Beef Carpaccio Recipe

Partially freeze and slice

Place the trimmed beef tenderloin on a baking sheet, cover with plastic wrap, and freeze for 25–30 minutes until firm but not solid. This makes it easier to slice paper-thin.

Brush the exterior lightly with 1 tbs olive oil and season all over with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper before freezing so the surface has seasoning.

Using a very sharp knife, slice the beef across the grain as thinly as possible into rounds or slightly oval slices (aim for 1–1.5 mm thickness). If desired, place slices between two sheets of plastic and gently pound with a flat meat mallet to even out thickness.

Arrange slices in a single layer on a chilled platter, slightly overlapping, to form the carpaccio base. Keep chilled while you finish other components.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Slice the red onion into 1/4" rounds, zucchini into 1/4" long ribbons or rounds, and core and quarter the red bell pepper.

Toss the vegetables with 2 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper so they are lightly coated.

Grill the vegetables until tender and nicely charred: onions 2–3 minutes per side, zucchini 2–3 minutes per side, peppers 3–4 minutes per side. Remove and let cool slightly, then slice the onions into half-moons and cut larger pieces into thin strips suitable for draping over carpaccio.

Reserve the grilled vegetables on paper towels to absorb excess oil and keep at room temperature until plating.

In a small bowl, whisk together 1 tsp harissa paste and 1 tbs lemon juice until smooth. Gradually whisk in 3 tbs olive oil to emulsify. Taste and stir in 1/2 tsp honey and 1/4 tsp salt to balance heat and acidity. Adjust seasoning to taste.

If too thick, thin with up to 1 tsp water. Keep at room temperature until plating.

Pat the frozen broad (fava) beans dry with paper towels as much as possible. Heat 1/2 cup neutral oil (vegetable, canola, or peanut) in a small saucepan over medium-high heat until it reaches 350°F (175°C) or the oil shimmers.

Working in a single layer, fry the fava beans for 1–2 minutes until they puff slightly and become crisp. Use a slotted spoon to transfer them to paper towels to drain and immediately sprinkle with 1/4 tsp salt. Let them cool — they will crisp further as they cool.

If you prefer a lower oil method, roast the beans: toss with 1 tsp olive oil and 1/4 tsp salt and roast at 400°F (200°C) for 12–15 minutes until very crisp, stirring halfway through.

Lay the chilled beef slices on a serving platter if not already arranged. Spoon or lightly drizzle the harissa vinaigrette over the beef — about 1–1.5 tbs distributed evenly (reserve any extra for guests).

Evenly scatter the grilled red onion slices and grilled vegetable strips over the beef, leaving some surface of the meat visible.

Sprinkle shaved Parmesan or Pecorino across the carpaccio, then scatter the crispy broad bean crisps on top for crunch.

Top with microgreens or a small handful of arugula, drizzle 1 tsp extra-virgin olive oil, and finish with 1/2 tsp lemon zest and a light crack of black pepper. Serve immediately so beef remains cool and crispy elements stay crisp.