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ROMANTIC BEEF CARPACCIO WITH GARLIC-CHILI PASTA SALAD

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ROMANTIC BEEF CARPACCIO WITH GARLIC-CHILI PASTA SALAD

ROMANTIC BEEF CARPACCIO WITH GARLIC-CHILI PASTA SALAD

A delicate and elegant Sunday lunch inspired by a Parisian meal: thinly sliced tender beef carpaccio drizzled with olive oil and lemon, topped with fresh Parmesan. Paired with a vibrant pasta salad tossed in garlic-infused olive oil, chili flakes, and fresh basil for a perfect balance of flavors.

πŸ•’ Prep Time: 30 min

🍽️ Yields: 2 servings

Ingredients

For the Beef Carpaccio:

  • 200 g beef tenderloin or sirloin
  • Freshly grated Parmesan cheese
  • Extra virgin olive oil
  • Lemon juice
  • Salt and freshly ground black pepper

For the Pasta Salad:

  • 250 g short pasta (penne, rigatoni, etc.)
  • 4 garlic cloves, thinly sliced
  • Β½ bell pepper (use a mix of yellow, green, and red slices if desired)
  • 15 grinds chili flakes
  • 7 fresh basil leaves, sliced thinly
  • 8 tbsp olive oil
  • Salt, to taste

Instructions

1. Prepare the Beef

  • Slice beef into thin Β½ cm slices.
    Tip: For paper-thin slices, chill beef in the freezer until firm, then slice with a meat slicer or very sharp knife. If using a slicer, skip steps 2 and 3.
  • Arrange half the slices on a plastic wrap sheet, side by side. Cover with another sheet of plastic wrap.
  • Gently pound the beef with a meat mallet (flat side) or the bottom of a glass, starting from the center and moving outward, careful not to tear the meat. Repeat with the remaining slices.
  • The flattened beef can be stored between plastic sheets in the fridge for up to 4 hours.
  • Remove the top plastic wrap and carefully flip the beef onto a serving plate. Remove the second plastic wrap.
  • Drizzle with olive oil and lemon juice, season with salt and pepper.
  • Grate fresh Parmesan on top using a vegetable peeler.

2. Prepare the Pasta Salad

  • Cook pasta in salted boiling water according to package instructions. Drain, reserving a few tablespoons of pasta water.
  • Meanwhile, heat olive oil in a pan over low heat. Add sliced garlic and sautΓ© gently for 5 minutes until golden and fragrant. Remove garlic from the pan.
  • Add finely diced bell pepper to the pan and sautΓ© for 5 minutes until slightly softened.
  • Add chili flakes and cook for 1 minute more.
  • Toss the cooked pasta into the pan with the pepper and chili mixture, adding 2-3 tablespoons of reserved pasta water. Season with salt to taste.
  • Remove from heat and stir in sliced basil.

3. Serve

  • Serve the beef carpaccio with a portion of warm or room-temperature pasta salad on the side.

πŸ’‘ Tips

  • Use fresh, high-quality beef for the best texture and flavor.
  • Pounding the beef gently ensures tenderness without tearing.
  • Adjust chili flakes according to your spice tolerance.
  • Pasta salad can be served warm or at room temperature for best flavor.

πŸŽ‰ Perfect For

  • Romantic dinners at home
  • Elegant weekend lunches
  • Light and flavorful meals