Recipe courtesy of David Rocco

Beef Carpaccio with Pomegranate

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 20 min
  • Yield: 4 servings
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12 ounces whole beef tenderloin

Bunch of arugula, torn

Extra-virgin olive oil, for drizzling

Salt and freshly ground black pepper

Parmigiano Reggiano cheese, shavings

1 cup pomegranate seeds

Juice of 1 lemon


  1. Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.
  2. Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.
  3. Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.
  4. Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.

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