Seared Beef Carpaccio Recipe

Trim and chill

Trim any silverskin or excess fat from the beef tenderloin. Pat the beef very dry with paper towels. Wrap tightly in plastic wrap and place in the freezer for 15–25 minutes until firm but not frozen—this makes it easier to slice paper-thin.

Season

Remove the beef from the freezer. Season lightly on all sides with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Sear

Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 1 tablespoon olive oil and swirl to coat. Sear the beef for 20–30 seconds per side, turning to get all surfaces browned but keeping the center rare. Total searing time should be about 1–2 minutes. Remove from skillet and allow to rest on a cutting board for 3–5 minutes.

Slice

Using a very sharp knife, slice the rested beef as thinly as possible (almost translucent). If slices tear, return wrapped beef to the freezer for 5–10 minutes to firm up and try again. Arrange slices overlapping on a chilled serving plate.

Make the dressing while the beef chills or rests: In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, lemon or honey as desired.

Lightly drizzle about half of the vinaigrette over the arranged beef slices (reserve the rest for finishing or for guests).

Scatter 1 tablespoon rinsed capers evenly over the beef slices.

Add 1/4 cup shaved Parmesan or Pecorino across the carpaccio. Distribute 1/2 cup microgreens or small handfuls of arugula over or beside the meat for a fresh contrast.

Finish with a light drizzle of 1/2 tablespoon extra-virgin olive oil, a small pinch (about 1/8 tsp) of coarse/flaky finishing salt, and a few grinds of black pepper. If using, grate 1/2 tsp fresh lemon zest over the top for brightness.

Serve immediately with the remaining vinaigrette on the side.

If you want paper-thin uniform slices, place each slice between two sheets of plastic wrap and gently flatten with the flat side of a meat mallet or rolling pin before arranging. Clean and warm skillet as necessary. Use flaky salt at the end for texture.