Skip to Content
  • Prep
    15 min
  • Total
    1 hour 15 min
  • Servings

Beef Carpaccio with Parmesan Cheese and Hazelnuts


300 g (10 oz.) beef tenderloin (very fresh)

250 mL (1 cup) arugula

60 mL (¼ cup) toasted hazelnuts, peeled and coarsely ground

60 mL (¼ cup) Saputo Parmesan cheese petals

15 mL (1 tbsp) capers

Coarse sea salt and ground black pepper

Parmesan vinaigrette

60 mL (¼ cup) extra virgin olive oil

30 mL (2 tbsp) lemon juice

15 mL (1 tbsp) Saputo grated Parmesan cheese

5 mL (1 tsp) Dijon mustard

2 mL (½ tsp) sea salt

Ground black pepper


Wrap the beef tenderloin tightly with plastic wrap and place in the freezer for 1 hour.

Meanwhile, add all the vinaigrette ingredients to a sealable Mason jar. Seal the jar and shake vigorously. Set aside.

Using a sharp knife, cut the beef tenderloin into thin slices and place on a large serving dish. Garnish with arugula, toasted hazelnuts, Parmesan cheese petals and capers. Drizzle some of the vinaigrette over the carpaccio and season with sea salt and ground pepper. Serve immediately, with the remaining vinaigrette on the side.