Beef Carpaccio Recipe

Partially freeze beef

Place the trimmed beef tenderloin in the freezer for 25–35 minutes until it is firm but not solid. This makes it easier to slice paper-thin.

Prepare marinade

In a small bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper until emulsified.

Slice beef

Using a sharp knife, slice the partially frozen beef as thinly as possible (aim for translucent slices). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to further thin.

Dress beef

Lay the slices flat on a large chilled platter in a single overlapping layer. Spoon or lightly brush about half of the marinade evenly over the slices, reserving the rest to dress the arugula. Let sit at cool room temperature for 5–10 minutes to absorb flavors.

Assemble arugula

In a bowl toss the 3 cups baby arugula with the reserved marinade (use the remaining marinade) so the leaves are lightly coated. If using capers, add 1 tsp rinsed capers and toss gently.

Plate carpaccio

Arrange the marinated arugula in a loose mound in the center of the platter over and around the beef slices (or distribute small piles over the beef if plating individual portions).

Add cheese and finish

Using a vegetable peeler, shave about 1 oz Parmigiano-Reggiano over the beef and arugula. Drizzle 1 tsp extra-virgin olive oil over the top, finish with a light sprinkling of 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Serve with lemon wedges to squeeze at the table.