Pin it There's something about the precise moment when a thin slice of beef catches the light just right, folded into an unexpected shape, that made me fall in love with this dish. I stumbled upon it at a gallery opening—not a restaurant—where a chef was serving these geometric folds as conversation starters. The simplicity hooked me, but what really got me was watching people unfold them slowly, savoring the anticipation before each bite.
My partner challenged me to make this for our dinner party last spring, and I remember standing in the kitchen, nervous about the folding part, when he wandered in with a cup of coffee and started offering unsolicited advice on origami technique. By the time I'd folded the third piece, I realized he was right—it was less about precision and more about confidence. The whole platter came together in under twenty minutes, and three people asked for the recipe before dessert.
Ingredients
- Beef carpaccio or roast beef, 300g: Slice it yourself if you can, or ask the butcher to run it through the slicer thin enough to bend without tearing, which makes folding infinitely easier and more forgiving.
- Extra virgin olive oil, 2 tbsp: Use something you actually like tasting because it's the backbone of everything here and there's nowhere for mediocre oil to hide.
- Soy sauce, 1 tbsp: Go gluten-free if that matters to you, but don't skip it—the umami is what makes people pause mid-bite.
- Lemon juice, 2 tsp: Fresh squeezed makes a visible difference in brightness, and honestly it takes thirty seconds.
- Dijon mustard, 1 tsp: Just a whisper of it, enough to add intrigue without announcing itself.
- Freshly ground black pepper, 1/2 tsp: Grind it right before mixing so you get those little flavor bursts throughout.
- Sea salt, 1/4 tsp: The kind that feels substantial between your fingers, not fine table salt.
- Baby arugula, 40g: This is your canvas—choose leaves that aren't bruised because they'll show.
- Toasted sesame seeds, 2 tbsp: Toast them yourself for two minutes in a dry pan and the whole kitchen smells like possibility.
- Chives, 1 tbsp finely chopped: Use both the chopped bits for garnish and keep a few whole stems handy for securing folds if needed.
- Shaved Parmesan, 50g: Use a vegetable peeler and get those thin, delicate shavings that actually melt on your tongue instead of sitting there like flakes.
Instructions
- Build Your Marinade:
- Whisk the olive oil, soy sauce, lemon juice, Dijon mustard, pepper, and salt together in a small bowl until everything looks emulsified and glossy. Taste it—it should make your eyes brighten a little, with no single flavor drowning out the others.
- Prepare the Canvas:
- Lay your beef slices on the cleanest surface you have (I use a cutting board lined with parchment paper to prevent any sticking). Brush each slice gently with the marinade, using just enough to coat it without making it soggy—this is where a light hand matters.
- Master the Fold:
- Here's where the magic happens and where patience beats speed every time. Take one slice and fold it into a triangle by bringing one corner to meet another, then fold again if you want extra layers. Or create a small fan by folding the beef back and forth like an accordion, about a quarter-inch wide each time. If a slice tears, just fold it into something irregular and beautiful—imperfection is part of the charm. If you need extra security, slip a chive stem through the folds or use a small cocktail pick.
- Compose Your Platter:
- Scatter the baby arugula across your serving platter in loose piles, creating little nests where the folded beef will rest. This isn't about perfection—it's about giving the beef somewhere interesting to land.
- Layer Your Glory:
- Arrange all your folded beef pieces on top of the arugula, leaving them just slightly separated so people can grab one without toppling the others. Now sprinkle the toasted sesame seeds across the whole platter, scatter the chopped chives, and finish with those paper-thin Parmesan shavings. The colors should look like a small landscape.
- The Final Flourish:
- Just before serving—and I mean literally just before, not five minutes before—drizzle that reserved marinade lightly across everything. This is the moment it transforms from pretty to irresistible.
Pin it The moment that stuck with me was when my friend—the one who usually skips appetizers—ate three of these in a row without saying a word, just made this satisfied expression, and then asked if I'd make them for her book club. That's when I knew this was more than just a pretty plate; it was something that makes people slow down and actually taste.
The Art of the Fold
Folding beef sounds intimidating but it's honestly just about getting comfortable with your hands. The first fold is always the scariest—you're convinced the beef will tear or look clumsy. By the third or fourth fold, your hands remember what they're doing and you find your rhythm. I started thinking of it like origami but with edible paper, and suddenly it felt playful instead of stressful. The key is that each fold doesn't need to be identical; variation is what makes a platter look artfully composed rather than assembly-line sterile.
Marinade Magic
This marinade works because it's a conversation between sweet, salty, sour, and spicy without any single note overpowering the beef itself. The Dijon mustard is the quiet anchor that lets you taste the lemon and soy without tasting them separately. I learned this the hard way when I made a version with too much lemon and it tasted like I'd just squirted citrus over expensive meat. Now I taste as I go, and I encourage you to do the same because your palate is your most reliable tool in the kitchen.
Serving & Pairing Ideas
Serve this when you want people to remember you as someone who can pull off elegance without pretension. It pairs beautifully with a crisp Sauvignon Blanc that echoes the lemon in the marinade, or a dry rosé if you want something lighter. If you're feeling adventurous, serve it alongside thin slices of toasted baguette for people who want to turn it into a bite-sized open sandwich, or keep rice crackers on hand for those seeking that subtle crunch. The arugula and sesame seeds add enough texture that you don't technically need crackers, but having them nearby means no one feels like something's missing.
- Toast your baguette slices just before serving so they stay crispy and warm.
- If you make this hours ahead, wait to add the final marinade drizzle and sesame until the last possible moment so nothing gets soggy.
- For a pescatarian twist, substitute thinly sliced tuna or salmon and it becomes something completely different but equally stunning.
Pin it This is the kind of dish that reminds you why people gather around food in the first place. It's an appetizer that doesn't feel like a warm-up act—it's the main event.
Recipe Q&A
- → How do I fold the beef into geometric shapes?
Lay each thin beef slice flat and gently fold into triangles, squares, or fan shapes using light pressure. Secure with chive stems or cocktail picks if needed.
- → Can I substitute beef with other proteins?
Yes, thinly sliced tuna or salmon works well for a pescatarian alternative without altering the presentation or flavors significantly.
- → What is the best way to marinate the beef slices?
Whisk olive oil, soy sauce, lemon juice, Dijon mustard, salt, and pepper. Lightly brush this mixture onto beef slices, reserving some for drizzling before serving.
- → How should I plate the folded beef for serving?
Arrange the folded beef atop a bed of baby arugula. Sprinkle with toasted sesame seeds, chopped chives, and shaved Parmesan for a balanced presentation.
- → Are there recommended pairings for this dish?
This dish pairs beautifully with crisp Sauvignon Blanc or a dry rosé, and can be served alongside thin baguette slices or rice crackers.