Carpaccio Recipe
Finely sliced raw beef tenderloin, parmigiana, capers, Dijon mustard
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Ingredients
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Carpaccio
Method
Carpaccio
- 1
Prepare the beef
Trim the tenderloin of any silverskin and excess fat. Pat it very dry. Coat lightly with the neutral oil to help keep it from sticking, then wrap tightly in plastic wrap and place in the coldest part of the freezer for 25–35 minutes until firm but not frozen solid. Chilling will allow you to slice the beef paper-thin.
- 2
Slice the beef
Remove the beef from the freezer. Using a very sharp knife (or meat slicer if available), slice the tenderloin across the grain into the thinnest slices possible (aim for 1–2 mm). If the slices are still too thick, overlap them slightly on a cutting board, place another sheet of plastic over them and gently press with the side of the knife or use the dull side to shave thinner slices.
- 3
Arrange on plates
Lay the slices in a single layer on chilled plates or a platter, slightly overlapping to form a circular layer or fan shape, covering the serving area evenly. Work quickly so the beef remains cold.
- 4
Make the dressing
In a small bowl whisk together the Dijon mustard, lemon juice and 2 tablespoons of the olive oil until smooth and slightly emulsified. Season with a pinch (about 1/8 tsp) of salt and a few grinds of black pepper. Taste and adjust acidity or mustard as desired.
- 5
Finish the carpaccio
Drizzle the remaining 2 tablespoons of olive oil evenly over the arranged beef. Spoon the mustard-lemon dressing over the meat in small dots or a thin stream. Scatter the rinsed capers evenly across the slices. Sprinkle the grated parmigiano-reggiano over the top so it lightly covers the beef.
- 6
Season and garnish
Finish with a light sprinkling of the remaining sea salt (use flaky salt sparingly) and the remaining freshly ground black pepper. If using, place small handfuls of arugula or microgreens around or on top of the carpaccio for color and peppery contrast.
- 7
Serve
Serve immediately while the beef is chilled. Provide crusty bread or crostini on the side if desired.