Succulent beef served with peppery arugula and sharp salty parmesan. This seared pepper beef carpaccio is a delicious and elegant Italian classic.
Learn how to make restaurant quality beef carpaccio. With a recipe inspired by Jamie Oliver this seared pepper beef carpaccio makes the perfect elegant appetizer.
Which cut of beef to use for Seared Pepper Beef Carpaccio
Because beef carpaccio is served raw, you need to use a great quality cut of beef.
Ideally you want a beef fillet or beef tenderloin. The meat is super tender, melt in the mouth and buttery soft.
Let your butcher know that you will be using the beef for carpaccio.
What to serve with Seared Pepper Beef Carpaccio
Carpaccio is traditionally served as an appetizer. So it needs nothing more than some good olive oil and some fresh bread.
To make this into more of a salad, add extra arugula. If you have it some small cubes of beetroot are delicious as well.
Don’t skimp on the extra virgin olive oil, you want something rich and grassy with a nice bite to it.
Which wine to serve with seared pepper beef carpaccio
Although this is a beef dish, the usual red wines, don’t all work here. Beef Carpaccio is a light dish so wants to be paired with a lighter wine.
Try a light pinot noir, or go for a crisp sauvignon blanc. A prosecco would be perfect here, but my wine of choice for beef carpaccio is a medium bodied rose. If you can find it a Pinot Grigio rose is perfection here!
Why not pin this recipe for Seared Pepper Beef Carpaccio. Pin it here
Seared Pepper Beef Carpaccio
- 1.5 lb beef fillet/beef tenderloin
- 2 tsp olive oil
- 2 tbsp cracked black pepper
- 1 tsp salt
- 2 cups arugula
- 1/4 cup shaved parmesan
- 2 tbsp extra virgin olive oil
- Trim any fat or sinew from the beef.
- On a small plate, mix together the salt and pepper.
- Put your frying pan on to pre-heat. You want this smokingly hot.
- Rub the steak with the olive oil and the push lightly into the pepper and salt mix. You are aiming for a light covering all over the beef.
- Sear your beef on all sides. It needs no more than 30 seconds on each side. Remove from the pan and leave to cool. (At this point the beef can be refrigerated until needed)
- Using your sharpest knife cut the steak into thin thin disks
- Scatter over the arugula, shaved parmesan, then drizzle with extra virgin olive oil
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