Beef Carpaccio

This classic raw beef application gets a tangy bite from a light arugula salad simply dressed in vinaigrette and Parmesan.

Once upon a time, there was an Italian renaissance painter named Vittore Carpaccio who was famous for the brilliant use of red in his compositions. An exhibit of his work during the 1950s inspired the owner of Harry's Bar in Venice, Giuseppe Cipriani, to invent a dish that would capture just that hue. He named it, aptly enough, "carpaccio," and it was built on a bed of raw beef.

Note: I've never heard tell of anyone, ever, in the annals of recorded culinary history catching a disease (much less a deadly one) from carpaccio. Still, my attorneys insist that I reiterate the possible dangers of consuming raw meat. So there.

This recipe first appeared in Season 9 of Good Eats.

Photo by Lynne Calamia

ACTIVE TIME: 35

TOTAL TIME: 2 35

Yield: servings

Software

1 (8- to 10-ounce) beef tenderloin, from the tip end of the roast
4 handfuls arugula or other mixed greens
Your favorite vinaigrette
Kosher salt, to taste
Freshly ground black pepper, to taste
Shaved Parmesan cheese

Procedure

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 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 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.