Save to Pinterest I discovered this dish at an intimate dinner party where my friend casually arranged some beef slices into geometric folds on a platter, and I realized I'd been thinking about appetizers all wrong. The precision and artistry weren't pretentious at all—they were playful, a way of saying 'I took a moment to make something feel special for you.' Since then, I've made it countless times, and it never fails to spark conversation the moment it hits the table.
The first time I made this for a dinner party, I was nervous about the raw beef, but watching guests lean in to look before they tasted it reminded me that food isn't always about filling your stomach. It's about that moment of curiosity, the pause before a bite, the small pleasure of something unexpected.
Ingredients
- Beef carpaccio or thinly sliced roast beef (300 g): The thinner the slice, the more tender each bite becomes—ask your butcher to slice it on the meat slicer, paper-thin, and keep it cold until the last moment.
- Extra virgin olive oil (2 tbsp): Use one you'd actually taste on its own, because it's the backbone of your marinade and there's nowhere to hide.
- Soy sauce (1 tbsp): Check for gluten-free if that matters to you; the umami depth is what keeps people reaching back for more.
- Lemon juice (2 tsp): Fresh lemon only—the bottled stuff tastes like it's already given up.
- Dijon mustard (1 tsp): This adds a quiet sharpness that wakes up your palate without announcing itself.
- Freshly ground black pepper (1/2 tsp): Grind it yourself just before mixing; pre-ground pepper is like yesterday's news.
- Sea salt (1/4 tsp): A light hand here goes a long way since the soy sauce brings its own saltiness.
- Baby arugula (40 g): The peppery bite of arugula is the perfect bed for the beef, a flavor echo that feels intentional.
- Toasted sesame seeds (2 tbsp): Toast your own seeds in a dry pan for two minutes if you can—the difference between fresh and stale sesame is the difference between a good dish and an unforgettable one.
- Finely chopped chives (1 tbsp): These aren't just garnish; they're the delicate green that makes everything look alive on the plate.
- Shaved Parmesan cheese (50 g): Use a vegetable peeler on a block of good Parmesan, not the pre-shaved kind that tastes like nothing wrapped in plastic.
Instructions
- Mix your liquid courage:
- Whisk the olive oil, soy sauce, lemon juice, Dijon mustard, pepper, and salt together in a small bowl until they look unified and smell like a whisper of the ocean. Set half aside for drizzling later.
- Prepare your canvas:
- Lay each paper-thin beef slice flat on a cutting board or clean surface, working with one at a time so they don't stick to each other. They should drape slightly, almost like fabric.
- The brush moment:
- With a pastry brush, apply the marinade to each slice with a light hand—you want to flavor it, not soak it. The beef should glisten, not glisten then weep.
- Fold with intention:
- Now comes the quiet part where you fold each slice into your shape—triangles, squares, fans, origami cranes if you're feeling ambitious. Use gentle pressure and trust that the beef has enough body to hold its shape; if it resists, you're pushing too hard.
- Arrange your landscape:
- Line your serving platter with the baby arugula as your base, then nestle each folded beef piece onto it like small sculptures in a gallery. This is where it starts to feel like art.
- The final flourish:
- Scatter the toasted sesame seeds across everything, sprinkle the chives for color, and dust with shaved Parmesan. Just before your guests arrive or just before serving, drizzle the remaining marinade over the whole arrangement.
Save to Pinterest I remember serving this to my mother, who took one look and asked if I'd 'actually made that,' and when she tasted it, the surprise in her face was worth more than any compliment. That's what this dish does—it delights before it even reaches your mouth.
The Theater of Raw Beef
Serving raw beef used to intimidate me until I realized that beef carpaccio has been celebrated in Italian and South American kitchens for centuries. The ritual of slicing it thin, marinating it delicately, and presenting it with care transforms something that sounds alarming into something that feels luxurious. Quality matters here more than anywhere else in cooking—if you're nervous, start with beef from a trusted butcher who understands what you're doing.
Folding as Meditation
The folding process is oddly calming if you let it be, a small act of creation that doesn't require anything but focus and your hands. I've found that if I'm stressed or overthinking something in my life, ten minutes of carefully folding beef slices somehow resets my mind. There's no judgment in it, no way to fail—only shapes and the satisfaction of repetition.
Make It Your Own
Once you've made this once, you'll start imagining variations before you've even cleaned up. The formula is forgiving, and the structure is flexible enough to bend toward what you have or what you're craving.
- Thinly sliced tuna or salmon works beautifully if beef isn't your direction, especially with a sprinkle of wasabi in the marinade.
- A touch of truffle oil in the marinade turns this from dinner-party-nice into special-occasion-memorable.
- Serve alongside thin slices of toasted baguette or rice crackers if you want your guests to have something to hold onto.
Save to Pinterest This dish taught me that sometimes the most impressive meals are the ones that require no heat and no stress, only intention and the smallest details done right. Serve it when you want to show someone they matter without saying a single word.
Questions & Answers
- → How thin should the beef slices be?
The beef should be as thin as possible, similar to carpaccio or deli slices, to allow easy folding and tenderness.
- → Can I use other proteins instead of beef?
Yes, thin slices of tuna or salmon can be substituted for a pescatarian variation with similar folding techniques.
- → What is the purpose of the marinade?
The marinade adds a rich savory flavor and moisture, complementing the delicate beef and enhancing overall taste.
- → How to keep the folded shapes intact?
Use gentle pressure when folding and secure with chive stems or cocktail picks if needed to maintain the shapes.
- → What garnishes work well with this preparation?
Fresh baby arugula, toasted sesame seeds, chopped chives, and shaved Parmesan provide texture and bursts of flavor.
- → Is this dish gluten-free?
Yes, as long as gluten-free soy sauce is used, the dish remains suitable for gluten-free diets.