📝 About This Recipe
Originally created at Harry's Bar in Venice, this elegant appetizer celebrates the luxury of high-quality raw beef through paper-thin slicing and vibrant seasoning. Our version elevates the classic with a hint of truffle oil, peppery wild arugula, and the salty crunch of aged Parmigiano-Reggiano. It is a sophisticated, melt-in-your-mouth experience that perfectly balances rich umami flavors with bright, acidic citrus notes.
🥗 Ingredients
The Beef
- 12 ounces Beef Tenderloin (center-cut, trimmed of all silver skin and fat)
- 1 tablespoon Extra Virgin Olive Oil (to coat the beef before chilling)
- 1 teaspoon Black Peppercorns (coarsely cracked)
The Dressing & Garnish
- 3 tablespoons Extra Virgin Olive Oil (high-quality cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Truffle Oil (optional, for aroma)
- 1/2 teaspoon Dijon Mustard (smooth)
- 2 cups Wild Arugula (washed and dried)
- 2 ounces Parmigiano-Reggiano (aged 24 months, kept in a block for shaving)
- 2 tablespoons Capers (non-pareil variety, drained and patted dry)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Begin by preparing the beef tenderloin. Ensure all silver skin and fat are meticulously removed to ensure a buttery texture.
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2
Rub the beef lightly with 1 tablespoon of olive oil and the cracked black pepper. Wrap the beef tightly in plastic wrap, twisting the ends to create a uniform cylindrical 'log' shape.
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3
Place the wrapped beef in the freezer for 60 to 90 minutes. You don't want it frozen solid, but firm enough to slice paper-thin without the meat tearing or dragging.
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4
While the beef chills, prepare the citronette. In a small bowl, whisk together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, and truffle oil until emulsified.
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5
Chill your serving plates in the refrigerator. A cold plate keeps the beef at the perfect temperature for serving.
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6
Remove the beef from the freezer. Using a very sharp chef's knife or a meat slicer, cut the beef into slices as thin as possible (ideally 1/16th of an inch).
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7
If the slices aren't thin enough, place them between two sheets of parchment paper and gently flatten them with the flat side of a meat mallet or a rolling pin.
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8
Artfully arrange the beef slices on the chilled plates, slightly overlapping them until the surface of the plate is mostly covered.
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9
Lightly brush the beef with about half of the prepared dressing using a pastry brush.
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10
In a small bowl, toss the arugula with a teaspoon of the dressing just to coat the leaves.
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11
Mound a small handful of the dressed arugula in the center of each plate.
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12
Scatter the capers and minced chives evenly over the beef.
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13
Using a vegetable peeler, shave large, thin shards of Parmigiano-Reggiano over the top of the dish.
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14
Finish with a final drizzle of the remaining dressing and a generous sprinkle of Maldon sea salt and fresh pepper.
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15
Serve immediately while the beef is still chilled and the arugula is crisp.
💡 Chef's Tips
Always source 'prime' grade beef from a trusted butcher, as the meat is served raw. Freezing the meat slightly is the secret to getting those professional, translucent slices. Avoid using bottled lemon juice; the bright acidity of fresh lemon is essential to 'cook' the surface of the beef slightly. If you don't like truffle oil, substitute with a high-quality balsamic glaze for a different flavor profile. Do not salt the beef until the very moment of serving, otherwise, the salt will draw out moisture and turn the meat gray.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a light Prosecco. Serve alongside toasted ciabatta crostini rubbed with a clove of raw garlic. Accompany with a side of Castelvetrano olives for a salty contrast. A light, chilled Rosé also complements the delicate fats of the beef beautifully.