Filet Mignon Carpaccio Recipe

Freeze and slice

Wrap the beef tenderloin tightly in plastic and place in the freezer for 30–45 minutes until firm but not frozen solid. This makes it much easier to slice paper-thin.

Using a very sharp knife, slice the chilled tenderloin crosswise into 1–1.5 mm (paper-thin) slices. Arrange the slices on a chilled large serving plate or individual plates, slightly overlapping to cover the surface.

Lightly brush or drizzle the slices with 2 tablespoons extra-virgin olive oil. Season sparingly with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Scatter the juice of 1/2 lemon lightly over the meat (start with half and add more to taste). Keep chilled while you prepare the components.

In a small food processor or using a mortar and pestle combine 1/2 cup kalamata olives, 1/4 cup niçoise or castelvetrano olives, 1 tablespoon capers, and 1 small chopped shallot. Pulse or grind to a coarse paste — do not overprocess; tapenade should retain some texture.

Add 1 teaspoon black truffle paste (or 1/2 teaspoon truffle oil), 1 teaspoon lemon juice, 1 tablespoon extra-virgin olive oil and 1/4 teaspoon freshly ground black pepper. Pulse briefly to combine. Taste and adjust acid, salt or truffle intensity. Transfer to a small bowl and refrigerate until ready to plate.

In a tall container suitable for an immersion blender or in a small bowl for whisking, combine 1 large egg yolk, 1/2 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 grated garlic clove and 1/4 cup packed fresh basil leaves.

If using an immersion blender: add 3 tablespoons extra-virgin olive oil and 1 tablespoon neutral oil, place the tip on the bottom, blend until the mixture emulsifies and thickens, then slowly lift the blender to incorporate remaining oil. If whisking: whisk the yolk mixture vigorously while streaming in the oils until a thick, mayonnaise-like aïoli forms. Season with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Adjust lemon or salt to taste. Refrigerate until plating.

Using a mandoline or very sharp knife, slice the 2 peeled small potatoes into very thin slices (about 1 mm). Keep slices submerged in cold water to remove starch for 5–10 minutes, then pat thoroughly dry on paper towels or a clean kitchen towel.

Heat 2 cups vegetable oil in a heavy-bottomed saucepan to 350°F (175°C). Fry the potato slices in small batches for 1–2 minutes, turning as needed, until golden and crisp. Use a slotted spoon to transfer crisps to a paper towel-lined tray and immediately season with 1/2 teaspoon fine sea salt. Allow to cool completely so they remain crisp.

Remove the carpaccio from the refrigerator. Spoon small quenelles or dollops (about 1/2 teaspoon each) of truffle-olive tapenade intermittently across the carpaccio slices — aim for 8–10 small dollops for the portion size given.

Pipe or dot the basil aïoli (use a small spoon or squeeze bottle) in small circles or lines between the tapenade dollops. Use about 2 teaspoons of aïoli per serving distributed around the plate.

Scatter pecorino romano shavings (about 1/4 cup) and a few microgreens or baby arugula over the carpaccio. Tuck 6–8 potato crisps around the edges or standing gently in a few places for crunch.

Finish with a light drizzle of 1 teaspoon extra-virgin olive oil, a sprinkle of the snipped chives (optional), and an additional grind of black pepper if desired. Serve immediately while potato crisps are still crisp.