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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
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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.