Carpaccio Recipe

Partially freeze the beef

Wrap the trimmed beef tenderloin tightly in plastic wrap and place in the coldest part of the freezer for 30–45 minutes until firm but not frozen solid. This makes slicing paper-thin rounds much easier.

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until they are golden and fragrant, 2–4 minutes. Transfer immediately to a plate to cool so they don't continue cooking.

Slice the beef

Using a very sharp chef's or slicing knife, remove the beef from the freezer and unwrap. Slice across the grain into as-thin-as-possible slices (about 1 mm). If slices are uneven or too small, overlap them slightly on wax paper and flatten gently with the flat side of a cleaver or a rolling pin through plastic wrap to create uniform thin slices.

Arrange on plate

On a large chilled serving plate or on individual plates, spread the beef slices in a single layer, slightly overlapping to cover the surface. Leave a small well in the center for the salad and pesto drizzle.

Season beef

Sprinkle the beef lightly with sea salt flakes and freshly ground black pepper to taste. Keep seasoning light so it doesn't overpower the beef.

Add greens and Parmesan

Pile the arugula or baby salad in the center of the arranged beef. Distribute the Parmesan shavings and toasted pine nuts evenly over the carpaccio.

Make the dressing

In a small bowl whisk together the basil pesto, extra-virgin olive oil and fresh lemon juice. If the mixture is too thick to drizzle, whisk in up to 1 tablespoon of water, 1 teaspoon at a time, until the dressing reaches a loose, spoonable consistency.

Dress the carpaccio

Using a spoon or small ladle, lightly drizzle the pesto dressing over the beef and salad in an even pattern. Aim for thin streaks rather than pooling so each bite has a bit of pesto.

Finish and serve

Scatter additional pine nuts if desired, add capers and microgreens or chives, and grate a little lemon zest over the top. Taste and add any final pinches of salt or pepper. Serve immediately with crusty bread or crostini.