Carpaccio Recipe

Prepare beef

Place the trimmed beef tenderloin in the freezer for 25–30 minutes until very firm but not frozen solid — this makes thin slicing easier. Remove and pat dry with paper towels.

Slice beef thinly

Using a very sharp knife, cut the chilled tenderloin into 1/8-inch (about 3 mm) thick slices. For uniform thinness, slice on a slight diagonal. If slices are still thick, lay them between two pieces of plastic wrap or parchment and gently pound with a meat mallet or rolling pin to about 1/16–1/8 inch thickness; use 1–2 tablespoons club soda or water to prevent sticking while pounding.

Arrange on platter

Spread the thin beef slices in a single even layer on a large chilled platter or individual plates, slightly overlapping if desired. Work quickly so the beef stays cold.

Make marinade / dressing

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1 tablespoon finely minced shallot, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper until emulsified.

Cure the beef

Lightly brush or spoon about half of the dressing evenly over the arranged beef, ensuring each slice gets a little. Let the dressed beef sit at cool room temperature for 8–10 minutes to allow the flavors to gently cure the meat and soften the lemon acidity. (For a slightly stronger cure, refrigerate for 20–30 minutes.)

Add capers and parsley

Scatter 2 tablespoons drained capers evenly over the beef and sprinkle 1 tablespoon finely chopped parsley over the top.

Finish with cheese and seasoning

Using a vegetable peeler, shave about 1 ounce Parmigiano-Reggiano over the slices. Drizzle the remaining dressing sparingly over the top. Finish with a light sprinkle of flaky sea salt (about 1/4 teaspoon) and an additional pinch (about 1/4 teaspoon) of freshly ground black pepper to taste.

Garnish and serve

If desired, tuck a few small handfuls (about 1/4 cup) of microgreens or baby arugula around the edge or on top for color and freshness. Serve immediately with crusty bread or crostini on the side so guests can enjoy the tender, delicate slices while the beef is still cool and the dressing is bright.

Notes

All components used in the dressing (shallot, lemon, oil, vinegar, mustard) and garnishes (capers, parsley, Parmigiano) directly correspond to the ingredients listed. Adjust lemon and salt to taste; carpaccio should be bright and lightly seasoned. For food safety, consume within 2 hours at room temperature or refrigerate and consume within 24 hours.