Beef Carpaccio with Truffle Oil & Parmesan

Beef carpaccio was invented at Harry's Bar in Venice in 1950 by Giuseppe Cipriani for a countess whose doctor had forbidden cooked red meat. Cipriani shaved the beef paper-thin, dressed it with his now-famous cream-and-mayonnaise sauce, and named it after the Renaissance painter Vittore Carpaccio for the reds and whites. It became one of the most imitated dishes in fine dining history.

This version uses the olive oil and Parmesan format rather than the original cream sauce — cleaner, more modern, finished with white truffle oil and arugula. The partial-freeze technique for slicing is the practical key: 45 minutes in the freezer gives the tenderloin enough firmness to cut paper-thin without a meat slicer.

Ingredients (serves 12 as a plated event starter): - 1 lb 9 oz beef tenderloin (center cut, completely trimmed of all fat and sinew), very fresh - 3 ½ oz Parmigiano-Reggiano (minimum 24-month), shaved into large curling shards - 5 ¼ oz baby arugula or wild rocket - 3 tablespoons capers (preferably salt-packed, rinsed) - 4 tablespoons excellent extra virgin olive oil - 1 tablespoon good-quality white truffle oil (use restraint — it is very powerful) - 2 tablespoons fresh lemon juice + zest of 1 lemon - Flaky sea salt and freshly cracked black pepper

Lemon-Mustard Dressing: - 3 tablespoons extra virgin olive oil - 1½ tablespoons fresh lemon juice - 1 teaspoon Dijon mustard - 1 teaspoon good-quality mayonnaise (this is the traditional element, though it can be omitted) - Salt and white pepper

Preparing the Carpaccio: The tenderloin must be extremely fresh from a trusted butcher. Wrap the trimmed tenderloin tightly in plastic wrap, forming a tight cylinder. Freeze for 45 minutes–1 hour until firm but not solid — this is essential for achieving paper-thin slices.

Using the sharpest possible knife (or ideally a meat slicer), slice the partially frozen beef as thinly as possible — aim for translucent slices, no thicker than 2mm. Arrange the slices in a single, slightly overlapping layer on chilled plates.

Cover with plastic wrap touching the beef and refrigerate until service (up to 2 hours).

Service: Whisk the lemon-mustard dressing together. Just before service, bring the plates from the refrigerator. Drizzle a few drops of dressing over the beef. Arrange a small, loose mound of arugula in the center of each plate. Scatter Parmesan shards generously. Add 4–5 capers. Drizzle olive oil and a very few drops of truffle oil (restraint is critical — too much truffle oil dominates and overwhelms). Finish with lemon zest, flaky salt, and generous cracked pepper.

Food Safety Note: Beef carpaccio is a raw preparation. Source from a butcher you trust implicitly, use the freshest possible product, keep it cold throughout, and serve to guests who understand they are eating raw beef. It is inadvisable to serve to immunocompromised individuals, pregnant women, or children.

Variations: A classic Harry's Bar-style carpaccio uses the original "Cipriani sauce" — a mayonnaise-based cream sauce rather than olive oil dressing — for a richer, more decadent version. Substitute thinly shaved black truffle for the truffle oil for a dramatically more luxurious presentation.

Pro Tips: The partial freezing step is non-negotiable for home preparation without a meat slicer — it firms the beef just enough to allow clean, thin slices. The beef continues to "cook" slightly from the acid in the dressing while resting; serve within 30 minutes of dressing to preserve the color.