🥩 Carpaccio de bœuf

Name: Carpaccio de bœuf
Total time: 50 min
Yield: 4
Cuisine: Italy · Venice
Ingredients: 300 g very fresh beef fillet; 60 g arugula; 40 g parmesan, shaved; 2 tbsp extra-virgin olive oil; 1 lemon; Salt and black pepper

Origin: Italy · Venice

168kcal

per serving · 120 g

140kcal

per 100 g

20 gProtein17 g / 100 g

10 gFat8 g / 100 g

1 gCarbs1 g / 100 g

Carpaccio de bœuf is the French-menu name for beef carpaccio: very thin slices of raw beef laid flat on a plate, dressed with olive oil and lemon, and finished with arugula and parmesan shavings. It is fresh and peppery, with a soft, delicate texture, and is popular in French brasseries as a starter or a light main with salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly1 g carbs per 100 g

✓

High protein17 g protein per 100 g — 49% of the calories

Not vegetarianbecause of: raw beef

Not veganbecause of: raw beef, parmesan

Contains dairybecause of: parmesan

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

raw beefarugulaparmesanolive oillemon

Recipe

4 servings50 min

Ingredients

300 g very fresh beef fillet
60 g arugula
40 g parmesan, shaved
2 tbsp extra-virgin olive oil
1 lemon
Salt and black pepper

Method

Wrap the beef tightly in cling film and freeze for 30–40 minutes until firm.
Slice as thinly as possible with a very sharp knife, then flatten each slice between sheets of cling film.
Arrange the slices on chilled plates.
Whisk the olive oil with the lemon juice, salt and pepper and drizzle over the beef.
Top with arugula and parmesan shavings and serve immediately.

How to make it lighter

Measure the dressing: 1 tbsp olive oil ≈ 120 kcal, and more lemon adds flavour without calories.
Use parmesan shavings sparingly; a few are enough for flavour.
Add extra arugula to make the plate larger without adding much energy.

History

Carpaccio is usually credited to Giuseppe Cipriani of Harry's Bar in Venice, who is said to have created it around 1950 for a customer advised to avoid cooked meat. The name is traditionally explained by the red tones of the Venetian painter Vittore Carpaccio. The dish later became a fixture of French brasserie menus.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →