Classic Beef Carpaccio

Beef Carpaccio is a classic Italian dish made with beef fillet (tenderloin) served raw in thin slices topped with peppery arugula, lots of zingy lemon, extra virgin olive oil and shavings of salty Grana Padano cheese. It's simple, elegant and so easy to make at home!

Carpaccio is the name of a dish made from raw meat or fish such as beef, veal, salmon or tuna and beef carpaccio is one of our favourite classic Italian dishes. It's often served during summer as a light lunch, salad or 'secondo' but also makes a good appetiser.

It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and has since then become a popular dish all over Italy.

There are two classic versions found throughout Italy, the original version (Cipriani's version) from Venice is served with a good mayo dressing and sometimes capers.

The second is this version and the one we've eaten countless times in Tuscany with a good and simple arugula salad. We love it, especially during the summer heat when you want something easy and good with minimal effort.

Because beef carpaccio is served raw, it's so important to source your beef from a reputable butcher that will sell you a fresh, high-quality product. We've always done it this way and never had a problem eating Carpaccio.

See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below.

Ingredient notes and substitutions

• Beef tenderloin (fillet) – as we said above, it's so important that the beef you use is fresh and high quality so we highly recommend getting it from a reputable butcher in your area and let them know that you'll be making beef carpaccio. We use 14oz (400g) for 4 people so you don't need a lot. Beef tenderloin is pricey but this is an ingredient you cannot go cheap on.
• Grana Padano cheese – Grana Padano is milder than Parmigiano Reggiano, more nutty and less crumbly and salty. If you can't find it then Parmigiano Reggiano will do as well.

Visual walk-through of the recipe

Slice your beef – slice your beef about 1/4 inch thick (over 1/2cm), you'll want 8 slices in total (photos 1 and 2).

Bash it thin – place one slice at a time in between parchment paper and using a meat mallet or rolling pin bash the beef thin while still keeping it intact (photos 3 and 4).

Serve – lay the thin slices of beef carpaccio on a serving plate and sprinkle lightly with sea salt flakes. Top with beef with arugula, shavings of Grana Padano cheese and a good squeeze of lemon juice. Finally, drizzle over some good olive oil and freshly cracked black pepper, and serve.

Recipe tips and FAQs

• Quantities – it's easy to adjust the serving sizes for this recipe. You want about 2-3 large slices of beef carpaccio per person then add as much arugula, cheese, lemon and olive oil to taste.
• Use a sharp knife – this is an important tip for slicing your beef thin. If you struggle to slice thin slices pound them thin in between parchment paper and cut them to size for serving.

Do we need to freeze the beef first?

If you have a sharp knife we don't find it necessary to freeze the beef first. If you have a small piece of tenderloin that's tricky to slice freezing it until firm but not solid will help you slice it easier.

Can we prep this in advance?

Our recommendation is to slice the beef in advance but keep it wrapped up and in the fridge. Assemble the salad right before serving or the beef will start to discolour from the acidity of the lemon.

More good Italian salads to try

Salads

Cialledda (Southern Italian Bread Salad)

Salads

Insalata Pantesca (Sicilian Potato Salad)

Mains

Steak Tagliata with Tomato and Mozzarella Salad

Salads

Grilled Zucchini Salad with Melon and Prosciutto

Ingredients

Makes 4 people

• 14 oz (400g) beef fillet ((around 2 slices per person))
• 1/2 juice of a lemon
• 2 handfuls arugula (rocket)
• Grana Padano cheese (for shaving (Can also use Parmigiano Reggiano))
• salt and pepper ((we like to use Maldon sea salt flakes))
• extra virgin olive oil

Method

1. Cut the beef into thin slices about 1/4 inch (just over 1/2cm) thick. Place one slice of beef in between two sheets of baking parchment and pound thin using a meat mallet or rolling pin. Continue with the rest of the beef slices.

2. Arrange the slices of beef on a serving plate and lightly season it the sea salt. Sprinkle over the arugula then squeeze over the lemon juice.

3. Top with shavings of Grana Padano cheese (we use a vegetable peeler to do this), black pepper and a good drizzle of olive oil. Serve.

Kitchen notes

Quantities ideally, you want to serve 2-3 large slices of beef carpaccio per person then serve it with as much arugula, cheese and lemon as you like..

Storage beef carpaccio should be eaten as fresh as possible. It's best served immediately or can be stored in the fridge for up to 24 hours.