Beef Carpaccio with Pomegranate

TOTAL TIME: 50 min
Prep: 30 min
Inactive Prep: 20 min
Cook: --
YIELD: 4 servings
LEVEL: Intermediate


  • 12 ounces whole beef tenderloin
  • Bunch of arugula, torn
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • Parmigiano Reggiano cheese, shavings
  • 1 cup pomegranate seeds
  • Juice of 1 lemon
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      Wrap the beef tenderloin in plastic wrap and place in the freezer for about 20 minutes. This makes it easier to slice the beef.

      Cut the beef into 1/4-inch slices and place each slice between 2 pieces of plastic wrap. With a beef pounder, flatten out the beef until it is paper thin.

      Remove the beef from the plastic wrap and arrange in one layer on a large plate. Layer a few arugula leaves, a drizzle of extra-virgin olive oil, salt and pepper, and cheese shavings over the raw meat.

      Add a generous amount of pomegranate seeds and freshly squeezed lemon juice, just before serving.


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