Tested till perfect Beef Carpaccio with Arugula

Beef Carpaccio with Arugula

This demonstrates how simple and flavourful a dish can be with just quality ingredients. Use a vegetable peeler to shave the cheese into curls.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tsp 2tspmustard seeds
  • 2 tsp 2tspblack peppercornblack peppercorns
  • 1-1/2 tsp 1-1/2tspfennel seeds
  • 1 lb 1lbbeef tenderloin premium oven roast
  • 1/2 cup 1/2cupextra-virgin olive oil
  • 8 cups 8cupsbaby arugula leafbaby arugula leaves
  • 2 tbsp 2tbspcapercapers, drained and rinsed
  • 3 oz 3ozParmesan cheese, shaved
  • 1 tsp 1tspsea salt or salt
  • lemon wedges
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In spice grinder or mortar and pestle, pound mustard seeds, peppercorns and fennel seeds until coarsely crushed.

Place beef on waxed paper; roll in spice mixture to coat. In large heavy skillet, heat about 1 tbsp (15 mL) of the oil over medium-high heat until smoking; sear beef all over until spices are just browned, about 45 seconds per side. Refrigerate meat until cold. Wrap tightly in plastic wrap and freeze until firm, about 2-1/2 hours.

Using sharp carving knife, slice beef as thinly as possible. Divide arugula decoratively among plates. Divide beef over top. Sprinkle with capers, cheese and salt ; drizzle with remaining oil. Serve with lemon wedges to squeeze over top. (Make-ahead: Cover and refrigerate up to 1 hour.)

Nutritional Information Per serving: about

cal 266 pro 18g total fat 20g sat. fat 5g
carb 3g fibre 1g chol 40mg sodium 471mg

% RDI:

calcium 20 iron 21 vit A 14 vit C 15
folate 27
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