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Easy & Fresh Italian Carpaccio Recipe

Beef carpaccio is a classic Italian appetizer made from paper thin slices of beef. The raw beef is traditionally served cold with a little bit of olive oil, salt and pepper.

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Table of Contents

Beef carpaccio is a classic Italian appetizer made from paper thin slices of beef. The raw beef is traditionally served cold with a little bit of olive oil, salt and pepper.

Our beef carpaccio recipe is very easy to make. It may actually be the easiest appetizer you ever make! There is no cooking involved and you barely need any ingredients at all! Grab some high quality beef and you are almost done with the whole recipe!

Italian carpaccio served and ready to be eaten

Beef Carpaccio Recipe

Beef carpaccio is such a simple dish but it always looks incredibly fancy. The thin slices of beef look so delicate and delicious! It is incredible how easy it really is to make this classic Italian dish.

The story behind beef carpaccio is a pretty amusing one as well. Back in 1963, a chef created the dish after a doctor prescribed a diet of raw meat to a local Italian countess. He pound beef slices into very thin pieces then topped them with lemon juice, truffle oil, and parmesan cheese. The carpaccio dish caught on in popularity and is still enjoyed today.

veal carpaccio with rocket and lemon

However, these days, most carpaccio is even more simple. Most chefs top the sliced beef tenderloin with just freshly ground black pepper, olive oil and maybe a little salt or lemon juice. Basic is better when it comes to beef carpaccio!

Ingredients for Beef Carpaccio

Our beef carpaccio recipe is nice and simple. Here are the ingredients you will need:

  • Beef tenderloin – Beef tenderloin is the main ingredient in carpaccio and the most important. Make sure you buy high quality, fresh beef from a reputable butcher. Since the meat is served raw, you want it to be the best beef possible.

  • Arugula – Beef carpaccio is delicious on top of a simple salad. Our recipe makes a nice, easy arugula salad has a freshly cracked black pepper flavor in every bite of tender greens.

  • Balsamic viniagrette – Any type of viniagrette will work! Choose your favorite or just use a little bit of olive oil, fresh lemon juice, and salt and pepper to dress the salad.

  • Sea salt

  • Ground pepper

  • Parmesan slices – Thin slices of parmesan cheese are delicious with thin slices of raw beef!

beef carpaccio on a black plate


There are lots of variations on Italian carpaccio. Some people like to experiment with different types of meat, using tenderloin, sirloin, veal or even fish to make carpaccio. Sprinkling the meat with fresh herbs or dried herbs is also common. Some chefs place slices of beef ontop of dijon mustard greens or top them with briney capers!

Since carpaccio is so simple, it is almost like a blank slate that you can season and enjoy however you please. Our basic, Italian classic recipe is a great place to start.

beef tenderloin thin sliced

How to Make Beef Carpaccio

All the details about how to make beef carpaccio are in our recipe below. However, we wanted to give you a few pro tips for making homamde beef carpaccio.

  1. Use only the best raw beef tenderloin to make carpaccio. Since the meat isn’t cooked, it has to be of the highest quality.

  2. Partially freezing the beef will help you make very thin slices of meat. The tenderolin will be harder and won’t move under the knife.

  3. Make steak carpaccio fresh, the day you would like to enjoy it. The longer the raw beef sits, the more the meat will oxidize and begin to change colors. You can make the dish in the morning and serve it in the afternoon. Just cover the tray of paper thin meat and keep it in the fridge until you are ready to serve!

  4. Drizzle the thinly sliced beef with some extra virgin olive oil if you plan to store it in the fridge until serving. This will help prevent the beef from drying out and add a subtle flavor to the meat.

How to Store Steak Carpaccio

Carpaccio need to be eaten the day it is made. Since the beef is uncooked, it will spoil quickly if not properly stored and eaten within the day. If you want to make this Italian appetizer in advance, slice the beef then place a piece of plastic wrap directly on top of the meat, sealing the meat to prevent any air from flowing. This will help keep the beef fresh! Store it in the fridge until you are read to serve.

For another fresh and easy appetizer check out our vitello tonnato recipe.

Italian Carpaccio Recipe Feature Image - 1390x600

Italian Carpaccio Recipe

Beef carpaccio is a classic Italian appetizer made from paper thin slices of beef. A fresh and easy mouthwatering dish.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 445 kcal


  • 8 ounces beef tenderloin
  • 4 cups baby arugula
  • 1/4 cup balsamic vinaigrette
  • kosher salt
  • black pepper grounded
  • parmesan cheese shaved
  • 1 teaspoon capers


  • Wrap your beef tenderloin in plastic wrap andplace it in the freezer for two hours. This will make it easier to slice.
  • Unwrap the partially frozen beef and use a very sharp knife to thinly slice it into piece about 1/8 of an inch thick. The thinner the better!
  • Place the slices of beef on a large piece of plastic wrap in a single layer. Place another piece of plastic wrap on top of the beef then gently pound it with a meat mallet until it is as thin as paper. Work in batches if needed until all the beef is very thin.
  • Place the thinly sliced beef on a platter.
  • Toss the arugula, viniagrette, salt and pepper in a bowl.
  • Serve the beef carpaccio with the arugula salad on the side and top both with some shaved parmesan chees and capers as a garnish.
Keyword Beef, Carpaccio, Veal carpaccio

Disclaimer: Please be aware that the food images displayed on this website are for illustrative purposes only. They do not represent the actual dishes or presentations you might achieve when following our recipes. While we strive to inspire your culinary journey, the appearance of your dishes may vary.

Frequent Asked Questions

Italian carpaccio is very thinly slices of raw beef. The beef is typically served with fresh greens, olive oil, pepper or fresh lemon juice. It is served cold as an appetizer.

Beef tenderloin is the best choice of meat to make beef carpaccio. It is tender and soft without tough muscle tissue.

Yes! Carpaccio is completely raw. There is no cooking involved in making this classic Italian dish.

Despite being raw, carpaccio i s safe to eat. The meat for this classic dish comes from reputable souces and is the highest quality possible. It is also served immediately after making so it has a very low chance of developing harmful bacteria.

Beef carpaccio and steak tartare are very similar however they do have one main difference- how they are cut. Carpaccio is made with thin slices of beef while steak tartare is choped pieces of beef that are piked on a plate in a pile or tower. Tartar is often made with more spices and seasonings and served with vegetables.

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