Close up on the peppered edges of the beef carpaccio
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5 from 6 votes

Seared Pepper Beef Carpaccio

Learn how to make this restaurant quality beef carpaccio. This elegant appetizer is sure to impress.
Succulent beef served with peppery arugula and sharp salty parmesan. This seared beef carpaccio is a delicious elegant Italian classic.
Prep Time5 mins
Cook Time4 mins
Total Time9 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Calories: 317kcal
Author: Claire | Sprinkles and Sprouts
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  • 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


Calories: 317kcal | Carbohydrates: 1g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 445mg | Potassium: 395mg | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 3mg
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