Name: Blu Livingstons BEEF CARPACCIO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz beef tenderloin (trimmed, very cold); 2 tbs extra-virgin olive oil; 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 2 cups fresh arugula; 1 oz shaved Parmigiano-Reggiano; 1 whole lemon (zested and juiced); 0.5 cups Kalamata olives (pitted); 0.25 cups black olives (pitted, mild); 1 tbsp capers (rinsed); 1 tsp black truffle (fresh) or truffle paste; 2 tbs extra-virgin olive oil; 1 whole shallot (small, minced); 0.5 tbs fresh lemon juice; 1 tsp fresh parsley (finely chopped); 0.25 tsp freshly ground black pepper; 0.25 cups microgreens (optional); 1 tsp drizzle extra-virgin olive oil

Method

Beef Carpaccio

Prepare beef

Trim silver skin from the tenderloin and firmly wrap the roast in plastic wrap in a cylindrical shape. Freeze for 30–45 minutes until very firm but not rock hard (this makes slicing paper-thin possible).

Slice beef

Using a very sharp knife, slice the chilled tenderloin into paper-thin rounds (about 1–1.5 mm thick). If available, use a meat slicer set thin. Lay slices flat on a baking sheet lined with plastic wrap, slightly overlapping.

Dress beef

Arrange beef slices on chilled plates in a single layer. Lightly brush or drizzle about 2 tbs extra-virgin olive oil evenly over the beef. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Zest half the lemon over the beef and then squeeze 1/2 of the lemon's juice evenly across the slices.

Add accompaniments

Scatter 2 cups fresh arugula (tossed very lightly with 1 tsp lemon juice and a pinch of salt) to one side of the plate or in small piles around the carpaccio. Top the beef with approximately 1 oz shaved Parmigiano-Reggiano.

Truffle-Olive Tapenade

Pulse ingredients

In a small food processor or by hand with a knife, combine 1/2 cup Kalamata olives, 1/4 cup black olives, 1 tbsp rinsed capers, 1 tsp truffle paste or very finely diced fresh truffle, and the minced small shallot. Pulse briefly until coarsely chopped — the tapenade should remain textural, not pureed.

Emulsify

Transfer mixture to a bowl and stir in 2 tbs extra-virgin olive oil, 1/2 tbsp fresh lemon juice, 1 tsp finely chopped parsley, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning (add a pinch of salt only if needed, remembering olives and capers are salty).

Rest

Let the tapenade sit at room temperature for 10–15 minutes to allow flavors to meld. If using fresh truffle, shave a few slivers into the mixture right before serving for lift.

Assembly & Finish

Spoon small quenelles or dollops (about 1 level tsp each) of the truffle-olive tapenade and place them evenly around or on top of the beef slices — plan for about 6–8 small spoonfuls total depending on plate size.

Finish with shaved Parmigiano (already applied) and optional microgreens scattered lightly over the dish. Drizzle the final 1 tsp extra-virgin olive oil in a thin stream across the carpaccio. Add additional lemon juice to taste if desired.

Serve immediately while beef is cool. Provide crusty bread or thin crostini on the side if desired.

Beef Carpaccio Recipe