Quick beef carpaccio with arugula, capers and pecorino: thin slices served cold, ready in 5 minutes.
Thin slices of well-chilled beef, a sprinkling of pecorino, tangy capers and the peppery kick of arugula. This quick carpaccio starts with pre-sliced beef intended to be eaten raw, so there is no slicing to do at home. The 5 minutes cover all the assembly, including briefly toasting the nuts in a pan, for an appetizer or light lunch. This recipe is part of my collection of keto dishes.
What is quick beef carpaccio?
Carpaccio is raw meat sliced very thinly and served cold. In this quick version, you start with pre-sliced beef carpaccio intended to be eaten raw, saving you the task of slicing a tenderloin at home.
The dish relies on a simple balance. Tender beef forms the base, arugula adds peppery freshness, capers bring a salty, tangy touch, and pecorino, or Parmesan, adds an umami note. Extra virgin olive oil ties everything together, while lightly toasted pine nuts, macadamia nuts or walnuts add crunch, provided you let them cool before plating.
The origins of the dish and this quick version
Beef carpaccio is often associated with precisely sliced raw tenderloin, served either with a classic sauce or with oil, Parmesan and arugula. This recipe offers a quick adaptation, designed for a light lunch or an appetizer that requires minimal preparation.
Its starting point is practical: a portion of pre-sliced carpaccio from the refrigerated section or the butcher, provided the meat is intended to be eaten raw. A lovely red color and a normal smell are not enough to determine whether it is safe to eat.
The five minutes allow for a carefully timed assembly. The nuts are lightly toasted, the arugula thoroughly dried, then come the capers, black pepper, freshly grated pecorino and a drizzle of olive oil.
The main ingredients
The beef carpaccio must stay well chilled until plating. Arrange the slices gently, without overlapping them, to preserve their delicate, supple texture. For the nuts, choose just one option: two tablespoons of pine nuts for richness and toasted notes, or a handful of macadamia nuts or walnuts, which are respectively more buttery or more distinctive in flavor, and lower in carbohydrates.
A handful of freshly grated pecorino gives the dish structure; its saltiness and sheep’s milk cheese umami complement the meat, and Parmesan can be used instead. For a dairy-free finish, two tablespoons of nutritional yeast add a savory note, but check the label, as it may contain gluten.
Two handfuls of arugula add leafy volume and a peppery touch. Ten capers enhance the meat with a tangy, salty flavor, reducing the need for salt. Grind the black pepper at the last moment, and drizzle over the extra virgin olive oil just before serving.
Technique and serving tips
Success comes down to the order of the steps. Toast the nuts briefly over medium-high heat, stirring, then remove them from the heat as soon as they turn golden and smell toasted, as a few seconds too long will burn them. Let them cool while you arrange the meat, then add the arugula, capers and pepper, the pecorino or nutritional yeast, and finally the olive oil. Never put hot nuts on raw meat, and dry the arugula thoroughly so it does not release water onto the plate.
For food safety, keep the carpaccio in the coldest part of the refrigerator until plating, observe the use-by date and storage instructions after opening, and prepare only the portion you will eat immediately. This dish is served cold and should not be reheated; cooking it later will not make improperly stored meat safe. It is not recommended for pregnant women, young children, older adults or immunocompromised people. Per serving: 198 kcal, 12 g of protein, 16 g of fat and 1 g of net carbs, a low-carb dish, with pine nuts raising the carb count slightly.
For more low-carb ideas, browse all my keto recipes.
Quick Beef Carpaccio with Arugula and Pecorino
Ingredients
- 1 portion carpaccio
- 2 tablespoons pine nuts moderate in carbs, or a handful of macadamia nuts, low in carbs, or a handful of walnuts, low in carbs
- 1 handful Pecorino or Parmesan, or 2 tablespoons of nutritional yeast flakes
- 2 handfuls arugula
- 10 capers
- black pepper to taste
- extra virgin olive oil to taste
Instructions
- Toast the pine nuts or macadamia nuts/walnuts (in a frying pan over medium-high heat) and leave to cool.2 tablespoons pine nuts
- Arrange the carpaccio slices on a plate. Scatter the arugula and capers on top, then grind a little black pepper over everything.1 portion carpaccio, 2 handfuls arugula, 10 capers, black pepper
- Just before serving, grate the cheese and sprinkle it over everything (or sprinkle with nutritional yeast). Finish with good extra virgin olive oil.1 handful Pecorino, extra virgin olive oil
