I remember the first time I had Beef Carpaccio with Arugula and Parmesan. It was a warm summer evening in Florence, Italy, and I was dining in a charming trattoria tucked away in a narrow cobblestone street. The golden sun was setting, casting a magical glow over the city, and the scent of fresh basil and tomatoes filled the air. As I took my first bite of this delicate dish, I knew I had discovered something truly extraordinary.
Legend has it that Beef Carpaccio was invented in the 1950s by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. It is said that one of his regular patrons, a countess with strict dietary restrictions, requested a meal of raw meat. Inspired by the vibrant paintings of Vittore Carpaccio, Cipriani named the dish “Carpaccio” and created a masterpiece that has since become a classic in Italian cuisine.
The beauty of Beef Carpaccio lies in its simplicity. Thinly sliced beef tenderloin is marinated in a tangy vinaigrette, adorned with a bed of peppery arugula, and finished with shavings of salty Parmesan cheese. Each bite is a burst of flavor and texture, a symphony that dances on your palate.
– 8 ounces beef tenderloin, trimmed
– 2 cups arugula
– 1/4 cup shaved Parmesan cheese
– 1 tablespoon extra virgin olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Step 1: Prepare the Beef Tenderloin
Begin by placing the beef tenderloin in the freezer for about 30 minutes. This will make it easier to slice thinly. While the beef is chilling, prepare the vinaigrette.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Set aside.
Step 3: Slice the Beef
Remove the beef tenderloin from the freezer and thinly slice it using a sharp knife. Aim for slices about 1/8-inch thick. Place the slices on a platter or individual plates, arranging them in a single layer.
Step 4: Marinate the Beef
Drizzle the vinaigrette over the sliced beef, ensuring each piece is lightly coated. Let the beef marinate for about 10 minutes. This will allow the flavors to meld and tenderize the meat slightly.
Step 5: Prepare the Arugula
In a separate bowl, toss the arugula with a drizzle of olive oil and a squeeze of fresh lemon juice. Season with salt and pepper to taste. Set aside.
Step 6: Assemble the Dish
Arrange a handful of arugula on top of each beef slice, creating a bed of greens. Sprinkle shaved Parmesan cheese over the arugula, adding a generous amount to each plate.
Step 7: Serve and Enjoy
Gently drizzle some of the remaining vinaigrette over the dish to enhance the flavors. Serve immediately and enjoy the delightful flavors of this classic Italian dish.
Beef Carpaccio with Arugula and Parmesan is a dish that can be customized to suit your preferences. For a touch of acidity, you can add capers or a squeeze of balsamic vinegar. If you prefer a bit of heat, sprinkle some red pepper flakes over the finished dish. Get creative and make it your own!
As you take the first bite of this exquisite dish, let the tender beef, peppery arugula, and salty Parmesan transport you to the vibrant streets of Italy. With each slice, you’ll understand why Beef Carpaccio has stood the test of time as a culinary masterpiece.
|Amount Per Serving
|% Daily Value*
|Total Fat 43g
|Saturated Fat 15g
|Trans Fat 0g
|Total Carbohydrate 2g
|Dietary Fiber 0g
|Vitamin A 4%
|Vitamin C 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: