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The starter, Chic bistro

Beef carpaccio with shaved parmesan

Beef carpaccio with shaved parmesan is a bistro style starter for 6 people, with 25 minutes of active work. The beef is sliced and plated in the morning, leaving only the dressing to add right before serving. Easy to make and €4.20 per person, its success depends on slicing the meat very thin and dressing it at the very last moment.

A carpaccio sliced paper thin, peppery arugula, and shaved parmesan, it's the starter that looks fancy and isn't.

Beef carpaccio with shaved parmesan
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€4.20
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Beef carpaccio is all about how thin you slice it. The raw beef, cut almost see through, practically melts on the tongue, set against the peppery crunch of arugula and the salty bite of shaved parmesan. Lemon juice and olive oil are all it takes to brighten the dish without ever covering up the taste of the beef.

It's the ideal starter for a dinner party in spring or summer, when you want something light that needs no cooking at all. It opens a heartier menu nicely, followed by a braised or grilled main, and since it's plated ahead on individual plates, your kitchen stays free right up until guests arrive.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, slice the beef and plate it, cover with plastic wrap and refrigerate, this is the longest step but it's done well ahead of time. Just before guests arrive, shave the parmesan and squeeze the lemons. At serving time, dress each plate last so the lemon doesn't cook the beef.

The ingredients

6 people

Butcher

  • Rump steak or beef tenderloin 600 g

Fruits and vegetables

  • Arugula 120 g
  • Lemons 2

Dairy

  • Parmesan 80 g

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Place the beef in the freezer for 30 minutes to firm it up. 30 min

    It should be firm all the way through without being frozen solid, otherwise the knife will catch.

  2. Slice the beef very thinly and arrange the slices without overlapping on six plates, then cover with plastic wrap and keep chilled.

    Spread them with the back of an oiled spoon or between two sheets of plastic wrap, they'll thin out even more.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Shave the parmesan with a vegetable peeler and squeeze the lemons.

    Keep the shavings chilled, they won't stick together and stay neat.

When it's time to serveThe final touches, right in front of your guests.

  1. Dress each plate with olive oil, lemon juice, fleur de sel, and pepper, then add the arugula and parmesan shavings.

    Dress at the very last minute, the lemon cooks the beef and dulls its color.

Our tips to get it right

  • Pick a well trimmed, deep red cut with no sinew, rump or tenderloin slice the cleanest.
  • Use a very sharp knife and long, even strokes rather than sawing, for neat, intact slices.
  • Keep the plated plates in the fridge until the very moment you dress them, the beef stays more appealing well chilled.

The variations

  • Swap the parmesan for shaved comté or pecorino for a sharper flavor.
  • For a version without raw meat, replace the beef with thin slices of raw zucchini lightly salted.
  • Add a few toasted pine nuts or sun dried tomatoes for extra texture.

What to serve it with

  • Toasted bread or warm focaccia
  • A glass of dry white wine
  • Followed by a braised or grilled main

Storage

Plated and covered dishes keep up to 4 hours in the fridge before dressing. This dish doesn't freeze and should always be eaten fresh, never reheated.

Questions about this recipe

Can you use beef already sliced by the butcher?

Yes, ask your butcher to slice it thinly when you buy it if you don't have a slicer. Still freeze it briefly beforehand to firm it up before handling.

How do you plate carpaccio so it looks professional?

Spread the slices without overlapping into a circle covering the whole plate, using the back of an oiled spoon. The arugula and shaved parmesan go on top right before serving.

Can this carpaccio be made for more than 6 people?

Yes, the recipe scales up easily keeping the same proportions, plan on about 100g of beef per person. Just make sure you have enough fridge space for the plated dishes prepared ahead.

Which cut of beef works if tenderloin is too expensive?

Rump steak gives excellent results at a more reasonable price, as long as it's well trimmed with no sinew. What matters most is tender meat that slices thin without shredding.

Can a beef carpaccio with shaved parmesan be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beef carpaccio with shaved parmesan?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a beef carpaccio with shaved parmesan?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef carpaccio with shaved parmesan cost?

About €4.20 per person, that's €25.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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