Beef Carpaccio

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Beef Carpaccio (pronounced car-PAH-chee-oh) is a traditional Italian appetizer. In contemporary cuisine, carpaccio can refer to any thinly sliced raw meat or fish, such as tuna, served in this fashion. Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it’s easy to prepare.

Beef carpaccio is a dish made from very thin slices of raw beef, typically served with a variety of garnishes and condiments. It is believed to have originated in Italy, and is named after the famous Venetian painter Vittore Carpaccio, who was known for his use of bright, bold colors in his paintings. The dish is also said to have been created by Arrigo Cipriani, the founder of Harry’s Bar in Venice, Italy, in the 1950s. It has since become a popular appetizer at restaurants around the world, and is often served as an elegant and sophisticated starter to a meal.

This dish can be paired with a number of different wines, depending on the specific flavors of the carpaccio and the accompanying garnishes. In general, a light-bodied red wine with bright, acidic flavors can be a good match for beef carpaccio. Wines such as Pinot Noir, Sangiovese, or Barbera can be good choices, as they have the right balance of acidity and fruit flavors to complement the dish. A dry white wine, such as Sauvignon Blanc or Vermentino, can also be a good choice, as the crisp, refreshing flavors can help to balance the richness of the beef. It’s always a good idea to try a few different wines and see which one you like best with the dish.

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Beef Carpaccio

Beef Carpaccio

Beef Carpaccio is a traditional Italian appetizer consisting of raw beef sliced paper-thin, drizzled with olive oil and lemon juice, and finished with capers and onions.

  • Author: Alton Brown
  • Prep Time: :35
  • Cook Time: None
  • Total Time: 2:35
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Freezer


Units Scale
  • 8 to 10 ounces beef tenderloin from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • Your favorite vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan


  1. Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
  2. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.


  • Serving Size: 4
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