Beef Carpaccio

Thinly sliced, beef carpaccio is all about simplicity and the quality of its ingredients. The meat, tender and delicate, pairs beautifully with the slightly peppery freshness of arugula, the brightness of lemon, and shaved parmesan that adds texture and depth. A light, fresh dish, perfect as a starter or for a springtime meal. To complement this balance, a structured and expressive Argentine Malbec naturally finds its place, bringing fruit and roundness without weighing the dish down.

Ingredients

Serves 4

• 400 g beef tenderloin (carpaccio quality)
• 80 g arugula
• 60 g parmesan (block)
• 1 lemon
• 4 tbsp extra virgin olive oil
• Fleur de sel
• Freshly ground black pepper
• (optional) pine nuts or capers

Method

1. Prepare the meat

1. Place the beef tenderloin in the freezer for 30 minutes to make slicing easier.
2. Slice it very thinly using a sharp knife.

2. Plate the carpaccio

1. Arrange the beef slices in a single layer on large plates.
2. Spread them evenly for a uniform presentation.

3. Season and garnish

1. Drizzle with olive oil and a squeeze of lemon juice.
2. Add a pinch of fleur de sel and a few turns of freshly ground pepper.
3. Top with arugula.
4. Shave the parmesan using a peeler and distribute over the dish.
5. Optionally add a few pine nuts or capers.

4. Serving

1. Serve immediately.
2. Carpaccio is best enjoyed well chilled, right after preparation.

Antisto Tradition

DO Mendoza · 2019

From the terroirs of Luján de Cuyo and Maipú, this Malbec reveals aromas of blackcurrant and blackberry, with subtle spicy notes. Its supple structure and smooth texture naturally complement the finesse of the carpaccio.

On the palate, ripe fruit brings depth without heaviness, while the wine’s freshness extends the balance between the meat, parmesan, and arugula. A direct, precise, and harmonious pairing.