Beef Carpaccio with Preserved Pecorino Sardo and Arugula – a delicious recipe with tenderloin, arugula, extra-virgin olive oil, lemon juice, Kosher salt, marinating oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim the tenderloin of all visible fat and sinew.
2
Wrap tightly in plastic and then place in the freezer for at least 2 hours, preferably overnight.
3
Pick the most tender and succulent tips from the arugula and place in a bowl.
4
Toss with the olive oil and 1 teaspoon of the lemon juice.
5
Remove the tenderloin from the freezer and unwrap the plastic.
6
Using your sharpest knife, slice the meat into 1/4-inch coins.
7
Arrange the meat on a large platter in overlapping slices.
8
Season generously with salt and cracked pepper.
9
Dot the meat with the preserved pecorino and drizzle the marinating oil over all.
10
Sprinkle with the remaining 1 teaspoon lemon juice.
11
Mound the arugula in the center of the plate and serve.
568
kcal
Calories
51
g
Fat
30
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound beef tenderloin, 8 ounces baby arugula, 1 tablespoon extra-virgin olive oil, 2 teaspoons fresh lemon juice, and more.
Yes, Beef Carpaccio with Preserved Pecorino Sardo and Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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