Beef Carpaccio Parmesan Shavings (Printable)

Thinly sliced beef dressed with olive oil, lemon, capers, and Parmesan for a fresh Italian starter.

# What's Needed:

→ Beef

01 - 10.5 oz beef tenderloin, trimmed

→ Dressing

02 - 2 tbsp extra virgin olive oil
03 - 1 tbsp freshly squeezed lemon juice
04 - 1 tsp capers, drained and rinsed
05 - Sea salt, to taste
06 - Freshly ground black pepper, to taste

→ Garnish

07 - 1.5 oz Parmesan cheese, shaved
08 - A handful of fresh arugula
09 - Optional: shaved truffle or a drizzle of truffle oil

# How to Make It:

01 - Wrap beef tenderloin tightly in plastic wrap and freeze for 1 hour to firm up for thin slicing.
02 - Using a very sharp knife or meat slicer, cut beef as thinly as possible.
03 - Lay beef slices in a single layer on chilled serving plates.
04 - Whisk together olive oil and lemon juice in a small bowl.
05 - Drizzle dressing evenly over beef slices, then scatter capers over them.
06 - Lightly season with sea salt and freshly ground black pepper.
07 - Top with Parmesan shavings and fresh arugula; optionally add truffle shavings or drizzle truffle oil. Serve immediately.

# Tips for Success:

01 -
  • It feels fancy but comes together in under 20 minutes, perfect for impressing guests without breaking a sweat.
  • The clean, bright flavors let the quality of the beef shine through, and every bite feels light yet satisfying.
  • You can prep the beef ahead and assemble it right before serving, making it ideal for dinner parties.
02 -
  • Do not skip the freezing step because trying to slice room-temperature beef will result in ragged, uneven pieces that ruin the presentation.
  • Serve the carpaccio immediately after assembling since the lemon juice will start to cook the beef if it sits too long, changing the texture and color.
03 -
  • Chill your plates in the freezer for 10 minutes before plating so the beef stays cold and the presentation looks restaurant-perfect.
  • Use a vegetable peeler to shave the Parmesan into thin, delicate curls that look beautiful and melt on your tongue.
  • If you can find it, a few shavings of fresh truffle will make this dish unforgettable, but do not overdo it because truffle can overpower the delicate beef.

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