Carpaccio: A Traditional Italian Appetizer

Carpaccio: the dish that proves raw ambition pays off! This ultra-thin, fancy-yet-effortless Italian appetizer turns raw beef (or fish, or even veggies) into a delicate masterpiece—because sometimes, the best cooking is no cooking at all.

Carpaccio is what happens when someone looks at a steak and thinks, What if we just stopped here? A dish so delicate, it’s practically whispering, “I’m fancy, but I don’t try too hard.”

Step 1: Place the filet mignon steaks in the freezer for about 15-20 minutes. This makes them easier to slice thinly.

Step 2: Once slightly firm, use a sharp knife to slice the steaks as thinly as possible. 

Step 3: Preheat a dry skillet over medium heat.

Step 4: Add the pine nuts to the skillet and roast them, stirring frequently, until they are golden brown and fragrant (about 2-3 minutes).

Step 5: Remove the pine nuts from the skillet and set aside to cool.

Step 6: Arrange the thin slices of filet mignon on a large plate, spreading them out in a single layer.

Step 7: Lightly season the sliced filet mignon with salt and pepper to taste.

Step 8: Sprinkle the roasted pine nuts over the dish.

Step 9: Add shaved Parmesan cheese on top.

Step 10: Scatter the arugula lettuce over the top of the meat slices.

Whether you see it as the ultimate minimalist meal or just an excuse to eat fancy deli slices, Carpaccio proves that less is more—especially when “less” means skipping the stove entirely.