Beef Carpaccio

Timeless Plate with a Powerful Punch

Beef carpaccio originated in Venice, Italy, when restaurateur Giuseppe Cipriani received a raw beef request from a countess whose doctors advised her to avoid cooked meats. The brilliant colors reminded Cipriani of work by 15th-century Venetian painter Vittore Carpaccio, giving carpaccio its namesake. Carpaccio traditionally featured thinly shaved raw beef, olive oil, lemon, pepper, and aged cheese. Over the decades, it has experienced a revival in popularity as well as variety, encompassing any raw, thinly sliced ingredient such as fish, vegetables, and fruit. From its shareability and flexibility to its desirable nutritional profile, carpaccio seamlessly translates to modern menus. Deliver sophistication in an approachable platform with this timeless, unique flavor experience.

Beef Carpaccio
Beef Carpaccio with Lemon-Infused Olive Oil
Servings
4Shared-Plate Servings
Servings
4Shared-Plate Servings
Beef Carpaccio
Beef Carpaccio with Lemon-Infused Olive Oil
Servings
4Shared-Plate Servings
Servings
4Shared-Plate Servings
Ingredients
Beef Carpaccio
Lemon-Infused Olive Oil
Servings: Shared-Plate Servings
Units:
Instructions
Beef Carpaccio
  1. Place beef slices between 2 sheets of plastic wrap; gently pound beef paper-thin with flat side of meat mallet. Separate slices with parchment paper; wrap tightly with plastic wrap and refrigerate up to 2 days.
Lemon-Infused Olive Oil
  1. Heat zest and oil in a saucepan over medium-low heat until heated through, about 10 minutes. Cool completely; strain and discard zest. Store at room temperature in an airtight container up to 2 weeks.
For Serving
  1. Arrange 1½ ounces beef on a serving plate. Top beef with ¼ cup arugula, 2 tablespoons cheese, 1 tablespoon hazelnuts, ½ tablespoon lemon zest, and ⅛ teaspoon each salt and pepper; drizzle with 1 tablespoon Lemon-Infused Olive Oil.