Beef Carpaccio

(from Bottega Favorita, by Frank Stitt
Course Appetizer
Cuisine American, Italian
Prep Time 30 minutes
Servings 4 servings


  • 1 pound beef eye of round trimmed of all fat
  • 1 cup sour cream
  • 1/3 cup finely grated peeled horseradish or more to taste
  • 1 tablespoon fresh lemon juice
  • Dash of Tabasco
  • Sea salt and freshly ground black pepper
  • Generous cup arugula
  • 2 tablespoons extra virgin olive oil
  • Chunk of Parmigiano Reggiano or Grana Padano cheese


  1. Freeze the beef for 45 minutes to an hour. Chill 4 large serving plates.
  2. In a medium bowl, whisk together the sour cream, horseradish, 2 teaspoons of the lemon juice, Tabasco, and salt and pepper to taste. If necessary, adjust the amount of horseradish to your liking. Cover and refrigerate for up to 1 day.
  3. Slice the beef into 1/8-inch slices, cutting across the grain. Place each between sheets of plastic wrap and pound with the smooth side of a meat mallet into uniformly thin slices.
  4. Using the back of a spoon, spread a tablespoon of the horseradish sauce over each plate. Arrange the carpaccio over the sauce, overlapping the slices to cover the plate.
  5. In a medium bowl, toss the arugula with the remaining 1 teaspoon lemon juice, the olive oil, and salt and pepper to taste. Mound greens in the center of plates. Shave the cheese over the top.

Recipe Notes

Note: Use leftover horseradish sauce as a dip or sandwich spread.