Carpaccio De Lomito Recipe

Freeze briefly

Trim the beef tenderloin of any silver skin and excess fat. Wrap tightly in plastic wrap and place in the freezer for 30–45 minutes; the meat should be firm but not frozen solid so it slices very thinly.

Slice thinly

Using a very sharp slicing knife, remove the beef from the freezer and slice crosswise into paper-thin slices (about 1–2 mm). If you prefer, place slices between two sheets of parchment and use the back of a knife or a meat mallet to flatten to uniform thinness.

Arrange

On a chilled large platter or individual plates, overlap the slices in a single layer to cover the surface evenly, leaving small gaps for salad and garnishes.

Season

Lightly brush or drizzle the 3 tbs extra-virgin olive oil over the beef slices. Sprinkle the 1 tsp fine sea salt and 1 tsp freshly ground black pepper evenly across the meat.

In a small bowl, combine 1/2 cup mayonnaise with 2 tsp basil pesto and 1/2 tsp finely grated lemon zest. Whisk until smooth. If mixture is too thick for dotting or drizzling, add up to 1 tsp water and whisk to reach a piping or spoonable consistency. Taste and adjust pesto or lemon to preference.

In a medium bowl, whisk together 1 tbs fresh lemon juice, 1.5 tbs olive oil, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper to make a light dressing.

Add the 4 cups baby arugula to the bowl and toss gently until leaves are evenly coated. Taste and adjust seasoning if needed. Keep the salad just-dressed and slightly crisp.

Scatter the dressed arugula in small handfuls over the arranged beef, concentrating some in the center and a few towards the edges so the meat remains visible.

Use a small spoon or a squeeze bottle to dot the pesto mayonnaise across the plate in small quenelles or thin lines, spacing evenly over the beef and arugula.

Sprinkle 1/2 cup Parmigiano-Reggiano shavings over the carpaccio. If using, scatter 2 tbs toasted pine nuts and 1/4 cup microgreens or small basil leaves for texture and color.

Finish with a light drizzle of 1 tbs extra-virgin olive oil over the entire dish and, if desired, a final pinch of flaky sea salt for brightness.

Serve immediately while beef is cool. Provide fresh cracked black pepper at the table.