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Le Chaudron recipe

Carpaccio de bœuf

Beef carpaccio with arugula and Parmesan

⏱ 20 minServes 4Easy185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 600 g (21 oz)very fresh beef tenderloincenter cut
  • 150 g (5 oz)shaved Parmesan
  • 100 g (3½ oz)fresh arugula
  • 5 tbspextra-virgin olive oil
  • 2 tbspbalsamic vinegar
  • 1lemon
  • 5 clovesgarlic
  • 100 g (3½ oz)toasted pine nuts
  • 1 tbspDijon mustard
  • 1large bunch of fresh basil
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 600 g (21 oz) very fresh beef tenderloin center cut
  • 150 g (5 oz) shaved Parmesan
  • 100 g (3½ oz) fresh arugula
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 lemon
  • 5 cloves garlic
  • 100 g (3½ oz) toasted pine nuts
  • 1 tbsp Dijon mustard
  • 1 large bunch of fresh basil
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 VERY sharp chef’s knifeplastic wrap1 rolling pin or meat mallet1 small bowl for the vinaigrette1 vegetable peeler (for shaving the Parmesan)1 whiskBlack peppercorns

03 — Method

  1. Buy VERY FRESH center-cut tenderloin from a butcher you trust, the same day. It should be bright red, firm and odorless — ABSOLUTELY ESSENTIAL since it’s eaten raw.
  2. Freeze the whole tenderloin for 1 HOUR to firm it up for slicing.
  3. Slice VERY thinly, 2 mm (1/16 in), against the grain with a VERY sharp chef’s knife.
  4. Place the slices between sheets of plastic wrap and GENTLY flatten with a rolling pin or meat mallet to 1 mm.
  5. Arrange in overlapping rosettes on 4 large plates and chill for 15 minutes.
  6. For the dressing, remove the germ from the 5 garlic cloves and chop VERY finely. Whisk with the extra-virgin olive oil, balsamic, lemon juice, Dijon, salt and pepper in the small bowl.
  7. Drizzle the dressing generously over the beef just before serving.
  8. Shave the Parmesan over the top with a peeler. Scatter generously with arugula, pine nuts, chopped basil, salt and pepper. Serve RIGHT AWAY.

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