Name: Allegros CARPACCIO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz beef tenderloin (center-cut, well-chilled); 3 tbs extra-virgin olive oil; 1 tbs fresh lemon juice; 1 tbs capers, rinsed and drained; 2 cups arugula (baby greens); 1 oz Parmesan Reggiano, shaved; 2 tsp pine nuts, lightly roasted; 0.5 tsp coarse sea salt or flake salt; 0.25 tsp freshly ground black pepper; 0 to taste optional: good-quality flaky sea salt for finishing

Method

Carpaccio

Prepare the beef for slicing

Trim any silverskin or excess fat from the beef tenderloin. Wrap the whole piece tightly in plastic wrap and place in the freezer for 25–40 minutes until firm but not fully frozen — this makes it much easier to slice paper-thin.

Roast the pine nuts

While the beef chills, warm a small skillet over medium-low heat. Add the pine nuts and toast, shaking the pan frequently, until they are fragrant and just golden, about 2–3 minutes. Transfer to a plate to cool so they don't continue cooking in the hot pan.

Slice the beef

Remove the beef from the freezer. Using a very sharp chef's or slicing knife, cut the tenderloin into the thinnest slices possible (aim for 1–2 mm). For uniformly thin slices, you can place each slice between two sheets of plastic wrap and gently pound with the flat side of a meat mallet or rolling pin until nearly translucent.

Arrange the slices

On a large serving platter or individual plates, overlap the beef slices in a single layer so they lie flat and slightly cover one another.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, a pinch of coarse sea salt (about 1/4 tsp) and freshly ground black pepper (about 1/8 tsp) until emulsified. Taste and adjust acidity or seasoning as desired.

Dress and top

Drizzle about half of the dressing evenly over the arranged beef slices. Scatter the rinsed capers across the meat, then pile the arugula lightly in the center or evenly over the slices. Drizzle the remaining dressing over the arugula (and beef if needed).

Finish with garnishes

Scatter the toasted pine nuts over the salad. Using a vegetable peeler, shave the Parmesan into thin slivers and distribute them over the beef. Sprinkle the remaining coarse sea salt and freshly ground black pepper to taste; finish with a few flakes of good-quality sea salt if desired.

Serve

Serve immediately at just-chilled temperature. Provide a lemon wedge on the side if guests want extra brightness. Carpaccio is best eaten the same day it is prepared.

Carpaccio Recipe