Each bite is tender, bright, salty, and perfectly balanced — simple ingredients, elevated to something unforgettable. This recipe brings the elegance of a classic carpaccio to your table, inspired by Cipriani's timeless style. Perfect for entertaining or indulging in a gourmet experience at home.
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Freeze the filet mignon for 30 minutes to make slicing easier. Slice it very thin.
Lay the thin slices of filet between parchment paper and gently roll until delicate and paper-thin.
Arrange the slices on a plate and drizzle generously with the prepared sauce.
Toss the arugula with olive oil, salt, pepper, and pine nuts, then add it to the plate along with the marinated artichokes and freshly grated Parmesan.
Finish with an extra drizzle of olive oil and serve with toasted baguette or crusty bread.
Freeze the filet mignon briefly to make it easier to slice thinly.
Use parchment paper to roll the slices thin without tearing them.
For added flavor, lightly toast the pine nuts before using them.
Serve with freshly toasted baguette or crusty bread for a complete experience.
Can I use a different cut of beef for this recipe?
Filet mignon is recommended for its tenderness, but you can use other tender cuts like sirloin or beef tenderloin.
How do I ensure the beef slices are thin enough?
Freezing the beef for 30 minutes before slicing and using parchment paper to roll them thin will help achieve the desired delicacy.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
What can I substitute for marinated artichokes?
You can use fresh artichokes or roasted vegetables as a substitute, though the flavor profile will change slightly.
Is this recipe suitable for vegetarians?
No, this recipe contains beef. However, you can adapt it by using thinly sliced roasted vegetables or tofu instead of filet mignon.
