Mouthwatering Beef Carpaccio with Zesty Arugula

Beef carpaccio is a culinary masterpiece that originated in Venice’s iconic Harry’s Bar. Created in 1950 by Giuseppe Cipriani for a countess who couldn’t eat cooked meat, this dish has since become a global sensation. Its name was inspired by the vibrant red hues in Venetian painter Vittore Carpaccio’s works, mirroring the dish’s striking appearance.

While the classic version is simple, modern interpretations have evolved to include various toppings. This recipe showcases a delightful combination of peppery arugula, juicy tomatoes, and a zesty mustard sauce that perfectly complements the tender beef.

For the best results, use ultra-fresh beef tenderloin. If you have any health concerns, you can briefly sear the tenderloin on all sides before slicing. Remember, raw beef isn’t suitable for pregnant women, young children, the elderly, or those with compromised immune systems.

To achieve those coveted paper-thin slices, try freezing the beef for an hour before slicing with a sharp knife. For an even thinner texture, gently pound the slices between plastic wrap. Pro tip: Ask your butcher to slice the beef thinly for you to save time and effort.

This easy beef carpaccio is perfect as a sophisticated lunch or an impressive appetizer for your next dinner party. Prepare the slices a couple of hours in advance, wrap them well, and refrigerate until you’re ready to wow your guests with this Italian-inspired delicacy.

Easy Beef Carpaccio With Arugula

Ingredients

• 1 pound beef tenderloin
• One 5-ounce box fresh baby arugula, washed and dried (see notes)
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 tablespoons freshly squeezed juice from about 2 lemons
• 1 teaspoon Dijon mustard
• 1 egg yolk
• 10 small tomatoes cut into quarters to garnish

Directions

1. Wrap the beef tenderloin in plastic wrap and chill in the freezer for 1 hour. Using a razor-sharp knife, slice the beef across the grain into whisper-thin 1/8-inch pieces. Place each slice between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until it’s practically transparent.
2. Artfully arrange the beef slices on 6 chilled plates, creating a canvas of crimson. In a bowl, toss the arugula with 4 tablespoons of olive oil, and season with salt and pepper to taste. Crown each plate with a generous mound of the dressed arugula in the center.
3. In a 2-cup measure, combine the remaining 4 tablespoons of oil, lemon juice, mustard, egg yolk, salt, and pepper. Use an immersion blender or hand blender to emulsify the mixture until it’s thick and creamy. Drizzle this luscious mustard sauce around each plate, carefully avoiding the arugula. Garnish the plates with vibrant tomato quarters and serve immediately for a stunning presentation.

Notes

For the best flavor and texture, use baby or wild arugula in this dish. If unavailable, mixed baby salad greens make a great substitute. While this recipe features a zesty mustard sauce, you can opt for a simple lemon vinaigrette if desired. To create this alternative dressing, finish your carpaccio with a squeeze of fresh lemon juice, a drizzle of high-quality olive oil, and a sprinkle of sea salt and freshly ground black pepper.