Ingredients with Measurements:
- 1 lb beef tenderloin, trimmed
- 2 cups arugula
- 1/2 cup shaved Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Plastic wrap
- Meat mallet
- Sharp knife
- Mandoline slicer (optional)
Step-by-step instructions:
1. Wrap the beef tenderloin in plastic wrap and pound it with a meat mallet until it is about 1/4 inch thick.
2. Remove the plastic wrap and slice the beef very thinly with a sharp knife or a mandoline slicer.
3. Arrange the beef slices on a serving platter.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Drizzle the dressing over the beef slices.
6. Top the beef with arugula and shaved Parmesan cheese.
7. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 20g
Carbohydrates: 2g
Protein: 23g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Arugula can be substituted with mixed greens or spinach.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Lemon juice can be substituted with lime juice or balsamic vinegar.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Substitute the arugula with watercress or baby spinach.
- Top the beef with a drizzle of truffle oil for a decadent twist.
Tips and tricks:
- Make sure to trim any excess fat or silver skin from the beef tenderloin before pounding it.
- Use a very sharp knife or a mandoline slicer to slice the beef as thinly as possible.
- Let the beef come to room temperature before serving for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Beef carpaccio is best served cold and should not be reheated.
Presentation ideas:
Arrange the beef slices in a circular pattern on a large platter and top with the arugula and Parmesan cheese for a beautiful presentation.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs such as parsley, basil, or chives.
Pairings:
- Serve with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
- Pair with a side of crusty bread or crostini for a more substantial meal.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the beef is too thick, it will be difficult to slice thinly. Use a meat mallet to pound it thinner before slicing.
- If the beef is too tough, it may not have been pounded thin enough or it may have been overcooked.
Food safety advice:
- Use a meat thermometer to ensure that the beef has reached a safe internal temperature of 145°F before serving.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Beef carpaccio is a classic Italian dish that was invented in the 1950s by a chef named Giuseppe Cipriani. It is named after the Venetian painter Vittore Carpaccio, whose paintings were known for their vivid reds and whites.
Flavor profiles:
Beef carpaccio is a dish that is all about the quality of the ingredients. The beef should be tender and flavorful, while the arugula and Parmesan cheese add a peppery and nutty flavor.
Serving suggestions:
Serve as an appetizer or a light lunch.
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Region: Italian