Cold Beef Carpaccio Recipe

Freeze and slice

Place the trimmed beef in the freezer for 25–40 minutes until it firms but is not frozen solid; this makes it easier to slice paper-thin. Using a very sharp knife, slice the beef crosswise as thinly as possible (aim for 1–2 mm). For uniform slices, press slices between two sheets of plastic wrap and gently pound with the flat side of a knife or a meat mallet with light taps.

Prepare marinade

In a small bowl whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tbsp chopped capers, 1/2 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp freshly ground black pepper until emulsified.

Dress beef

Arrange the beef slices in a single layer on a large chilled platter or individual plates, slightly overlapping. Spoon the marinade evenly over the beef, making sure each slice has a light coating. Allow the beef to sit at cool room temperature for 5 minutes, or chill for up to 20 minutes to develop flavor (do not marinate longer than 30 minutes to preserve texture).

Assemble greens and cheese

Toss the arugula with 1 tbsp extra-virgin olive oil and a pinch of sea salt and black pepper. Mound small handfuls of dressed arugula across the plated beef or place to one side, depending on presentation preference. Scatter 40 g shaved parmesan over the beef and arugula.

Add final touches

Zest half a lemon lightly over the plates, then cut into wedges and serve alongside. Sprinkle sea salt flakes and additional freshly ground black pepper over the beef to taste. Drizzle a little more olive oil if desired and finish with microgreens or chopped chives for color.

If using bread, brush baguette slices lightly with 1 tsp olive oil and toast or grill until golden. Serve crostini alongside the carpaccio to scoop the beef and greens.