Beef Carpaccio Recipe

Freeze and slice

Place the beef tenderloin in the freezer for 20–30 minutes until very firm but not frozen solid; chilling makes it easier to slice paper-thin. Using a sharp chef's knife, slice the beef across the grain as thinly as possible (aim for slices about 1–2 mm thick). If desired, place slices between two sheets of plastic wrap and gently pound with a rolling pin to further thin them. Arrange slices in a single overlapping layer on a chilled serving plate.

Season slices

Drizzle 1 tablespoon extra-virgin olive oil lightly over the arranged beef, then sprinkle with half of the sea salt flakes and half of the freshly ground black pepper. Keep the beef chilled while you finish other components (or briefly cover and refrigerate for up to 10 minutes).

Just before serving, scatter arugula evenly over or to the side of the carpaccio (toss arugula with remaining 1 tablespoon olive oil and a small pinch of salt and pepper). Finish with Parmigiano-Reggiano shavings across the beef.

Make aioli

Finely chop the 2 tablespoons of drained capers. In a small bowl, combine mayonnaise, chopped capers, minced garlic, lemon juice, Dijon mustard, olive oil and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust acidity with an additional 1/4 teaspoon lemon juice or salt if needed. Transfer to a squeeze bottle or small bowl and refrigerate until ready to plate.

Quick-pickle onions

Place the thinly sliced red onion in a small heatproof bowl or jar. Heat the white wine vinegar, water, sugar and salt just until the sugar dissolves (about 30 seconds in the microwave or a minute on the stovetop) then pour over the onions. Let sit at room temperature for at least 15 minutes (longer for more intensity). Drain before using; reserve a few slices for garnish.

Crisp the capers

Heat neutral oil in a small skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Pat the capers very dry with paper towels. Fry the capers in batches for 30–45 seconds until they pop and become crisp. Remove with a slotted spoon to a paper-towel-lined plate and season immediately with a light pinch of salt. Let cool; they will crisp further as they rest.

Spoon 6–8 small dollops or a thin ribbon of the caper garlic aioli over the beef slices, spacing evenly. Scatter the pickled onion slices over the top, followed by the fried capers for contrast and crunch. Add lemon zest lightly across the dish and scatter optional microgreens or additional arugula where desired. Finish with remaining sea salt flakes and a final crack of black pepper.

Serve immediately while the beef is chilled and the fried capers are crisp. Provide fresh bread or crostini on the side if desired.