| Level: | Easy |
| Total: | 14 min |
| Prep: | 10 min |
| Cook: | 4 min |
| Yield: | 2 servings |
Ingredients
- 1 (10-ounce) piece beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups lightly packed fresh arugula or fresh baby spinach
- 1/2-ounce shaved Parmesan
- 2 tablespoons fresh lemon juice
Instructions
- 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.
- 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 Facts
| Serving Size | 1 of 2 servings |
| Calories | 495 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 122 mg |
| Sodium | 461 mg |
| Serving Size | 1 of 2 servings |
| Calories | 495 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 30 g |
| Cholesterol | 122 mg |
| Sodium | 461 mg |
Reviews
Simple and Delicious! I also added Capers for good measure.
I love this recipe. Since moving back to the States from Europe, it’s been hard to find good Carpaccio, and this is very close to what I had in Italy. Recommendation: make it with the arugula, and add a few Kalamata olives.
Made this a few years ago after I saw her make it and it is devine, beautiful and very simple! People loved it and I plan on making it this weekend as a side to cheese fondue! Once again Giada gets it!
Great recipie , I made it but actually arranged it on a pizza , great flavor …
My husband surprised me with this meal on Valentine’s Day. We cooked the meal together, and man was it easy! But more important, it was incredibely tasty! The trick is to eat all the components together to get the most flavor and texture out of the dish. It was AWESOME! I recommend to anyone who wants an impressive but easy meal.
I find it easier to get the thin slices required for this by pounding the meat slices, once I have thinly sliced it…. well, as thinly as I can! I must admit I like the Alton Brown version of carpaccio better.
You can eat red meat raw in this case. You should be buying the best possible meat you can get, that’s why all recipes for this ask for tenderloin. I know the fear is there, I have questioned it myself. But honestly, if you keep you kitchen, your tools, your prep area etc… clean, you will be fine. Take the leap – you won’t be sorry!
You can eat red meat raw in this case. You should be buying the best possible meat you can get, that’s why all recipes for this ask for tenderloin. I know the fear is there, I have questioned it myself. But honestly, if you keep you kitchen, your tools, your prep area etc… clean, you will be fine. Take the leap – you won’t be sorry!
talk about an easy dish to impress!! Looks so pretty and tasted even better!
Do you remember the scene from the movie Dying Young with Julia Roberts and Campbell Scott when he takes her to a fancy restaurant and they have Carpaccio? My dinner felt just that romantic with this delicious recipe from Giada. What I love best about her show is its quiet elegance–no one is shouting at you and she is never rushed. Wonderful show, wonderful recipe.
Excellent combination. Easy to make, better to eat.
Loved the food combination.