Beef Carpaccio: a mouthwatering, no-bake recipe for an easy Italian appetizer

Beef carpaccio is an elegant Italian appetizer that's incredibly easy to make and requires zero cooking. Made from wafer-thin slices of raw beef topped with arugula, capers, parmesan cheese and a light vinaigrette, beef carpaccio has it all. It's a little briny, savory, and tangy brightness that complements the flavors in the raw beef to perfection.

If you're wondering if beef carpaccio is safe, it is, in general. There's always a risk of foodborne illness when eating raw meat, poultry, or fish (that means sushi!). However, there are several things you can do to lower the risks and safely tuck into your beef carpaccio. Nevertheless, many food authorities suggest eating it in moderation.

Beef carpaccio is a wonderful, delicious recipe to make when you want to throw something together quickly and don't want to rely on your oven or stove. Enjoy it as an appetizer or light main meal any time of year.

What is Beef Carpaccio?

Beef carpaccio (pronounced “car-pah-chee-oh”) is a classic Italian appetizer that requires no cooking whatsoever. It's made from thinly sliced raw beef topped with capers, arugula, parmesan cheese, plus a little olive oil, lemon vinaigrette, salt, and pepper.

This delicious dish was first conceived at Harry's Bar in Venice by Giuseppe Cipriani and grew in popularity during the 1900s. It was named after famous painter Vittore Carpaccio. The colors in Cipriani's new dish reminded him of the colors in Cipriani's paintings. Carpaccio is a version of a traditional recipe from Piedmont called carne cruda all'albese.

Like steak tartare, beef carpaccio is made from raw beef. However, tartare is made from ground or chopped raw beef and contains capers, mushrooms, onions, seasonings, and Worchestershire sauce.

What is the Best Beef Cut to Use for Carpaccio?

Beef fillet, specifically the center of the fillet, is common for making beef carpaccio. Tenderloin and eye of top round roast are also popular choices. You can also use sirloin for a meatier flavor.

How to Make Beef Carpaccio

It couldn't be easier to make this gorgeous homemade beef carpaccio. Start by putting the beef tenderloin in your freezer. Leave it for 1 to 2 hours until firm. While the beef is freezing, pop your serving plates in the fridge to chill.

When the beef is firm, take a sharp knife and slice it thinly. Make sure not to cut the slices too thick. Beef carpaccio is an elegant dish. The pieces should be nice and thin. Lay the slices on the chilled dishes. Garnish each plate of beef with capers, arugula and parmesan cheese, followed by a drizzle of lemon and olive oil vinaigrette. Season with salt and pepper, and serve.

Tips for the Best Beef Carpaccio with Arugula

Since it's made from raw beef, handle the beef carefully and only source your meat from a high-quality, trustworthy butcher.

The beef should be bright red without any signs of oxidation or any other defects. Make sure your workstation is completely clean and sanitized to help reduce the risk of foodborne illness.

Sharpen your knife before you start slicing the beef. This will make cutting thin slices easier.

You can use other ingredients to dress your beef carpaccio. Swap out the vinaigrette for white or red wine vinegar, balsamic vinegar, or a mustard vinaigrette. You can also add other seasonings if desired. Steak seasoning is a lovely addition, however, many people prefer lightly dressing the beef to allow the flavors of the meat to come through. Experiment and see what you enjoy the most!

To add an extra pop of brightness, squeeze some lemon juice over the beef.

If desired, you can add shavings of parmesan or Grana Padano cheese as a topping.

Some versions of beef carpaccio add fruit. Thin slices of pineapple, mango, or watermelon would be delicious additions.

For a more decadent beef carpaccio, drizzle truffle oil over the top of the beef.

How to Store Beef Carpaccio

Any leftover beer carpaccio should be transferred to an airtight container and refrigerated for up to 2 days.

How to Make Beef Carpaccio

Place the beef in the freezer until firm, about 1 to 2 hours. Put the serving dishes in the refrigerator.

Meanwhile, wash and rinse arugula. Set aside.

Using a potato peeler, cut the parmesan cheese into thin shavings. Set aside.

For making the dressing, whisk olive oil and lemon juice in a small bowl.

Season with salt and pepper if using. Set aside.

When the beef is firm, take a sharp knife and slice it thinly. Arrange the slices on the chilled dishes.

Lightly drizzle with vinaigrette.

Garnish each plate of beef with capers and arugula. Season with salt and pepper.

Add parmesan cheese shavings, then serve and enjoy!

Notes

Make sure to use a very sharp knife to cut the beef.