Beef Carpaccio

My first time having beef carpaccio was at a restaurant terrace in Florence, celebrating my 30th birthday with Ralph. It was also my first time having arugula, which became my favourite lettuce in the world.

The flavour combination of this dish brought me to tears. Or maybe it was because I turned 30.

We enjoyed this a few weeks ago on a Monday night after a round of golf. It was intended for the Saturday night before with a bunch of other appetizers, but we got too full. Can’t think of a better way to end a Monday.


  • 100g filet mignon (for two)
  • Arugula
  • Olive oil (best you have)
  • Salt and pepper
  • Shaved parmesan
  • Squeeze of lemon
  • Balsamic vinegar (best you have)


  1. Freeze filet mignon for ½ to 1 hour (makes it easier to slice).
  2. Slice the filet mignon in 2mm thick slices across the grain, then bang slices with a meat hammer (or rolling pin) to tenderize.
  3. Scatter arugula over serving plate, drizzle with olive oil, a bit of salt and pepper and arrange filet slices over top.
  4. Drizzle with olive oil again and add salt, pepper, shaved parmesan, squeeze some lemon, and finish with balsamic vinegar.
  5. Serve with a fresh baguette to mop up the oil and vinegar.

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