Authentic Italian Carpaccio di Manzo
Paper-thin ribbons of raw prime beef tenderloin fanned elegantly across chilled porcelain, crowned with peppery wild arugula, 24-month aged Parmigiano-Reggiano flakes, briney capers, and a citrus-drizzled Venetian dressing.
History & Origins
Venice’s Legendary Harry’s Bar Creation
Invented in 1950 by Giuseppe Cipriani at Harry’s Bar in Venice for Countess Amalia Nani Mocenigo, who was medically restricted from eating cooked meats. Cipriani named the vibrant red dish after Venetian painter Vittore Carpaccio, famed for his bold red canvases.
Ingredients
Prime Beef Tenderloin & Emulsion
- •1 lb (450g) Center-cut beef tenderloin (filet mignon), pristine quality and trimmed of silverskin
- •1/4 cup Premium cold-pressed extra virgin olive oil (Tuscan or Ligurian)
- •2 tbsp Freshly squeezed lemon juice
- •1 tsp Dijon mustard & 1 tsp Worcestershire sauce (classic Cipriani sauce base)
Finishing, Garnishes & Chef’s Additions
- •2 cups Fresh wild baby arugula (rucola selvaggia)
- •2 oz (60g) 24-Month Parmigiano-Reggiano, shaved thin with a vegetable peeler
- •2 tbsp Nonpareil capers, drained & rinsed
- •Pinch Flaky sea salt (Maldon) & coarse freshly cracked black tellicherry pepper
Step-by-Step Instructions
Preparation & Method
Wrap the trimmed beef tenderloin cylinder tightly in plastic wrap into a compact log. Place in the freezer for 45-60 minutes until firm and partially frozen (this ensures ultra-clean translucent slicing without tearing).
Using a razor-sharp carving knife or meat slicer, slice beef into paper-thin rounds. Place slices between two sheets of parchment paper; gently flatten with the flat side of a meat mallet or rolling pin until practically translucent.
Arrange beef slices in a single overlapping layer across chilled serving plates, covering the surface completely. Whisk olive oil, lemon juice, Dijon, and Worcestershire into an emulsion.
Drizzle the Venetian emulsion in thin lines over the beef. Pile wild arugula in the center, scatter drained capers, and blanket with shaved Parmigiano-Reggiano. Season with flaky sea salt and cracked pepper; serve immediately.
Beverage Pairing
Venetian Bellini / Franciacorta Brut
A classic Cipriani fresh white peach Bellini or a crisp Franciacorta sparkling wine highlights the delicate mineral sweetness of raw tenderloin.
Culinary Science Insight
Cellular Shearing & Acid-Protein Denaturation
Flash-freezing tightens water molecules inside muscle bundles, preventing cellular rupture during slicing. Applying lemon juice immediately before service prevents citric acid from ‘cooking’ and graying delicate surface myoglobin.