Carpaccio Recipe
Beef Tenderloin + caper + lemon aioli + parmigiano + arugula + crostini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Lemon Aioli
Method
Preparation of Beef Tenderloin
- 1
Slice the Beef
Using a sharp knife, slice the beef tenderloin into thin rounds, about 1/8 inch thick. For best results, place the beef in the freezer for about 30 minutes prior to slicing to make it easier to cut.
- 2
Arrange on Plate
Lay the sliced beef tenderloin in a single layer on a large serving plate, slightly overlapping the slices.
Making Lemon Aioli
- 3
Prepare the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk together until smooth and creamy. Adjust seasoning to taste.
Assembly
- 4
Top with Ingredients
Sprinkle the capers evenly over the arranged beef slices. Drizzle the prepared lemon aioli over the beef.
- 5
Garnish
Shave the Parmigiano-Reggiano cheese over the top using a vegetable peeler. Add a handful of arugula on top for freshness.
- 6
Serve with Crostini
Serve the carpaccio alongside crostini for a delightful crunch.
