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Steak Carpaccio


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Steak Carpaccio 0 Picture


  • 1 piece beef tenderloin - (10 oz)
  • 2 tablespoons extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 cups fresh arugula or fresh baby spinach - (lightly packed)
  • 1/2 ounce shaved Parmesan
  • 2 tablespoons fresh lemon juice


Servings 2


Step 1

Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.

Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.

This recipe yields 2 servings.

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