This easy and elegant Beef Carpaccio, inspired by Alton Brown, is a light yet flavorful dish perfect for a quick appetizer or a special occasion. Thinly sliced tender beef, dressed with a zesty vinaigrette and topped with shaved Parmesan, makes it a simple yet impressive meal. Serve with fresh greens for a refreshing, restaurant-quality experience at home!
Recipe Ingredients:
- 1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast
- 4 handfuls arugula or other mixed greens
- Your favorite vinaigrette
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Shaved Parmesan cheese
How To Make Beef Carpaccio Recipe?
- Freeze the Beef: Wrap the beef tenderloin in plastic wrap and place it in the freezer for 2 hours until firm but not frozen solid.
- Slice the Beef: Unwrap the tenderloin and slice it as thinly as possible (about 3–6mm / 1/8–1/4 inch thick).
- Pound the Beef: Lay out sheets of plastic wrap, place each beef slice onto the plastic, and cover with another sheet. Gently pound the slices with a meat mallet until paper-thin. Repeat until all the beef is prepared.
- Plate the Carpaccio: Divide the thinly pounded beef slices evenly among 4 chilled plates.
- Prepare the Salad: Toss the arugula/rocket or mixed greens with the vinaigrette.
- Serve: Arrange the dressed greens alongside or on top of the beef. Season with kosher salt and freshly ground black pepper, then finish with shaved Parmesan. Serve immediately.
Recipe Tips:
- Freeze for Easy Slicing : Freeze the beef for exactly 2 hours to make it firm but not too hard. This helps you slice it super thin without it falling apart.
- Use a Sharp Knife : A sharp chef’s knife or long slicing knife is a must! A dull knife will tear the meat instead of giving you clean, even slices.
- Pound Gently : When flattening the beef, use light taps with a meat mallet or the bottom of a pan. Pressing too hard will tear the meat and ruin the delicate texture.
- Chill the Plates : Serve on chilled plates to keep the beef cold and fresh. Warm plates can cause the meat to lose its texture and flavor too quickly.
- Season Just Before Serving : Add salt, pepper, and dressing right before serving to keep the beef from getting watery. A drizzle of high-quality olive oil also makes a big difference!
How To Store Leftovers?
Let the Beef Carpaccio sit at room temperature for a few minutes, but do not leave it out too long. Store any leftovers in an airtight container, layering the slices between sheets of parchment or plastic wrap. Keep in the coldest part of the fridge and consume within 24 hours for the best texture and flavor.
Nutrition Facts
- Calories: 181
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 65mg
- Potassium: Not specified
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 25g
Check out More Recipes:
Alton Brown Beef Carpaccio
Description
This easy and elegant Beef Carpaccio, inspired by Alton Brown, is a light yet flavorful dish perfect for a quick appetizer or a special occasion. Thinly sliced tender beef, dressed with a zesty vinaigrette and topped with shaved Parmesan, makes it a simple yet impressive meal. Serve with fresh greens for a refreshing, restaurant-quality experience at home!
Ingredients
Instructions
- Freeze the Beef: Wrap the beef tenderloin in plastic wrap and place it in the freezer for 2 hours until firm but not frozen solid.
- Slice the Beef: Unwrap the tenderloin and slice it as thinly as possible (about 3–6mm / 1/8–1/4 inch thick).
- Pound the Beef: Lay out sheets of plastic wrap, place each beef slice onto the plastic, and cover with another sheet. Gently pound the slices with a meat mallet until paper-thin. Repeat until all the beef is prepared.
- Plate the Carpaccio: Divide the thinly pounded beef slices evenly among 4 chilled plates.
- Prepare the Salad: Toss the arugula/rocket or mixed greens with the vinaigrette.
- Serve: Arrange the dressed greens alongside or on top of the beef. Season with kosher salt and freshly ground black pepper, then finish with shaved Parmesan. Serve immediately.
Notes
- Freeze for Easy Slicing : Freeze the beef for exactly 2 hours to make it firm but not too hard. This helps you slice it super thin without it falling apart.
- Use a Sharp Knife : A sharp chef’s knife or long slicing knife is a must! A dull knife will tear the meat instead of giving you clean, even slices.
- Pound Gently : When flattening the beef, use light taps with a meat mallet or the bottom of a pan. Pressing too hard will tear the meat and ruin the delicate texture.
- Chill the Plates : Serve on chilled plates to keep the beef cold and fresh. Warm plates can cause the meat to lose its texture and flavor too quickly.
- Season Just Before Serving : Add salt, pepper, and dressing right before serving to keep the beef from getting watery. A drizzle of high-quality olive oil also makes a big difference!
