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Join Daniel and Mirra from The Perennial Plate as they show you a recipe for Beef Carpaccio inspired by their recent trip to Italy.

Beef Carpaccio


  • Grass fed beef ribeye, sirloin, tenderloin

  • Asparagus stalks (Thinly shaved)

  • Small bunch of pea shoots

  • 1 lemon

  • Olive oil

  • Fancy salt

  • Plastic wrap

  • Parmesan cheese

  • Edible flowers (if they are in your backyard)


  1. Thinly slice the beef, place it between plastic wrap, you want the circumferance to be about half of the plate you are serving it on.

  2. Pound it with your fist until it increases to the size of the plate (almost double).

  3. Slice asparagus and warm in olive oil and salt.

  4. Sprinkle the beef with fancy salt and then garnish the beef with the asparagus, pea shoots and flowers as well as olive oil and lemon juice.

  5. Serve and eat immediately.

Beef Carpaccio




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Coming right up

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- [Daniel] This is Mirra, she's the camera girl. - [Mirra] This is Daniel, he's the chef. - We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes, inspired by these adventures. This is the Perennial Plate In the Kitchen. How's my hair? - [Voiceover] The same. - This week's episode is about. - Love. - Italy. About love. Mirra and I got engaged in Italy. - [Mirra] What? In a Parmesan cheese cave. But this video is about Italy. We made a video called 10 Things We Love About Italy where we literally got to go around and see our 10 favorite artisan products. So, balsamico, Parmesan, pasta, wine, olive oil. - [Mirra] Truffles. - A total of 10 things. - There are many more, but we couldn't fit them in. - Yeah. - Because we were so busy getting engaged. - Are you paying attention? Italy's all about seasonality. Italy's all about simplicity. So, what we're making is beef carpaccio with spring salad and Parmesan. Is that good? - Yeah, it was fine then. - So here we go. - Perfect. - Since we're hungry, what we're gonna do is, take the actual loin for the carpaccio and then the rest of it we're gonna use to sear ourselves a quick steak. You wanna cut away a lot of the sinew. So, here's our steak. So, you can freeze this to make it firmer for cutting. Cut as thin as you can. You know, like this. Will you grab me that plastic wrap, Mirra? So, then we're going to lay this out. I guess I didn't need all that plastic wrap. So then, take your plastic wrap and put it over the other side. Too much plastic wrap. And then. - [Voiceover] What's happening right now is total performance art. - Okay, once you have pounded out your meat, form it a little closer. You don't want a whole lot of holes 'cause this is gonna end up what it looks like on your plate. Then, get a plate, flip it over. Did you get that? - Roughly. - [Daniel] Pull back that plastic wrap. It's Italy, so it's rustic, you know. - Yeah. - Okay, the idea is to have warm asparagus with room temperature beef and cold pea shoots, so it's kind of, you know, texture, temperature. Whenever you're cooking, you wanna be thinking about texture, temperature, acidity, heat, sweetness and so this is playing with the texture, temperature thing. I had a peeler. I think Lizzie took it or something. Anyways, make strips of asparagus. - [Mirra] This job is cool. - Like that. There are some vegetables that cook better in water and there are some vegetables that cook better in oil based on how their flavor releases. Asparagus, for example, you wanna cook it in oil which helps it keep in the flavor. We're really just doing little more than heating it up, bringing out a little bit of the color and the flavor of the asparagus. Pea shoots are the thing that come out before the peas actually form and they're very tender and delicious. You break them apart into little, pretty pieces. And does anyone want to go out to the garden with me to pick some flowers? Do you wanna go out and pick flowers with me? Do you? Okay. - [Mirra] Did you let the cat out? - I let Chuck out, sorry. Okay, back inside. We are ready to assemble. So, grass fed beef, salt, tasty. Our beautiful asparagus, our pea shoots, a couple ribbons of sorrel sprinkled about, our arugula flowers, lemon, olive oil. Now we're onto Parmesan cheese. - Aw. - Just a little cloud. Oh my god, that looks so good. That's really what I want to eat all the time. Anyways, I'm gonna take a picture with my phone. Then, good puppy. So, since we're eating raw beef, you can eat sort of like caveman style, you know. It's good. Lemon juice very quickly starts to cook that piece, so eat it quickly.

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