Carpaccio of Beef with Arugula and Parmesan
A simple no-cook Italian-inspired carpaccio featuring thinly sliced raw beef topped with peppery arugula, shaved Parmesan, and a drizzle of lemon and olive oil. This italian-inspired no cook ready in about 15 minutes pairs very thinly sliced beef tenderloin, fresh arugula, shaved Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, very thinly sliced beef tenderloin
- 2 cups fresh arugula
- 1/4 cup shaved Parmesan cheese
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp, drained capers
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Arrange 8 oz very thinly sliced beef tenderloin in an overlapping single layer on a large chilled serving plate.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil and 1 tbsp fresh lemon juice until well combined.
- Step 3: Drizzle the lemon-olive oil dressing evenly over the beef slices, then sprinkle 1 tbsp drained capers and 1/2 tsp sea salt across the top.
- Step 4: Scatter 2 cups fresh arugula evenly over the beef, then top with 1/4 cup shaved Parmesan cheese.
- Step 5: Finish with 1/4 tsp freshly ground black pepper and serve immediately with crusty bread if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Carpaccio of Beef with Arugula and Parmesan take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Carpaccio of Beef with Arugula and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh arugula from drying out.
Can I substitute ingredients in Carpaccio of Beef with Arugula and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Carpaccio of Beef with Arugula and Parmesan for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Carpaccio of Beef with Arugula and Parmesan?
Italian no cook like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
