📝 About This Recipe
Born in 1950 at Harry's Bar in Venice, this iconic Italian masterpiece celebrates the elegance of simplicity and the luxury of raw, high-quality beef. Paper-thin slices of chilled beef tenderloin are dressed with a vibrant lemon-mustard vinaigrette, peppery baby arugula, and salty shards of aged cheese. It is a sophisticated, refreshing starter that balances umami richness with bright, acidic notes, making it the ultimate showcase for artisanal ingredients.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin (Center-cut Chateaubriand) (Premium quality, trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (For searing the exterior)
- 1/2 teaspoon Kosher Salt (For the initial crust)
- 1 teaspoon Black Peppercorns (Coarsely cracked)
The Citronette Dressing
- 4 tablespoons Extra Virgin Olive Oil (Use a high-quality, fruity Italian oil)
- 2 tablespoons Fresh Lemon Juice (Strained)
- 1 teaspoon Dijon Mustard (Smooth variety)
- 1/2 teaspoon White Truffle Oil (Optional, for an earthy aroma)
- 1 pinch Sea Salt (To taste)
The Garnish & Assembly
- 2 cups Baby Arugula (Washed and thoroughly dried)
- 2 oz Parmigiano-Reggiano (Aged 24 months, shaved into thin curls)
- 2 tablespoons Capers (Nonpareil variety, drained and patted dry)
- 1 pinch Maldon Sea Salt (For finishing)
- 1 teaspoon Lemon Zest (Finely grated)
👨🍳 Instructions
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1
Begin by meticulously trimming the beef tenderloin of any connective tissue or silver skin using a sharp boning knife.
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2
Season the exterior of the beef with kosher salt and cracked black pepper. In a very hot skillet with 1 tablespoon of olive oil, sear the beef for only 30 seconds per side. This is not to cook it, but to create a safe, flavorful outer crust.
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3
Immediately wrap the beef tightly in plastic wrap, rolling it into a uniform cylinder shape. Twist the ends of the plastic wrap to compress the meat.
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4
Place the wrapped beef in the freezer for approximately 90 minutes to 2 hours. It should be firm and icy to the touch but not frozen solid; this allows for paper-thin slicing.
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5
While the beef chills, prepare the Citronette. In a small bowl, whisk together the lemon juice, Dijon mustard, and a pinch of salt.
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6
Slowly drizzle in the 4 tablespoons of extra virgin olive oil while whisking constantly to create a smooth emulsion. Stir in the truffle oil if using.
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7
Chill four large serving plates in the refrigerator. Carpaccio is best enjoyed when the plate doesn't warm the meat.
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8
Remove the beef from the freezer. Using your sharpest carving knife or a meat slicer, cut the beef into translucent slices, roughly 1/16th of an inch thick.
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9
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the smooth side of a meat mallet or the bottom of a heavy pan.
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10
Arrange the beef slices on the chilled plates in a single layer, slightly overlapping them to cover the surface of the plate entirely.
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11
Lightly brush the beef with about half of the Citronette dressing using a pastry brush.
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12
In a separate bowl, toss the baby arugula with a teaspoon of the dressing and a pinch of salt. Place a small mound of arugula in the center of each plate.
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13
Scatter the capers and shaved Parmigiano-Reggiano curls over the beef.
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14
Finish with a final drizzle of dressing, a sprinkle of Maldon sea salt, and fresh lemon zest.
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15
Serve immediately while the beef is still chilled and the arugula is crisp.
💡 Chef's Tips
Always source 'prime' or 'choice' grade beef from a trusted butcher, as this is a raw preparation. If you are uncomfortable with raw beef, ensure the quick sear step is thorough to kill surface bacteria. Use a vegetable peeler to get those wide, translucent shards of Parmigiano-Reggiano for the best texture. Avoid dressing the arugula too early, or it will wilt and lose its peppery bite. For a traditional 'Harry's Bar' style, you can whisk a little mayonnaise into the dressing for a creamier 'Universal Sauce'.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a chilled Prosecco. Serve with toasted ciabatta crostini rubbed with a raw garlic clove. Accompany with a side of marinated artichoke hearts or castelvetrano olives. A glass of light-bodied Pinot Nero (Pinot Noir) also complements the delicate beef beautifully.