Beef Tenderloin Carpaccio — Elegant Raw Perfection at Taperia La Mina
Our Beef Tenderloin Carpaccio is a study in elegance and restraint. Paper-thin slices of the finest raw beef tenderloin are fanned across a chilled plate, then dressed with peppery arugula, shavings of aged Parmesan, a drizzle of truffle oil, and a squeeze of fresh lemon. This dish — inspired by the Italian classic but given a distinctly Spanish twist — is a celebration of extraordinary ingredients that need nothing more than careful handling and impeccable timing.
The Art of Carpaccio
Carpaccio was invented in 1950 at Harry’s Bar in Venice, when the restaurant’s owner, Giuseppe Cipriani, created the dish for a customer whose doctor had ordered her to eat raw meat. The dish was named after the Renaissance painter Vittore Carpaccio, known for his vivid use of red and white. At Taperia La Mina, we honor this tradition by slicing our beef so thin that it is almost translucent, creating a canvas for the vibrant colors of arugula, Parmesan, and truffle.
Our Ingredients
The quality of a carpaccio depends entirely on the quality of the beef. At Taperia La Mina, we use only the finest beef tenderloin, which is trimmed of all sinew, briefly seared on the outside for food safety, then chilled and sliced on a meat slicer at the thinnest possible setting. The arugula is wild, with an intense peppery bite. The Parmesan is aged 24 months, with a crystalline, nutty complexity. And the truffle oil — used sparingly — adds an earthy, luxurious aroma that elevates the entire dish.
Pairing Suggestions
This elegant starter pairs beautifully with a glass of champagne or a light, mineral-driven white wine. It makes a stunning beginning to a special meal at Taperia La Mina, followed by one of our paellas or grilled seafood. Start your meal in style at Taperia La Mina.