Carpaccio Di Manzo Recipe

Partially freeze

Trim any outer fat or silver skin from the filet while keeping it whole. Wrap the filet tightly in plastic wrap and place on a rimmed tray in the freezer for 30–45 minutes until firm but not rock-solid (about 70–80% frozen). This makes very thin slicing possible.

Slice thinly

Unwrap the chilled filet. Using a very sharp slicing knife (or a meat slicer if available), cut the beef into paper-thin slices about 1–2 mm thick. If you prefer, lay the slices between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to make them uniformly thin, taking care not to tear the meat. Arrange slices in a single layer or slightly overlapping on a chilled large platter.

Season lightly

Immediately sprinkle the arranged slices with the fine sea salt and freshly ground black pepper, distributing evenly. A light hand preserves the delicate flavor.

Make dressing

In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice and Dijon mustard until emulsified. Taste and adjust: the dressing should be bright and silky. If you prefer a tangier finish, add up to 1 tsp more lemon juice.

Prepare capers and herbs

Coarsely chop about half of the capers and roughly chop the flat-leaf parsley. Reserve a few whole capers for garnish.

Dress the carpaccio

Using a spoon, drizzle the lemon-olive oil dressing evenly over the arranged beef slices — about 1 tbs of dressing per serving or until lightly coated. Scatter the chopped capers and chopped parsley across the surface.

Finish and garnish

Scatter the shaved Parmigiano-Reggiano over the carpaccio. Add lemon zest for brightness and finish with a few whole capers and microgreens or a small handful of arugula if using. Optionally, drizzle a final teaspoon of olive oil and a light grind of black pepper.

Rest briefly and serve

Allow the dressed carpaccio to sit at cool room temperature for 3–5 minutes so flavors meld (do not leave longer than 15 minutes). Serve immediately with crusty bread or crostini on the side.

Keep any unused chilled beef tightly wrapped and refrigerated; consume within 24 hours. For the most delicate texture, slice thinly and serve fresh. Adjust salt and lemon to taste for your cut.