Beef Carpaccio with Gremolata

Name: Tuscan Minestrone Soup
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 3 Tbsp Olive Oil; 1 lb Italian Sausage (Remove outer casing); 2 cups Yellow Onion (Chopped into small cubes), Approximately 2 Onions; 2 cups Carrots (Chopped into small cubes), Approximately 2 Carrots; 2 Cups Celery (Chopped into small cubes), Approximately 2 Stalks; 2 Tbsp minced Garlic, Approximately 2 -3 buds; 2 Cups chopped tomatoes, canned or sauce; 8 cups Stock (Vegetable, Chicken or Beef); 2 cups Shredded Cabbage (One inch pieces); 19 Oz Can of White Kidney Beans; 2 cups Green Beans (Chopped into one inch pieces); 1 Tsp Salt; 1 Tsp Pepper

Tim
4 days ago
3 min read

Beef Carpaccio is a classic Italian appetizer that brings elegance and sophistication to any meal. Made from thinly sliced raw beef, typically filet mignon, tenderloin or sirloin, it's often served with a drizzle of olive oil, a splash of lemon juice, shaved Parmesan, and a scattering of capers or arugula. Light, delicate, and full of flavor, it’s the perfect starter to awaken the palate without being too heavy—setting the tone for a refined and flavorful dining experience.

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The merging of different flavors is a true masterpiece

Country of Origin: Italy

Beef Carpaccio was created in the 1950s by Giuseppe Cipriani of Harry’s Bar in Venice for Countess Amalia Nani Mocenigo, who was advised to eat only raw meat. He served her thin slices of raw beef with lemon juice, olive oil, and seasoning. The dish was named after painter Vittore Carpaccio, known for his red and white tones. Today, it's a globally loved appetizer, prized for its simplicity and elegance.

Beef Carpaccio with Gremolata takes this classic dish to another level

After sampling countless variations of Beef Carpaccio, this version stands out as the ultimate favorite. The gremolata is the star—melding the bold bite of garlic, the briny tang of capers, herbal flavor of parsley, the brightness and acidity of fresh lemon juice and zest, and the silky richness of olive oil. It ties all the elements together, creating a vibrant burst of flavor in every bite. A delicate slice of beef paired with a touch of gremolata, a shaving of Parmesan, a drizzle of olive oil, and a leaf or two of arugula is a perfect harmony of taste and texture.

When plated, the dish is a true visual masterpiece. It’s the kind of appetizer that stops guests in their tracks—so stunning, they might hesitate to be the first to dig in, not wanting to disturb its artistic presentation.

Main ingredients to make Beef Carpaccio with Gremolata — Main Ingredients

Beef Carpaccio with Gremolata Recipe Ingredients

Here’s everything you’ll need to bring this classic Italian dish to life:

Beef – The foundation of the show, providing rich, delicate flavor.
Flat-Leaf Parsley – Not just for garnish, parsley brings a bright, herbaceous flavor that perfectly balances the richness of the beef. Its vibrant green color adds freshness and depth, while its subtle earthiness enhances the overall taste profile of the dish.
Lemon Juice & Zest – Brightens the dish with zesty acidity.
Capers – Introduce a briny, salty punch that enhances every bite.
Olive Oil – Brings smoothness and depth to the overall texture.
Garlic – Raw garlic adds a sharp bite, while the roasted version we suggest offers a mellow, sweet alternative.
Arugula (Rocket) – Peppery and fresh, it adds both flavor and visual appeal.
Parmesan Cheese – Savory and nutty, it finishes the dish beautifully.
Salt & Pepper – Season to taste at the end to tie all the flavors together.

Together, these ingredients create a dish that’s bold, fresh, tangy, and subtly sweet—a perfect tribute to the flavors cherished by Italian Nona's and chefs alike.

Key Steps in the preparation process of the Beef Carpaccio

This recipe comes together with a frying pan, mixing bowl and a cutting board. Detailed instructions are provided in the recipe card below, but here are some key steps to guide you through the preparation process:

Searing the Beef — Seared Beef, notice the color from the quick sear.

Gremolata complete with all ingredients — The final Gremolata, with all of the ingredients mixed together.

Shaved Parmesan Cheese using a vegetable peeler.

Alternatives to the Suggested Ingredients

This recipe has a few options and alternatives for the Beef and Parmesan Cheese. Please see the recipe card below for more detail.

Beef Carpaccio with Gremolata - Preparation, Serving and Pairing Suggestions

This Beef Carpaccio is perfect for preparing ahead of time and is best served at room temperature. Lightly sear the beef tenderloin, then place it in the freezer for about 2 hours to make thin slicing easier. Once frozen, slice the beef thinly and arrange it in a single layer on a serving plate. The slices will thaw completely in under an hour.

Top with Gremolata, shaved Parmesan, and fresh arugula—this final step takes just a few minutes.