Classic Beef Carpaccio

Beef Carpaccio is a show-stopping appetizer that’s surprisingly simple to make at home. Thin slices of tender raw beef, lightly dressed greens, and salty Parmesan come together in a fresh, flavorful dish that's perfect for entertaining or elevating a weeknight dinner.

Here’s how to make it yourself with just a few quality ingredients.

Ingredients

• 8 to 10 ounces beef tenderloin (from the tip end of the roast)

• 4 handfuls arugula or mixed greens

• Your favorite vinaigrette

• Kosher salt

• Freshly ground black pepper

• Shaved Parmesan

Directions

1. Chill the Beef:
   Wrap the tenderloin tightly in plastic wrap and freeze for 2 hours. This makes it easier to slice ultra-thin.

2. Slice and Pound:
   Unwrap the partially frozen beef. Using a very sharp knife, slice it into thin pieces about 1/8 to 1/4 inch thick. Lay each slice between two sheets of plastic wrap and gently pound it with a meat mallet until paper-thin.

3. Plate and Serve:
   Arrange the thin beef slices on chilled plates (this recipe serves 4). Toss your greens with vinaigrette, then season with salt and pepper. Top with shaved Parmesan and place the salad over or beside the beef slices.

Tips for Success

• Use the highest-quality beef you can find, as it will be served raw.

• A mandoline slicer or very sharp chef's knife can help achieve thin, even cuts.

• Chilling the plates helps keep the carpaccio cold and fresh when serving.

Carpaccio is naturally low in carbs and high in protein, making it a balanced choice that feels indulgent without being heavy. It's also rich in iron and vitamin B12 two nutrients many women are commonly low in.

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