Beef carpaccio with mustard and honey on a bed of arugula. The beef carpaccio is a simple and quick main course that, since it requires no cooking, can also be described as a fresh, light summer dish like those you can find in our collection of Quick Summer Recipes. Made with very thin slices of raw beef or veal arranged on a serving plate and enriched with vegetables, beef carpaccio can be dressed with olive oil, lemon, salt and pepper, or with delicate and tasty sauces such as a mustard and honey dressing. Carpaccio was invented by Giuseppe Cipriani, founder of Harry’s Bar in Venice, who prepared it there for the first time in 1950 in honor of an exhibition dedicated to the painter Vittore Carpaccio, to accommodate the needs of Countess Amalia Nani Mocenigo, who had to follow a diet without cooked meat. In this very simple recipe, I’ll show you how to prepare a gourmet carpaccio with mustard and honey sauce, enriched with arugula, cherry tomatoes, bell pepper and shavings of Parmesan. A simple and fresh recipe, perfect as a main course or appetizer on a hot summer day and, why not, also for a festive occasion.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 14 oz beef sirloin (or tenderloin)
- 7 oz arugula (about 6 cups, loosely packed)
- 4 oz yellow bell pepper (about 1/2 medium pepper, sliced into thin strips)
- 7 oz cherry tomatoes (about 1 1/3 cups, halved)
- 1 tbsp honey
- 2 tbsp mustard (spicy)
- to taste extra virgin olive oil
- to taste salt (a pinch)
- 1 oz Parmesan (Parmigiano-Reggiano) (shavings)
Tools
- Serving plate
Steps
Mix the mustard with the honey and the dressing is ready. Spread the arugula on a serving plate, add the Parmesan shavings and lay the carpaccio slices on top. I recommend buying the slices already prepared at the butcher’s shop, because slicing very thin pieces at home is almost impossible. Garnish with the mustard dressing.
Cut the bell pepper into thin strips and halve the cherry tomatoes after rinsing and draining everything. Distribute the vegetables over the meat, season with salt, oil and pepper, and bring to the table.
Carpaccio prepared this way can be kept in the refrigerator for one day, covered with plastic wrap.
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