Thinly sliced beef carpaccio with truffle oil and arugula is a dish that celebrates simplicity and elegance. The delicate slices are arranged beautifully, drizzled with luxurious truffle oil, and topped with fresh arugula and Parmesan. This dish is perfect for special occasions or as a light yet impressive appetizer. The combination of tender beef, nutty Parmesan, and peppery arugula creates a well-balanced bite. It’s simple to prepare yet delivers a refined gourmet experience.
Why Choose This Beef Carpaccio with Truffle Oil and Arugula?
Minimal Ingredients, Maximum Flavor – This dish requires only a few high-quality ingredients but delivers incredible taste.
Elegant Presentation – The thinly sliced beef, vibrant greens, and cheese shavings create a stunning visual appeal.
Easy Yet Impressive – It takes minutes to prepare but looks like a dish from a fine-dining restaurant.
No Cooking Required – Perfect for warm weather or when you need a quick gourmet dish.
Ingredients
- 200g (7 oz) beef tenderloin (or sirloin, very thinly sliced)
- 2 cups fresh arugula (lightly packed)
- 2 tablespoons truffle oil
- 1 tablespoon extra virgin olive oil
- ½ teaspoon flaky sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (freshly squeezed)
- 30g (1 oz) Parmesan cheese (shaved into thin slices)
- 1 teaspoon capers (optional, for a briny contrast)
- Fresh truffle shavings (optional, for extra luxury)
Step-by-Step Preparation
1. Choose the Right Beef
The quality of beef is essential for perfect carpaccio. Choose tenderloin or sirloin for a soft, buttery texture. If possible, ask a butcher to slice it very thinly. Otherwise, freeze the beef for about 30 minutes and use a sharp knife to slice it paper-thin.
2. Arrange the Beef Slices
Lay a large piece of parchment paper on a flat surface. Place a slice of beef on top, then cover it with another sheet of parchment. Use a rolling pin or the back of a heavy pan to gently press the beef until it becomes even thinner. Repeat with all slices.
Once done, arrange the beef slices in a single layer on a chilled serving plate. Slightly overlap the slices to create a visually appealing presentation.
3. Drizzle with Truffle Oil and Olive Oil
Drizzle the beef with truffle oil and extra virgin olive oil. The truffle oil enhances the natural umami of the beef, while the olive oil adds smoothness. Be careful not to use too much—just enough to coat the slices evenly.
4. Add Arugula and Seasoning
Scatter fresh arugula over the beef. The peppery notes of arugula contrast beautifully with the tender meat. Next, season the dish with flaky sea salt and freshly ground black pepper. The salt enhances the natural flavors, while the pepper adds a subtle heat.
5. Brighten with Lemon Juice
Squeeze fresh lemon juice over the carpaccio. This adds a light acidity that balances the richness of the oils and beef. Use a fine-mesh sieve if you want to avoid seeds.
6. Top with Parmesan and Capers
Using a vegetable peeler, shave thin slices of Parmesan cheese over the dish. Parmesan adds a nutty and slightly salty flavor that pairs beautifully with the beef. If you like a briny contrast, sprinkle a few capers on top.
7. Garnish with Fresh Truffle (Optional)
For an even more luxurious experience, thinly shave fresh truffle over the dish. This step is optional but adds an unmistakable earthy aroma that elevates the dish further.
8. Serve Immediately
Carpaccio is best served fresh. Once plated, serve immediately to enjoy its delicate flavors and textures at their peak. Pair it with crusty bread or grissini for added crunch.
What Makes Special This Beef Carpaccio with Truffle Oil and Arugula?
This dish stands out because of its simplicity and balance. The beef is the star, but every component enhances its flavor. The truffle oil provides depth, the arugula adds freshness, and the Parmesan brings a nutty, savory contrast. Each bite is light yet flavorful, making it an ideal dish for refined palates.
Our Suggestion
For the best experience, serve beef carpaccio with truffle oil and arugula with toasted baguette slices. This allows you to soak up the oils and seasoning. If you want a more filling meal, add a side of burrata cheese or a simple tomato salad.
Final Words
This beef carpaccio with truffle oil and arugula is a dish that embodies elegance with minimal effort. The combination of paper-thin beef, fragrant truffle oil, and crisp arugula creates a refined yet accessible appetizer.
If you’re looking for a dish that impresses guests and is incredibly easy to prepare, this is the perfect choice. Enjoy the flavors, experiment with toppings, and bring a touch of fine dining to your table.
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