Beef Carpaccio with Pomegranate

  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 20 min
  • Yield: 4 servings
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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


  1. 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.