How to Make Beef Carpaccio | Get Cookin' | Allrecipes

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable, while flank steak offers a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer a similar briny flavor at a lower cost.

Wrap beef tenderloin tightly in plastic and freeze for about 30 minutes to 1 hour until firm.

Remove beef from freezer and check that it has firmed up a little on the outside.

Using a sharp knife, slice the beef as thinly as possible just before serving.

Pound each slice lightly between two pieces of plastic to make it even thinner.

Prepare the sauce by adding mayonnaise, a couple tablespoons of fresh lemon juice, a couple anchovies, a pinch of garlic powder, and a good crack of black pepper into a food processor and blend until thin.

Keep a chilled plate in the fridge before assembling the dish.

Arrange the sliced beef on the chilled plate.

Toss arugula with olive oil, salt, and pepper, then add it on top of the beef.

Drizzle the prepared sauce over the beef and arugula.

Top with capers and shaved Parmesan cheese, finishing with a crack of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens