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 recipe, ready in about 15 minutes, pairs beef tenderloin, fresh arugula, 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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.









