Fine-Dining Quality at Home

Carpaccio is a refined Italian starter made from thinly sliced raw beef served with fresh arugula, Parmesan cheese and a simple citrus dressing. Light, luxurious and incredibly quick to prepare — perfect for elevating any meal.

✅ Ingredients

Serves 4 – Premium Selection

250 g beef tenderloin (very fresh, center cut)
A handful of fresh arugula
30 g Parmesan cheese (shaved)
1 tbsp capers
3 tbsp extra virgin olive oil
1 tsp lemon juice
Sea salt & freshly ground black pepper

📌 Optional substitutions:

Fish carpaccio: salmon or tuna
Vegan option: thinly sliced beet carpaccio
Pecorino instead of Parmesan
Cornichons instead of capers

🔪 Preparation — The Chef’s Way

1️⃣ Chill the meat
Wrap the tenderloin in plastic wrap and place it in the freezer for 1–1.5 hours until slightly firm.

This ensures clean, paper-thin slices.

2️⃣ Slice ultra-thin
Cut against the grain into translucent slices using a very sharp knife.

3️⃣ Flatten the slices
Place slices between plastic wrap and gently pound or roll them with a rolling pin until super thin.

4️⃣ Chill the serving plate
A cold plate keeps the meat fresh and bright.

5️⃣ Arrange beautifully
Lay the slices in a circular pattern without overlapping too much.

6️⃣ Add toppings
Garnish with arugula, capers and Parmesan shavings.

7️⃣ Finish with dressing
Drizzle olive oil, squeeze lemon juice and season with salt & pepper.

👉 Serve immediately — Raw beef oxidizes quickly and should not sit out.

⭐ Pro Tips

Choose high-quality, fresh beef from a trusted butcher
Avoid too much lemon — it will “cook” the meat
A few drops of truffle oil add a gourmet touch
Pink peppercorns make a fantastic aromatic finish
A thin layer of mustard-honey vinaigrette under the meat can elevate flavor even more

🍷 Perfect Pairings

Prosecco or Pinot Grigio
Sourdough bread with olive oil
Light white wine or sparkling wine

❓ FAQ

Is Carpaccio raw meat?
Yes ✅ It is always served raw.

Is it safe to make at home?
Absolutely — as long as the beef is fresh and handled hygienically.

Why does the meat turn darker?
Exposure to oxygen causes oxidation — serve immediately.

Can I use other proteins?
Yes! Salmon, tuna, octopus and even beets are popular alternatives.

✅ Conclusion

Carpaccio is a simple yet luxurious appetizer that brings an elegant restaurant experience right to your home.
With the right cut, proper slicing technique, and quick plating — perfection is guaranteed. ✨

Thin Slices and Raw-Beef Safety

For neat carpaccio slices, use a very sharp knife and partially chill the tenderloin until it feels firm, but not fully frozen. Arrange the thin slices on a chilled plate, then add arugula, Parmesan shavings, capers, olive oil and lemon close to serving time. Patting the meat dry helps the dressing cling without pooling.

Important safety note: carpaccio contains raw beef, which can carry harmful bacteria or parasites even when it looks fresh. Lemon juice does not make raw meat safe. Pregnant people, young children, older adults and anyone with a weakened immune system should avoid raw or undercooked meat. A fully cooked beef starter is the safer alternative; searing only the outside does not eliminate every raw-meat risk.

Practical Tips and Storage

Keep beef refrigerated until the moment of preparation and use clean utensils and a separate cutting board.
Serve immediately; do not leave a prepared raw-beef plate at room temperature or save a partially eaten portion.
For the best balance, add lemon sparingly at first and adjust to taste so it does not overwhelm the beef.

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