Beef Carpaccio Recipe
Seared beef tenderloin, arugula, parmesan cheese, capers topped with a lemon aioli and served with toasted crostini.
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Ingredients
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Beef & Finish
Lemon Aioli
Crostini
Method
Beef & Finish
Prepare and chill beef
Pat the beef tenderloin dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Place on a plate, cover tightly with plastic wrap, and chill in the refrigerator for 15–20 minutes to firm slightly (this makes slicing easier).
Sear the beef (short crust)
Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon extra-virgin olive oil and swirl. Sear the tenderloin on all sides for 20–30 seconds per side—just enough to develop a thin browned crust but keep the interior rare. Remove to a cutting board and let rest for 5 minutes.
Freeze briefly for thin slicing
After resting, place the seared beef on a tray and put into the freezer for 10–12 minutes (or refrigerate 30 minutes) until very firm but not frozen solid. This firms the meat so you can cut paper-thin slices.
Slice the beef
Using a very sharp knife, slice the beef across the grain into paper-thin slices (aim for 1/16–1/8 inch). If needed, overlap slices on a cutting board and use the flat of a knife or a meat mallet lightly to flatten slightly for uniform thinness.
Plate
Arrange thin beef slices on chilled plates in a single layer or slightly overlapping rosette. Scatter 2 cups packed arugula evenly over/around the beef. Shave or break 1 ounce parmesan into ribbons or shards and distribute over the plate. Sprinkle 2 tablespoons capers across the beef and greens. Finish with 1–2 teaspoons fresh lemon juice squeezed over the carpaccio and a thin drizzle (about 1 teaspoon) of extra-virgin olive oil.
Lemon Aioli
Make the aioli while the beef chills for slicing: In a small bowl whisk together 1 tablespoon mayonnaise, 1 teaspoon plain Greek yogurt, 1 teaspoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, and 1 teaspoon extra-virgin olive oil until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust—add up to 1/2 teaspoon more lemon juice or a pinch more salt if desired. Transfer to a squeeze bottle or small spoon for plating.
Dot or lightly streak the aioli over the arranged beef—use small dollops or thin lines so it complements rather than overpowers the dish.
Crostini
Preheat the oven to 400°F (200°C). Arrange 12 baguette slices on a baking sheet. Brush each slice lightly with melted butter or olive oil and sprinkle with a pinch of fine sea salt if using.
Toast in the oven for 6–8 minutes, flipping once halfway through, until edges are golden and crisp. Remove from oven and while still warm, rub the top of each crostini with the cut side of the halved garlic clove for a subtle garlic aroma.