Beef Carpaccio Recipe

Chill and slice

Trim silver skin from the beef tenderloin. Wrap tightly in plastic wrap and place in the freezer for 20–30 minutes until firm but not frozen solid; this makes slicing easier. Using a very sharp knife, slice the beef across the grain as thinly as possible (aim for paper-thin). If desired, lay slices between two sheets of plastic and gently pound with a meat mallet to widen and thin further.

Arrange slices on a chilled plate in a single layer or slightly overlapping. Lightly season with kosher salt and freshly ground black pepper. Drizzle with 2 tbsp extra-virgin olive oil just before serving.

In a small bowl combine 1/2 cup sour cream, 1 1/2 tsp prepared horseradish, 1 tsp lemon juice, 1 tbsp mayonnaise, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust horseradish or lemon to preference. Refrigerate until plating. If a thinner consistency is desired, add 1–2 tsp cold water and whisk.

Bring 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt to a gentle simmer in a small saucepan just until sugar dissolves. Remove from heat and add the sliced garlic and 4 peppercorns. Place 6 oz trimmed shimeji mushrooms in a heatproof jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes (can be made several hours ahead). Drain before using.

Heat 1/2 cup neutral oil in a small skillet or sauté pan over medium heat until shimmering. Toss thinly sliced shallot with 2 tbsp flour to lightly coat, shaking off excess. Fry in batches, stirring gently, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and immediately season with 1/4 tsp salt. Cool completely; will crisp further as they cool.

Pat 2 tbsp drained capers dry. Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add capers and fry until they pop and become crisp, about 1–2 minutes. Transfer to paper towel and if using, toss with 1/2 tsp lemon zest.

Place the arranged beef slices on a serving platter. Dot or lightly pipe small spoonfuls of horseradish crema across the beef, leaving space between dollops. Scatter a few pickled shimeji mushrooms over the top, then sprinkle the crispy shallot and fried capers evenly.

Shave 1 oz Parmigiano-Reggiano over the carpaccio using a vegetable peeler. Add a few microgreens or small arugula leaves if desired. Finish with a light drizzle (1 tsp) extra-virgin olive oil and a final crack of freshly ground black pepper to taste.

Serve immediately so crispy elements remain crunchy. Leftover pickles and crema can be refrigerated separately for up to 3 days; do not refrigerate dressed beef.