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Beef Carpaccio with Capered Goat Cheese
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Beef carpaccio is a collection of exquisitely balanced flavors. Thin slices of raw beef with goat cheese, capers, and arugula, topped off with truffle oil, pepper and lemon.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound beef tenderloin, frozen for at least 30 minutes
2 shallots
2 cups baby arugula
4 ounces goat cheese, room temperature
1/4 cup capers, rinsed and drained
1 lemon
2 teaspoons truffle oil (optional)
coarse sea salt
black pepper
1 loaf french bread
directions
Remove beef from freezer. Peel shallots and thinly slice. Wash and dry arugula. Combine goat cheese and capers in a small bowl. Cut lemon in quarters.
With an extremely sharp knife, slice beef across the grain in paper thin slices. If beef is not thin enough, it can be pounded out between two sheets of plastic wrap with a mallet or heavy pan until it is paper thin.
On a large platter, arrange beef in a single layer. Mound capered goat cheese in the center of the plate. Sprinkle with shallots. Mound arugula over cheese and beef.
Drizzle plate with truffle oil (or olive oil if truffle is not available) and sprinkle with sea salt and black pepper. Arrange lemon wedges around the side. Garnish with shaved Parmesan and black olives if desired.
To serve, use lemon if desired and eat beef with a bit of everything on the plate on some crusty bread.
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recipe tips
Freeze the beef slightly for easier slicing.
Use a very sharp knife to slice the beef to avoid tearing.
Arrange the beef and toppings aesthetically on the platter for pretty presentation.
Drizzle the truffle oil lightly to avoid overpowering the other flavors.
Season with sea salt and black pepper just before serving to enhance the flavors.
Serve with lemon wedges for a fresh, acidic contrast to the rich beef and cheese.
Pair with a light red wine or a crisp white wine for a complete dining experience.
Handle the thinly sliced beef with care to keep it from falling apart.
Enjoy each bite with a combination of beef, cheese, arugula, and a bit of bread for the full flavor experience.
common recipe questions
Can I use a different cut of beef?
Beef tenderloin is ideal for its tenderness, but you can use other lean cuts like sirloin or eye of round.
How thin should the beef slices be?
They should be paper-thin. If you can't slice them thin enough, pounding them out can help.
Is it safe to eat raw beef?
Yes, as long as you use high-quality, fresh beef and maintain safe handling practices.
Can I substitute the truffle oil?
Yes, you can use a good quality olive oil for a different but still delicious flavor.
What can I use instead of capers?
If you don't like capers, you can omit them or substitute with chopped olives or pickles for a similar briny flavor.
Can I prepare this dish in advance?
You can prepare the components in advance, but it's best assembled just before serving.
How do I store leftovers?
It's not recommended to store leftovers as the dish is meant to be eaten fresh.
Can I add other toppings?
Yes, you can add toppings like shaved Parmesan, black olives, or cherry tomatoes.
Is there a vegetarian alternative?
For a vegetarian version, you can use thinly sliced mushrooms or zucchini in place of beef.
How do I serve this dish?
Serve immediately after assembling, with crusty bread on the side.
nutrition data
Nutritional data has not been calculated yet.
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