Carpaccio* Recipe

1. Freeze and slice beef

Place the steak on a small cutting board, wrap in plastic, and freeze for 25-30 minutes until very firm but not rock solid. This makes thin slicing easier. Using a sharp knife, slice the beef as thinly as possible (1-2 mm). If desired, place slices between two sheets of plastic and gently pound with a flat side of a meat mallet to even them out. Arrange slices in a single layer on a chilled serving plate, slightly overlapping.

2. Season beef

Lightly brush or drizzle the lemon juice and 1 tablespoon of olive oil over the arranged slices. Sprinkle evenly with sea salt and freshly ground black pepper. Set aside while you finish other components (no more than 10 minutes).

3. Prepare red onion and arugula

Thinly slice the red onion into rings or half-moons and separate into thin pieces. Toss the arugula with the remaining 1 tablespoon olive oil and a pinch of salt and pepper to lightly dress it. Reserve for plating.

4. Assemble carpaccio

Scatter the dressed arugula lightly over the beef slices, then distribute thin red onion slices over top. Break the boiled egg into quarters and arrange on the plate. Sprinkle the shaved Parmesan evenly over everything. Finish by spooning small dots or a light drizzle of the lemon caper mayo (see next section) over the carpaccio and garnish with fried capers.

5. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, finely chopped capers, Dijon mustard and ground black pepper. Whisk until smooth and slightly airy. Taste and adjust acidity with an extra 1/4 tsp lemon juice or salt if needed. Transfer to a squeeze bottle or small spoon for dotting over the carpaccio.

6. Heat the neutral oil in a small skillet over medium-high heat until shimmering but not smoking (approximately 325-350°F / 160-175°C if using a thermometer). Add the rinsed, well-patted-dry capers in a single layer; they will sizzle and pop. Fry 30–60 seconds until they puff and darken slightly. Use a slotted spoon to transfer fried capers to a paper towel-lined plate and immediately season with a small pinch of salt. Let cool — they will crisp as they cool.

7. Place the egg in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then reduce heat and simmer for 9 minutes for a fully set white and jammy yolk (or 10–11 minutes for a fully hard yolk). Transfer egg to an ice bath for 5 minutes, peel, and quarter.

8. Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush each lightly with melted butter, and top with a sprinkle or thin slice of Gruyère. Bake 6–8 minutes until cheese is melted and edges of bread are golden. Remove and keep warm.

9. Place the assembled carpaccio plate on the table. Scatter the cooled fried capers evenly over the top, add the quartered boiled egg, and give a final drizzle or dotting of lemon caper mayo. Serve immediately with warm Gruyère crostinis on the side. Offer extra black pepper and lemon wedges if desired.