil

Drizzle the olive oil over the beef slices and season generously with salt and freshly ground black pepper.

Add Toppings

Scatter the shaved Parmesan cheese over the beef and arrange the arugula leaves on the side for a fresh touch.

Serve

Serve immediately with lemon wedges on the side for drizzling just before eating.

Pro Tips

For an extra layer of flavor, consider adding a drizzle of balsamic reduction over the top before serving.

Make-Ahead Tips

While Beef Carpaccio is best served fresh, you can prepare some elements in advance. The beef can be trimmed and wrapped tightly in plastic wrap a day ahead of time, then chilled in the freezer until ready to slice. This allows for quick assembly when it's time to serve, ensuring your gathering remains stress-free. Remember to take it out of the freezer only when you're ready to slice for the best results.

Parmesan can also be shaved ahead of time. Store those delicate shavings in an airtight container in the refrigerator. They will stay fresh for a few days, allowing you to enjoy this elegant dish with minimal last-minute preparation. Just be sure to keep your other ingredients, like arugula, fresh until the day of serving to maintain their vibrant color and texture.

Serving Suggestions

Serve your Beef Carpaccio with a light drizzle of quality extra virgin olive oil and a few lemon wedges on the side. The fresh acidity of the lemon enhances the flavors and cuts through the richness of the beef. If you're feeling extravagant, a few capers can be added for bursts of brininess that complement the whole dish beautifully.

For a full experience, pair the carpaccio with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Their acidity and refreshing qualities will align excellently with the delicate flavors of your appetizer. For a more substantial meal, consider a simple side salad of mixed greens with a light vinaigrette to cleanse the palate.

Questions About Recipes

→ Can I use a different cut of beef for carpaccio?

While tenderloin is recommended for its tenderness, you can also use sirloin or eye of round, but ensure it's well-trimmed.

→ Is it safe to eat raw beef?

Yes, as long as you use high-quality, fresh beef from a trusted source and follow proper handling and sanitation practices.

→ What can I serve with carpaccio?

Carpaccio pairs well with a light salad, crusty bread, or a refreshing drink like Prosecco.

→ Can I prepare this dish in advance?

It's best served fresh, but you can slice the beef and prepare the toppings in advance; just assemble before serving.