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Italian Beef Carpaccio

Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine


  • 1 1 lb. beef tenderloin premium quality
  • Juice of 1 lemon
  • 1 small handful Arugula leaves
  • 3 Tablespoons shaved parmigiano-regiano
  • 2 Tablespoons fresh pomegranate seeds
  • 2 Tablespoons Extra Virgin Olive Oil
  • Sea Salt and Fresh ground pepper to taste


  • Slice the beef thinly about 1/8", Put down a sheet of plastic wrap and put the pieces as you cut them in a circle, leaving some space between each piece. Put a piece of plastic wrap over the circle of beef and pound with the flat side of a meat mallet until very thin (almost transparent).
  • Remove the top layer of plastic wrap and flip the beef onto a plate and then remove the other sheet of plastic wrap.
  • Squeeze the juice of a lemon over the beef along with a little sea salt.
  • Sprinkle on the cheese, arugula and pomegranate seeds.
  • Drizzle over some extra virgin olive oil
  • Add some fresh ground pepper to taste.
  • Serve immediately