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Home Klassieke rundercarpaccio met rucola en Parmezaan

Appetizer Italian Raw meat Quick Impressive Summer Festive

Carpaccio proves that with few ingredients you can create something truly impressive. Thin slices of raw beef tenderloin, a fresh dressing of lemon and olive oil, some arugula and fresh Parmesan: done. Serve this dish on beautiful black dinner plates for a presentation that immediately makes an impression. The dark plate really makes the colors of the meat, the arugula and the cheese pop.

Recipe

Classic beef carpaccio with arugula and Parmesan

An elegant beef carpaccio with peppery arugula, crisp Parmesan and a lemon-olive oil dressing. Perfect as a starter for a dinner with friends or family.

Course	Appetizer
Kitchen	Italian
Servings	4 personen

Preparation time

Preparation time	15 min
Cooling time	30 min
Total	45 min

Equipment

Sharp knife
Cutting board
Meat mallet or heavy pan
Plastic wrap
Small bowl or dish
Fork
Cheese slicer or grater
Flat plates

Ingredients

300 g beef tenderloin (as fresh as possible)
60 ml extra virgin olive oil
2 tbsp fresh lemon juice
60 g arugula
50 g Parmesan (in a piece, for shaving)
2 tsp capers (optional)
Coarse sea salt to taste
Freshly ground black pepper to taste

How to make a classic beef carpaccio with arugula and Parmesan?

Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 30 minutes. This makes it much easier to slice very thinly.
Remove the meat from the freezer and slice it with a sharp knife into as thin slices as possible. Place the slices between two sheets of plastic wrap and gently flatten them with a meat mallet or the bottom of a heavy pan.
Arrange the carpaccio slices on the plates. Make sure they cover the base nicely and overlap each other slightly.
Make the dressing: mix the olive oil with the lemon juice, a pinch of salt and freshly ground black pepper. Whisk briefly with a fork until lightly emulsified.
Drizzle the dressing generously over the meat.
Distribute the arugula over the plates and shave or grate the Parmesan into thin ribbons on top.
Finish with coarse sea salt and, if you like, a few capers for a salty, piquant touch. Serve immediately.

Cooking mode Prevents your screen from going to sleep

A beautiful plate really completes this dish. The combination of the bright red meat, the green of the arugula and the creamy-white Parmesan looks best on a dark plate. That contrast is not only tasty but simply lovely to look at. Put this on the table and your guests will immediately know they are about to taste something special.

Always use the freshest meat you can find and buy it from a good butcher if possible. Ask whether they can slightly flash-freeze the beef for you at the shop — that will save you time. Want a subtle twist? Add a few drops of truffle oil over the dressing. Small detail, big difference.

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