This carpaccio di manzo is a classic Italian appetizer of paper-thin raw beef tenderloin topped with peppery arugula, fresh lemon, and shaved Parmesan. Light, elegant, and deceptively simple, it looks impressive but is easy to make at home once you know the technique.
About this Beef Carpaccio
This carpaccio di manzo recipe is based on one of the best meals I’ve ever had at a small restaurant in Trastevere, Rome, that happened to be right next to a wine bar I’d visited during my time studying abroad. The meal felt special before we even sat down, but the carpaccio that started everything took it to another level.
It turned out to be one of the best meals of that entire trip to Europe, and it all started with this carpaccio. Thin, delicate slices of beef tenderloin carpaccio, topped simply with arugula, lemon, and Parmesan. Nothing complicated, nothing unnecessary, just ingredients that worked effortlessly together.
This recipe is my attempt at recreating that carpaccio di manzo. It won’t taste exactly like it did in Rome (Italy has a way of making everything taste impossibly good), but it’s close enough to bring back that first bite. I’ve tested this multiple times to get the beef slicing technique right and the lemon-arugula balance where it needs to be.
What is Carpaccio di Manzo?
Carpaccio di manzo was invented in 1950 by Giuseppe Cipriani at Harry’s Bar in Venice. He created it for Countess Amalia Nani Mocenigo, who couldn’t eat cooked meat on her doctor’s orders. The dish was named after the Venetian painter Vittore Carpaccio, known for his use of red tones that resembled the raw beef.
This version stays traditional: bright lemon, peppery arugula, shaved Parmesan, and tender beef. Every bite feels clean and balanced, making it perfect for guests at dinner parties or as a light lunch before a heavier main course.
Why You’ll Love This Recipe
- It’s a restaurant-style appetizer you can easily make at home
- Minimal ingredients let the quality of the beef shine
- Light and refreshing, making it ideal before a heavier meal
- Comes together quickly once the beef is prepped
- An easy way to bring a little Italian-inspired cooking into your kitchen
- Authentic Italian carpaccio di manzo recipe with traditional toppings
- Impressive presentation that’s easier than it looks
ingredients
Food Safety Note: Carpaccio is made with raw beef, which always carries some risk. Buy the freshest tenderloin you can from a butcher you trust, keep it cold, and use clean tools. Pregnant people, young children, older adults, and anyone with a weakened immune system are generally advised to avoid raw beef.
Beef tenderloin filet. Use the best beef tenderloin you can find. Because it’s served raw, freshness and sourcing matter. Ask your butcher for center-cut tenderloin. It should be a fresh red with no off smell.
Arugula. Fresh arugula (rucola in Italy, “rocket” in the UK) adds that peppery bite. Look for bright green leaves with no wilting.
Olive oil and lemon juice. Use the best extra virgin olive oil you have. In Italy, this would be a high-quality finishing oil since it’s one of the main flavors in carpaccio di manzo. Fresh lemon juice is non-negotiable; bottled juice tastes flat.
2026 update: First shared on July 13, 2013, this recipe has been one of the most-loved on the site. It has been updated to include new tips, clearer instructions, and fresh photos.
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Making carpaccio di manzo at home requires a few specific tools to get that restaurant-quality result. Here’s what you’ll need:
Plastic wrap is essential for prepping the beef. It helps you pound the slices thinly without tearing or sticking, giving you that signature delicate texture.
A meat mallet and a very sharp knife are equally important. The knife ensures clean slices, while the mallet helps achieve that paper-thin finish that defines beef carpaccio. Your knife must be extremely sharp. A dull knife will tear the beef instead of slicing it cleanly.
A vegetable peeler is the easiest way to get those perfect shavings of Parmesan cheese. And don’t skip chilled serving plates; they keep the beef fresh and at the right temperature when serving.
How to Make Carpaccio di Manzo (Step-by-Step)
Wrap
Wrap the beef tenderloin tightly in cling film and place it in the freezer for exactly 2 hours. This firms the meat just enough to slice it paper-thin without freezing it solid. Set a timer so it doesn’t end up frozen!
Slice
Remove the beef from the freezer and unwrap it. Using your sharpest knife, slice the beef against the grain into pieces about 1/8-inch thick. Thinner is better for carpaccio di manzo. Work quickly while the beef is still firm. If it starts to soften too much, return it to the freezer for 10-15 minutes.
Pound
Using a meat mallet or the bottom of a small pan, gently pound the beef using light, even pressure until it’s translucent and paper-thin. You should almost be able to see through it. Work gently to avoid tearing. Repeat with all slices, then arrange on chilled serving plates in a single layer without overlapping.
Assemble
Just before serving (not ahead of time), toss the arugula with olive oil, lemon juice, salt, and pepper. Top the carpaccio di manzo with the dressed arugula and shaved Parmesan.
Finish with an extra drizzle of your best olive oil and a few grinds of black pepper. Serve immediately.
Tips for Success
- Don’t skip the freezer. Firming the beef is what gives you clean, thin slices.
- Buy from a butcher you trust. Quality and freshness matter most with raw beef.
- Pound gently and evenly for a smooth texture.
- Chill your plates to keep everything cold.
- Use a vegetable peeler for the Parmesan to get clean, delicate shavings.
- Dress the arugula lightly so it stays fresh, not soggy.
- Let the sliced beef sit for just 2 to 3 minutes before serving so the cold doesn’t mute the flavor, then serve right away.
variations
Capers or cornichons: Briny bites cut through the richness of the beef and cheese. Slivers of shallot work too.
Truffle oil: A light drizzle adds depth. Use it sparingly.
Microgreens: Use instead of arugula for a milder flavor.
Lemon aioli: A small drizzle adds a creamy, richer touch.
Pecorino Romano: Swap in for a sharper, saltier bite.
More Meaty Appetizers: roast beef sliders I air fryer nachos I pulled pork chipotle arancini I cheesy BBQ chicken pull-apart sliders
faqs
Is it safe to eat raw meat in carpaccio?
Raw beef always carries some risk of foodborne illness, and there’s no way to remove it completely at home. To lower the risk, buy very fresh, high-quality beef from a butcher you trust, keep it cold, use clean tools, and eat it the same day you slice it. Freezing helps firm the beef for slicing, but it doesn’t make it safe. Pregnant people, young children, older adults, and anyone who is immunocompromised should avoid raw beef. If you have any concerns, check with your doctor first.
What cut of beef is best?
Beef tenderloin (filet mignon) is the best cut for carpaccio di manzo because it’s extremely tender, has minimal connective tissue, and slices cleanly when partially frozen. Ask for center-cut tenderloin for the most uniform slices.
Can I skip freezing the beef?
I don’t recommend it. Partly freezing the beef for about 2 hours firms it so you can slice it paper-thin without it tearing or sliding under your knife.
Can I make carpaccio di manzo ahead of time?
No, carpaccio di manzo should be assembled and served immediately. You can slice and pound the beef a few hours ahead and keep it covered in the refrigerator, but don’t dress the arugula or assemble the plates until right before serving.
How do you pronounce carpaccio di manzo?
It’s roughly “kar-PAH-cho dee MAHN-dzo.” Manzo means beef in Italian, and carpaccio is the raw, thinly sliced style.
What’s the difference between carpaccio and beef tartare?
Carpaccio is raw beef sliced paper-thin. Tartare is raw beef chopped or ground and mixed with seasonings, usually served in a mound.
Need more appetizer inspiration? Check out my appetizer recipes page!
what to serve with this carpaccio di manzo
In Italy, carpaccio di manzo is traditionally served as an antipasto (appetizer) before the primi (first course) and secondi (main course). Here’s how to build an Italian-inspired meal around it:
Serve this beef carpaccio with crusty bread or crostini to add texture and help soak up the olive oil and lemon. A crisp glass of white wine or a light-bodied red like Pinot Noir pairs nicely with the bright flavors.
It also works well as part of a larger antipasti spread like this easy authentic Italian appetizers guide, giving you a mix of textures and flavors.
Follow it with a simple pasta like penne pomodoro, pasta napolitana, or roasted lemon garlic shrimp pasta to round out the meal.
How to Store Carpaccio di Manzo
Carpaccio is best eaten right after you make it. Because it’s raw, I don’t recommend saving leftovers, so slice only what you’ll serve. Lemon juice changes the texture and color of the beef, but it doesn’t make it safe.
more of our favorite Italian Appetizer Recipes
If you’re building out a full spread, a fresh and vibrant option like panzanella toscana adds a nice contrast to the richness of this beef carpaccio.
For something a little more indulgent, marinated mozzarella balls bring a creamy, herb-packed bite that pairs really well with the bright lemon and arugula.
And if you want a warm, crispy element on the table, air fryer ravioli delivers that golden crunch that balances out the delicate texture of the carpaccio beautifully.
everyday seasonal cookbook
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Carpaccio di Manzo
equipment
- plastic wrap
- meat mallet
- Sharp chef’s knife for slicing
- Vegetable peeler
ingredients
- 8-10 oz beef tenderloin filet
- 4-5 handfuls of arugula about 3 cups
- 2 tsp extra virgin olive oil plus more for drizzling
- 1 tsp lemon juice
- Pinch freshly ground black pepper
- 1/2 cup shaved parmesan
- Flaky salt, to taste
instructions
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours, until firm but not solid.
- 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 arugula that has been tossed with olive oil, lemon juice, salt, and pepper. Top with shaved Parmesan.
video
notes
- Slice against the grain of the beef for a more tender bite
- If your slices aren’t perfectly even, don’t stress — the rustic look works beautifully for presentation
- Let the beef sit at room temperature for a few minutes before serving so the flavor isn’t muted by the chill
- Use flaky finishing salt instead of regular salt for a more delicate texture and better distribution
- Arrange the beef in a single layer without overlapping too much so each slice gets evenly dressed
- For the best flavor balance, taste your arugula before dressing and adjust lemon accordingly if it’s extra peppery
- If you’re pregnant, immunocompromised, or have health concerns, consult your doctor before eating raw beef
- To shave Parmesan, I always go to a simple vegetable peeler – never a knife. Just slide your peeler across one side of your Parmesan block to get beautiful shaved pieces of cheese.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
