Uncle Larry Adventures

Italian Classics · Veneto

More italian antipasti recipes

Carpaccio di Manzo

Venetian beef carpaccio: paper-thin raw beef tenderloin dressed with lemon, olive oil, arugula and shaved Parmigiano-Reggiano.

Carpaccio di Manzo

Harry's Bar, Venice, 1950

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

Venetian beef carpaccio: paper-thin raw beef tenderloin dressed with lemon, olive oil, arugula and shaved Parmigiano-Reggiano.

Prep
20 min
Cook
0 min
Total
20 min
Serves
4 servings

Ingredients

  • 12 oz beef tenderloin, trimmed
  • 1 lemon, juiced
  • ¼ cup extra-virgin olive oil
  • 2 cups arugula
  • Shaved Parmigiano-Reggiano
  • Flaky salt and black pepper

Instructions

  1. 01

    Firm the beef. Freeze the tenderloin for 45 minutes so it slices cleanly.

  2. 02

    Slice and flatten. Cut thin slices, lay between plastic and tap gently with a flat mallet until translucent.

  3. 03

    Dress the plate. Arrange on chilled plates and whisk the lemon and oil into a loose dressing.

  4. 04

    Top. Spoon over the dressing, pile arugula in the center and shave Parmigiano across the top.

Larry’s rule: Buy the tenderloin whole from a butcher you trust and use it the same day. Raw is not the place for bargains.

Nutrition (estimated, per serving)

Serving
1 serving (about 157 g)
Calories
366 calories
Protein
20 g
Carbs
3 g
Fat
31 g
Saturated fat
8 g
Fibre
1 g
Sugar
1 g
Sodium
403 mg
Cholesterol
84 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/carpaccio-di-manzo).

Before you cook

What to know about Carpaccio di Manzo

What it is

Carpaccio di Manzo is a antipasti recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 4 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: firm the beef, then slice and flatten, then dress the plate. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 12 oz beef tenderloin, trimmed — builds the savory foundation and carries flavor through the dish.
  • 1 lemon, juiced — brings acidity and aroma that balance richer ingredients.
  • ¼ cup extra-virgin olive oil — builds the savory foundation and carries flavor through the dish.
  • 2 cups arugula — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Questions Larry gets asked

How long does carpaccio di manzo take to make?
About 20 min start to finish — roughly 20 min of prep and 0 min of cooking. That yields 4 servings.
What do you need to make carpaccio di manzo?
6 ingredients, starting with 12 oz beef tenderloin, trimmed, 1 lemon, juiced, ¼ cup extra-virgin olive oil. The full list with quantities is on this page.
How do you start carpaccio di manzo?
Firm the beef: Freeze the tenderloin for 45 minutes so it slices cleanly.
How do you know when carpaccio di manzo is done?
Top. Spoon over the dressing, pile arugula in the center and shave Parmigiano across the top.
What is the most common mistake with carpaccio di manzo?
Buy the tenderloin whole from a butcher you trust and use it the same day. Raw is not the place for bargains.
Can you make carpaccio di manzo ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

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Quick answer

What can I use instead of dry white wine in a recipe?

Replace dry white wine with an equal amount of chicken stock plus 1 teaspoon of lemon juice or white wine vinegar per 1/2 cup. Dry vermouth is a straight 1:1 swap, and for risotto, stock plus a splash of vinegar works perfectly.

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