Save I first folded beef into these geometric shapes on a quiet Sunday afternoon, standing at my kitchen counter with nothing but time and a block of carpaccio that seemed too beautiful to serve any ordinary way. There's something about working with such delicate, thin meat that makes you slow down—each fold becomes a small meditation, a chance to turn simple ingredients into something unexpected. My guests that evening kept picking them up before sitting down, unable to resist the visual intrigue, and I realized I'd stumbled onto something that felt more like edible origami than a recipe.
The first time I made this for a dinner party, I was honestly nervous about serving raw beef in fancy folds, worried someone would judge me for taking shortcuts. But as people arrived and saw the platter arranged on a bed of peppery arugula, with sesame seeds catching the light like tiny jewels, something shifted—it stopped being appetizers and became an event, a talking point before we'd even sat down.
Ingredients
- Beef carpaccio or thinly sliced roast beef (300 g): The star here—ask your butcher to slice it paper-thin, thinner than you think you need, because that's what lets you fold it without tearing.
- Extra virgin olive oil (2 tbsp): This carries flavor into every fold, so don't skimp on quality.
- Soy sauce (1 tbsp): Adds umami depth; grab a gluten-free version if that matters to your table.
- Lemon juice (2 tsp): A bright counterpoint that keeps the beef from feeling too heavy.
- Dijon mustard (1 tsp): A whisper of sharpness that makes people pause and ask what they're tasting.
- Freshly ground black pepper and sea salt (1/2 tsp and 1/4 tsp): Season generously—beef needs it.
- Baby arugula (40 g): Your base layer, peppery and tender.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can; the warmth releases an aroma that makes the whole kitchen smell intentional.
- Finely chopped chives (1 tbsp): Bright green notes and a mild onion whisper.
- Shaved Parmesan cheese (50 g): Use a vegetable peeler to create delicate curls.
Instructions
- Make the marinade:
- Whisk together olive oil, soy sauce, lemon juice, Dijon mustard, pepper, and salt in a small bowl until the mustard dissolves and everything becomes one glossy emulsion. Taste it—it should make your mouth want more.
- Prepare and marinate the beef:
- Lay beef slices flat on a cutting board and brush each one lightly with marinade, keeping back some for the final drizzle. The beef should glisten but not be soaked; you're flavoring, not drowning.
- Fold into shapes:
- This is where patience becomes your best tool—fold each slice into triangles, squares, or origami-style fans using gentle, deliberate pressure. If a fold isn't holding, use a chive stem or cocktail pick to anchor it, but the goal is folds that feel organic, not fussy.
- Arrange on the platter:
- Line your serving plate with baby arugula first, creating a soft, peppery cushion, then arrange the folded beef pieces on top. They should look like edible geometry, each one slightly different.
- Finish and serve:
- Scatter toasted sesame seeds, chopped chives, and shaved Parmesan over the folds, then drizzle with the remaining marinade just before guests arrive. The timing here matters—you want everything tasting fresh, not marinating into submission.
Save There was a moment during that first dinner party, when someone picked up a folded piece and held it up to the light, admiring the translucency and the delicate folds, that I realized this dish had stopped being about technique and become about creating a small moment of wonder before eating. Food doesn't always have to do that, but when it does, everything tastes better.
The Art of the Fold
Folding beef is less about following rules and more about finding your own geometry—some people fold tight origami triangles, others create loose fan shapes that catch light differently. I've learned that the inconsistency is actually the charm; each piece tells a small story of your hand's movement. The key is commitment; hesitant folds crease and tear, but confident folds, even imperfect ones, hold their shape and look intentional.
Pairing and Serving
Serve this as the first thing guests see at a dinner party, or build it as part of a larger charcuterie moment with cheeses and cured meats. A crisp Sauvignon Blanc cuts through the richness beautifully, while a dry rosé adds a floral note that complements the sesame. You can also offer thin baguette slices or rice crackers on the side, though honestly, most people prefer eating these with their hands—it's part of the experience.
Making It Your Own
Once you've made this once, you'll start seeing variations everywhere—a drizzle of truffle oil transforms the flavor profile into something more luxurious, while thinly sliced tuna or salmon opens the door to a pescatarian version that's equally stunning. I've also played with swapping the sesame for toasted pine nuts, or adding a touch of wasabi to the marinade for guests who like heat. The structure is solid enough to hold these experiments, which is what makes it such a fun recipe to revisit.
- For extra depth, add a single drop of truffle oil to the marinade and let it whisper through each bite.
- Keep the beef cold throughout the entire process—a warm slice won't fold cleanly and the folds won't hold their shape.
- If you're short on time, you can assemble these up to 4 hours ahead and add the sesame seeds and final drizzle just before serving to keep everything crisp.
Save This appetizer proves that you don't need hours of cooking to create something memorable—sometimes all it takes is thinly sliced meat, a thoughtful marinade, and the willingness to play. Serve it with confidence and watch people fall in love with the simplicity hiding inside the careful folds.
Recipe FAQ
- → How do you fold the beef into geometric shapes?
Gently fold thin beef slices into triangles, squares, or fan shapes using light pressure to hold the forms. Secure with chive stems or cocktail picks if needed.
- → What type of beef works best for folding?
Very thinly sliced beef carpaccio or roast beef ensures flexibility and ease when folding into intricate shapes without tearing.
- → Can I substitute the beef with other proteins?
Yes, thinly sliced tuna or salmon can be used for a pescatarian variation while maintaining texture and flavor balance.
- → How is the marinade prepared and applied?
Whisk olive oil, soy sauce, lemon juice, Dijon mustard, pepper, and salt. Lightly brush onto beef slices before folding and drizzle remaining marinade before serving.
- → What garnishes complement this appetizer?
Baby arugula provides fresh contrast, while toasted sesame seeds, chopped chives, and shaved Parmesan add nutty, herbal, and creamy notes.
- → Are there any allergen considerations?
This dish contains soy, mustard, and milk from Parmesan. Use gluten-free soy sauce if sensitive to gluten and check all ingredient labels.