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Photo Credit: Elizabeth Newman

Beef Carpaccio

by Giada De Laurentiis
Prep Time
10 minutes
Cook Time
5 minutes
Serves
2
Photo Credit: Elizabeth Newman

Beef Carpaccio

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Carpaccio is a delicacy of thinly-sliced beef - and it's actually named the bright-red color used by Italian painter. This is an incredibly easy dish to make, but it's a sophisticated appetizer that should be savored!

Take it all up a notch by using Italian truffle salt in place of regular salt, if you wish! It gives the meat a rich flavor that makes it feel even more gourmet. 

Beef Carpaccio
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Beef Carpaccio

Rated 5.0 stars by 1 users

Servings

2

Prep Time

10 minutes

Cook Time

5 minutes

Calories

374

Author:

Giada De Laurentiis

Image of Beef Carpaccio

Ingredients

Instructions

  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.

  2. 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.

Nutrition

Nutrition

Nutrition Serving Size
2
per serving
Calories
374
Amount/Serving % Daily Value
Carbs
2 grams
Protein
21 grams
Fat
31 grams
Saturated Fat
9 grams
Cholestrol
80 milligrams
Sodium
337 milligrams
Sugar
1 grams
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