Beef Carpaccio Recipe

Chill and thin-slice the beef

Place the trimmed beef tenderloin on a small tray, brush with 1 tsp neutral oil, season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Wrap tightly in plastic wrap and freeze for 25–35 minutes until very firm but not frozen solid — this makes slicing paper-thin easier.

Slice the beef

Using a very sharp knife, slice the chilled beef across the grain as thinly as possible (about 1–1.5 mm). If desired, sandwich the log between two sheets of plastic wrap and press with the flat of the knife or a rolling pin to even thinner. Fan the slices out on a chilled serving plate to cover the surface in a single layer.

Prepare the salad components

Toss together 2 cups mixed salad greens, 1/2 cup julienned cucumber, 1/4 cup julienned daikon or radish, 1 tbsp sliced scallions and 2 tbsp chopped cilantro in a bowl. Keep the salad lightly dressed — for now leave undressed until plating so it remains crisp.

Dress and dress lightly

When ready to serve, drizzle about half of the Ginger & Coriander Dressing over the salad (see dressing directions). Toss gently to coat; the salad should be lightly dressed, not soggy.

In a small bowl or a jar, combine 1 tsp finely grated fresh ginger, 2 tbsp finely chopped coriander (cilantro stems and leaves), 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp mirin, 1/2 tsp sesame oil, 2 tbsp neutral vegetable oil, 1/2 tsp honey, 1 tsp fresh lime juice and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and tasting balanced between salty, tangy and slightly sweet. Adjust to taste — add a little more honey for sweetness or a touch more lime for brightness.

Make the unagi mayo by stirring together 3 tbsp mayonnaise with 1 tbsp unagi sauce (eel sauce). If desired, add 1/4 tsp yuzu kosho or a few drops of rice vinegar to lift the flavor. Transfer to a small squeeze bottle or use a small spoon for finishing.

Assemble and finish

Place the lightly dressed Asian salad near the center or to one side of the carpaccio-covered plate. Drizzle the remaining Ginger & Coriander Dressing sparingly over the beef slices (about 1–2 tsp across the plate) — you want the beef lightly flavored but not saturated. Using the squeeze bottle or spoon, streak thin ribbons of unagi mayo over the beef. Sprinkle 1 tsp toasted sesame seeds and a pinch (about 1/4 tsp) of shichimi togarashi or additional sesame on top if using. Garnish with microgreens or additional cilantro leaves. Serve immediately.