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Beef Carpaccio is a luxurious and elegant dish that makes for an impressive appetizer at dinner parties or a light lunch. With its thinly sliced tender beef, pepper-crusted exterior, and garnish of fresh arugula and capers, it’s a fine dining dish that can be prepared in your kitchen with ease. This recipe elevates any meal, giving it an upscale feel with minimal effort.

Full Recipe:

Ingredients

1 ½ pounds beef tenderloin
½ cup stone-ground Dijon mustard
¼ cup freshly ground coarse black pepper
2 tablespoons olive oil (extra virgin or truffle oil)
2 tablespoons salted butter
Coarse sea salt (to taste)
¼ cup capers (drained)
½ cup baby arugula
½ lemon (for squeezing before serving)

Optional Garnish:

Drizzle of olive oil
Shavings of parmesan cheese

Directions

Trim the beef tenderloin and remove any kitchen twine if necessary.
Brush the beef with Dijon mustard, then roll it in freshly cracked pepper until fully coated.
In a cast iron skillet, heat butter and olive oil over high heat. Sear the beef for about one minute on each side.
Immediately remove the beef from the skillet and wrap it tightly in plastic wrap. Place in the freezer for 1-2 hours to firm up, but not freeze solid.
Once firm, unwrap the beef and use a very sharp knife to slice it thinly into 2-3 mm slices.
Place the beef slices on a cutting board or parchment paper. Cover with another sheet of parchment paper.
Using a rolling pin, gently press to flatten the beef slices into paper-thin sheets.
Arrange the slices on a serving platter. Drizzle with olive oil, sprinkle with sea salt, capers, and top with arugula.
Just before serving, squeeze fresh lemon juice over the dish.

Nutrients (per serving)

Calories: 351 kcal
Carbohydrates: 8g
Protein: 19g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 67mg
Sodium: 219mg
Potassium: 431mg
Fiber: 3g
Sugar: 1g
Vitamin A: 169 IU
Vitamin C: 5mg
Calcium: 66mg
Iron: 4mg

The Star of the Dish: Beef Tenderloin

At the heart of Beef Carpaccio is the beef tenderloin, known for its melt-in-your-mouth texture and rich flavor. The tenderloin is one of the most prized cuts of beef, and it’s the perfect choice for this dish. The key to great Carpaccio is using the highest quality beef, ensuring that the flavor and texture shine. The beef is seared briefly in butter and olive oil to create a flavorful, pepper-crusted exterior, then chilled to firm it up, allowing for easy, paper-thin slicing.

The tenderness of the beef is the main reason why Beef Carpaccio is so beloved—it should practically melt in your mouth. When slicing, the goal is to achieve slices that are 2-3 mm thick, which allows the delicate texture of the beef to be fully appreciated. After searing and chilling, the beef becomes firm enough to slice thinly but still retains its rich flavor, making it the ideal canvas for the bold flavors of mustard, pepper, and the garnishes that follow.

The Role of Dijon Mustard and Black Pepper

Dijon mustard plays a crucial role in this dish, adding both tang and depth to the beef. By brushing the beef with Dijon mustard before rolling it in coarse black pepper, the mustard helps to create a flavorful crust that contrasts nicely with the tenderness of the beef. The mustard provides a slight sharpness, while the freshly cracked black pepper adds a hint of heat, complementing the richness of the beef perfectly.

The pepper-crusted exterior of the beef is one of the signature elements of Beef Carpaccio, offering a burst of flavor with every bite. The coarse texture of the cracked black pepper contrasts with the smoothness of the beef, giving the dish a satisfying complexity. Together, these elements enhance the overall flavor of the dish, making it both bold and delicate.

The Cooking Process: Quick and Simple

Making Beef Carpaccio may seem like a complicated process, but it’s actually quite straightforward and quick. The key steps involve searing the beef, chilling it to firm it up, and then slicing it thinly.

The searing process, done quickly in a hot cast iron skillet with olive oil and butter, serves to enhance the beef’s flavor by creating a flavorful crust. The searing process should only last about one minute per side—just enough to brown the outside while keeping the inside rare, which is essential for the dish. Once the beef has been seared, it is wrapped tightly in plastic wrap and placed in the freezer for 1-2 hours. The goal is not to freeze the beef solid but to firm it up enough to slice it easily into thin sheets.

After chilling, the beef is ready to be sliced with a very sharp knife. A sharp knife is essential for ensuring the beef is sliced into thin, even pieces. Once sliced, the beef can be further flattened using a rolling pin, which helps achieve the paper-thin slices that are characteristic of this dish.

The Finishing Touches: Garnishes and Serving

Once the beef is sliced and arranged on a platter, it’s time to garnish. Beef Carpaccio is traditionally served with a simple yet flavorful garnish. Capers add a briny, tangy bite that contrasts beautifully with the richness of the beef, while baby arugula provides a peppery, fresh flavor that cuts through the richness of the meat.

A drizzle of high-quality olive oil, or even truffle oil if you want to elevate the dish further, adds a finishing touch of richness and flavor. For added depth, some people like to garnish the dish with shavings of parmesan cheese, which adds a nutty, salty flavor that enhances the overall taste profile.

Before serving, a squeeze of fresh lemon juice over the beef brings brightness and a refreshing tang, balancing the richness of the beef and the oil. The acidity of the lemon juice helps to bring all the flavors together and adds a refreshing contrast to the richness of the other ingredients.

Serving Beef Carpaccio

Beef Carpaccio is typically served as an appetizer, but it can also be enjoyed as a light lunch or part of a larger meal. The thinly sliced beef is delicate and flavorful, making it perfect for those looking for a refined and light dish. Serve it with crusty bread or crackers on the side to soak up the delicious olive oil and juices. It also pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Chardonnay, which complements the freshness of the arugula and the richness of the beef.

For a truly upscale presentation, you can arrange the Beef Carpaccio on a chilled platter, adding the garnishes just before serving. This dish is perfect for special occasions, intimate dinner parties, or as a treat when you want to enjoy something truly elegant without much effort.

Nutritional Benefits of Beef Carpaccio

Though Beef Carpaccio is an indulgent dish, it also offers some nutritional benefits. The primary ingredient, beef tenderloin, is a great source of high-quality protein, which is essential for muscle repair and overall health. Each serving provides 19 grams of protein, making it a satisfying and filling appetizer. The healthy fats from the olive oil and butter provide essential fatty acids, while the arugula adds fiber and vitamin A, which supports healthy skin and immune function.

The dish also contains essential minerals like iron, which is important for transporting oxygen throughout the body, and calcium, which is vital for bone health. Though the dish is relatively low in carbohydrates, it’s rich in flavor and provides a balanced nutrient profile when enjoyed in moderation.

Conclusion: An Elegant and Effortless Dish

Beef Carpaccio is the epitome of elegance in a dish. It combines tender, melt-in-your-mouth beef with bold flavors and beautiful garnishes, creating a dining experience that feels upscale and luxurious. Despite its sophisticated appearance, Beef Carpaccio is surprisingly easy to prepare, making it an ideal choice for dinner parties or special occasions. With minimal ingredients and a simple cooking method, you can create a fine dining experience in your own kitchen. Whether served as an appetizer or a light lunch, Beef Carpaccio is a dish that will undoubtedly impress your guests and leave them asking for the recipe.

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