Beef Carpaccio with Arugula and Parmesan

Yield: Serves 6, and best if eaten immediately.

This is the classic recipe for beef carpaccio. Once beef is sliced, it comes together in mere minutes. Peppery arugula gives a nice bite, while fruity olive oil and salty cheese balance out the flavours. Be sure to give each plate a lemon wedge so guests can squeeze fresh juice over their carpaccio. Then watch them smack their lips.

Photos by Renee Kohlman


1 piece beef tenderloin (see link below)

6 cups arugula

85 g Parmesan, shaved with a vegetable peeler

Extra virgin olive oil

Lemon wedges

Sea salt

Cracked pepper


  1. Garnish each plate of beef tenderloin attractively with arugula, Parmesan shavings, drizzles of good olive oil, squeeze of lemon, salt and pepper.

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