Beef Carpaccio

Feeling the summer heat?  Here’s a nice Beef Carpaccio recipe to cool things down a bit.


  • 1 lb Beef, tenderloin or flank steak
  • 8 oz Baby Arugula, large stems removed
  • 4 oz Parmesan
  • Balsamic Vinegar


  • Heat up a small skillet with a tablespoon of oil. Sear the beef on all sides. You want the outside of the beef to brown, but the inside should remain rare.*
  • Place the beef on a plate and put in the freezer for 15 minutes. This will make it easier to slice.
  • Slice the chilled beef as thin as possible against the grain.
  • On chilled plates, place a small handful of arugula in the center.
  • Top the arugula with slices of beef.
  • Using a vegetable peeler, shave some Parmesan over the beef.
  • Drizzle a teaspoon or so of balsamic vinegar over the whole thing and serve.

*Warning: This is a recipe for the brave at heart and gut, because the meat is not fully cooked.

Recipe from

About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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