Beef Carpaccio Recipe

Partially freeze and slice

Place the trimmed beef tenderloin on a rimmed tray, wrap tightly in plastic, and freeze for 45–60 minutes until firm but not rock solid. This makes slicing paper-thin easier.

Using a very sharp knife, slice the chilled beef across the grain as thinly as possible (aim for translucent slices). If needed, place slices between two pieces of plastic and gently pound with the flat side of a meat mallet to thin further.

Lay slices in a single overlapping layer on a large chilled platter. Drizzle 2 tbs olive oil evenly over the beef, then sprinkle 1 tsp sea salt and 1/2 tsp freshly ground black pepper evenly.

Toss arugula with the 1/2 lemon juice and a light drizzle (about 1 tsp) of olive oil; season to taste with a pinch of salt. Mound the dressed arugula in the center or scatter around the beef as desired.

Scatter parmesan shavings over the beef and arugula just before serving.

Roast the poblano: char the pepper over an open flame, under a broiler, or on a hot cast-iron skillet until skin is blackened and blistered on all sides (about 8–10 minutes). Place the hot pepper in a bowl and cover tightly with plastic or a lid for 10 minutes to steam — this loosens the skin.

Peel off the charred skin using your fingers or a paper towel, remove the stem and seeds, and roughly chop the flesh.

In a small blender or food processor, combine the roasted poblano, 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lime juice, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Pulse until smooth and emulsion forms. Taste and adjust salt, lime, or paprika as needed.

Transfer the aioli to a small bowl, cover, and refrigerate for at least 15 minutes to let flavors meld. Bring to cool-room temperature before serving if chilled too long.

Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet in a single layer.

Brush each slice lightly with the 2 tsp olive oil on one side. Bake 6–8 minutes until edges are golden and crisp, turning once for even coloring. Remove from oven and, while still warm, gently rub the cut side of the halved garlic clove over each slice to impart a subtle garlic note. Sprinkle lightly with coarse sea salt if desired.

To serve, place crostini alongside the beef carpaccio and offer the poblano aioli either drizzled lightly over the beef or served in a small bowl for guests to spoon onto crostini.