Appetizers David Rocco's Dolce Vita Dinner Lunch Meat

Beef Carpaccio with Pomegranate

By David Rocco’s Dolce Vita 


– 12 ounce whole beef tenderloin (340g)
– Bunch of arugula, torn
– Extra virgin olive oil, for drizzling
– Salt and cracked black pepper to season
– Grana Padano shavings
– 1 cup pomegranate seeds
– 1 lemon, juiced


Wrap your beef tenderloin in plastic wrap and place in the freezer for about 10 minutes.  This makes it easier to cut the beef.

Cut 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 from plastic wrap and place on a large plate. Add a few arugula leaves, a drizzle of extra virgin olive oil, salt and pepper, and Grana Padano cheese shavings over the raw meat.

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

Yield:  4 servings

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