Classic Beef Carpaccio with Capers and Arugula

Ingredients

• 450 g (1 lb)top-quality beef tenderloin or beef sirloin, trimmed
• 30 ml (2 tablespoons)extra-virgin olive oil
• 15 ml (1 tablespoon)fresh lemon juice
• to tastesalt and freshly ground black pepper
• 60 g (2 cups)fresh rocket leaves
• 30 g (2 tablespoons)capers, rinsed and drained
• 30 g (1 oz)shaved Parmesan cheese (optional)
• to tastemicrogreens or chopped fresh parsley (optional)

Instructions

1. 1

   Trim the beef

   Remove any excess fat from the beef.

2. 2

   Chill the beef

   Wrap the beef tightly in cling film and freeze it for 20–30 minutes so it is easier to slice.

3. 3

   Slice it thinly

   With a sharp knife, cut the beef against the grain into very thin slices.

4. 4

   Arrange the slices

   Lay the slices neatly on a chilled serving plate, letting them overlap slightly.

5. 5

   Add the dressing

   Drizzle the olive oil and lemon juice over the beef.

6. 6

   Season the beef

   Season generously with salt and freshly ground black pepper.

7. 7

   Add the toppings

   Scatter the rocket, capers and shaved Parmesan, if using, over the beef.

8. 8

   Finish the plate

   If desired, sprinkle over microgreens or chopped parsley.

9. 9

   Serve promptly

   Serve straight away, or chill for 10 minutes to let the flavours meld.

What is beef carpaccio?

Carpaccio is an Italian dish of very thinly sliced raw beef, commonly served as a starter. It is often associated with Venice, where it became known in the mid-20th century.

This version keeps the beef at the centre and adds rocket, capers, lemon and olive oil for a balance of peppery, briny and bright flavours. Parmesan is an optional savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 26g protein, 2g carbs, 12g fat.

The beef provides most of the protein, while the olive oil and Parmesan contribute much of the fat; the small amount of carbohydrate comes mainly from the rocket, capers and lemon juice. Pair a portion with extra salad or vegetables and bread if you want a more substantial, balanced plate.

Choosing and preparing the beef

The cut: Tenderloin is especially tender, while sirloin is another suitable option. Choose fresh, top-quality beef from a trusted source, as it is served raw.

The chill: A short spell in the freezer firms the meat without freezing it solid, making thin, even slices easier to cut.

Getting thin, neat slices

The knife: Use a sharp knife and cut across the muscle fibres, or against the grain, for slices that are easier to eat.

The plate: Arrange the slices with a little overlap on a chilled plate. This makes a tidy base for the dressing and toppings.

Balancing the flavours

The dressing: Olive oil brings richness, while lemon juice adds acidity. Drizzle both over the beef so the slices are lightly coated rather than swimming in liquid.

The toppings: Rocket adds a peppery note and capers bring saltiness. Taste before adding much extra salt, particularly if you plan to include Parmesan.

Serving and timing

The finish: Add the rocket, capers and optional Parmesan shortly before serving so the greens stay fresh and the beef remains the focus.

The rest: The recipe allows a 10-minute chill for the flavours to come together, but the carpaccio can also be served immediately. Keep the overall preparation within the stated 45 minutes.

What to serve alongside

A simple salad or sliced tomatoes make a fresh accompaniment, while crusty bread adds a more substantial element. Serve these separately so the beef remains easy to see and portion.

For a fuller starter course, offer a small portion of the carpaccio before a cooked main dish.

Recipe notes & tips

• Chill the serving plate before arranging the beef to help keep the dish cool.
• Use a sharp knife and work with the beef while it is firm from the freezer.
• Slice across the grain for a more tender bite.
• Rinse and drain the capers well so their brine does not dominate the dressing.
• Add the rocket and optional garnishes just before serving to keep them fresh.

Variations

• Add mustard: Whisk a little Dijon mustard into the lemon juice and olive oil before dressing the beef.
• Use watercress: Swap the rocket for watercress for a similarly peppery finish.
• Add toasted pine nuts: Scatter a small handful over the top for extra crunch.
• Try a different cheese: Replace the Parmesan with finely shaved pecorino.
• Make it citrusy: Add a little finely grated lemon zest with the juice.

Common mistakes to avoid

• Slicing too thickly: Use a sharp knife and cut against the grain for very thin pieces.
• Freezing the beef solid: Keep the freezer step to 20–30 minutes so the meat firms but remains sliceable.
• Overdressing the plate: Drizzle lightly so the beef is not submerged in oil and lemon.
• Oversalting: Taste the capers and account for the Parmesan before adding salt.
• Leaving it out: Keep raw beef chilled until preparation and serve the finished dish promptly.

How to store

Carpaccio is best served immediately. If necessary, cover leftovers and refrigerate promptly, then use within 1 day; do not leave the raw beef at room temperature, and do not reheat it.

Frequently asked questions