Whenever I’m planning a dinner party, I like to start with something that immediately sets the tone for the evening. This carpaccio does exactly that. It’s elegant without feeling complicated, impressive without requiring hours of prep, and always sparks conversation the moment it hits the table.

The beauty of this recipe is how every ingredient complements the next. Tender slices of filet mignon, a creamy lemon Dijon sauce, peppery arugula, salty Parmesan, and marinated artichokes all come together in perfect balance. Every bite feels fresh, rich, and incredibly satisfying.

It’s also one of those appetizers that lets the ingredients do the work. There’s very little cooking involved, which means you can spend more time enjoying your guests instead of standing over the stove.

If you’re looking for an appetizer that feels worthy of a restaurant menu but is completely achievable at home, this one deserves a spot in your entertaining rotation.

Scroll down for the full recipe card and enjoy one of my favorite restaurant-inspired dishes at home.

Cipriani-Inspired Beef Carpaccio with Arugula & Parmesan

Thinly sliced filet mignon topped with a creamy lemon Dijon sauce, peppery arugula, marinated artichokes, Parmesan, and toasted pine nuts. This Cipriani-inspired beef carpaccio is an elegant appetizer that's surprisingly simple to make at home

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

Carpaccio

• ½ lb filet mignon freeze for 30 minutes before slicing
• 4 marinated artichokes quartered
• 2 cups fresh arugula
• 2 tbsp pine nuts
• Freshly grated Parmesan cheese
• Olive oil
• Salt
• Freshly ground black pepper

Lemon Dijon Sauce

• Juice of ½ lemon
• 1½ tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tbsp mayonnaise
• Salt to taste
• Black pepper to taste

Method

 

1. Place the filet mignon in the freezer for about 30 minutes until firm but not frozen solid.
2. Slice the beef as thinly as possible
3. Place each slice between two sheets of parchment paper and gently pound or roll until paper-thin.
4. Whisk together the lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise, salt, and pepper until smooth and creamy. Set aside.
5. In a bowl, toss the arugula with a drizzle of olive oil, salt, pepper, and pine nuts.

Assemble

1. Arrange the beef on a serving platter.
2. Generously drizzle the sauce over the beef.
3. Top with the marinated artichokes, freshly grated Parmesan, and the dressed arugula.
4. Serve with toasted baguette or crusty bread.

WATCH IT COME TOGETHER

View this post on Instagram

A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

Many of the kitchen tools, serving pieces, and pantry staples I use can be found in my Amazon Storefront and ShopMy collections, where I’ve curated the items I genuinely use and love.

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


Don’t forget to bookmark this recipe for later and share it with someone who would enjoy it too. And if you post your creation on Instagram, tag @lekitchenbyad so I can see it and cheer you on from my kitchen.

SHOP THE POST

This post contains affiliate links. If you purchase something through my links, I may earn a small commission at no extra cost to you. I only recommend products I genuinely use and trust in my own kitchen.