Beef Carpaccio

9 Ratings
Recipe courtesy ofAlton Brown

Total: 2 hr 35 min Prep: 35 min

Yield: 4 servings

Level: Easy



  • 8 to 10 ounces beef tenderloin from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • Your favorite vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan


  • Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

  • After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

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9 Ratings

Marcela L.
Good starter recipe, but I make two changes to make it perfect: use extra virgin olive oil instead of vinaigrette. After I take the tenderloin out of the freezer, I let it sir at room temperature for about 3 minutes and then I use a potato peeler to get paper thin slices of meat. The slices melt the instant they hit the plate. I got the idea from a chef friend of the family who uses a deli slicer on frozen tenderloin to make carpaccio at his restaurant. See All Reviews Post Review

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