Beef Carpaccio Recipe

chill and partially freeze

Trim any silver skin or excess fat from the beef tenderloin. Pat dry with paper towels. Wrap tightly in plastic wrap and place on a baking sheet in the coldest part of the refrigerator or in the freezer for 20–30 minutes until firm but not frozen solid. This makes it easier to slice wafer-thin.

slice thinly

Using a very sharp knife, slice the partially frozen beef crosswise as thinly as possible (aim for translucent slices, about 1–2 mm). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to further thin without tearing.

arrange on plate

Lay slices flat on a large chilled plate or platter in a single layer, slightly overlapping into a circular pattern. Keep the plate chilled until ready to dress to maintain texture.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon honey, ¼ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust acidity or seasoning as needed.

Brush or lightly drizzle 2 tablespoons olive oil over the arranged beef slices to coat them lightly. Season the beef with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper, distributing evenly.

Drizzle 2–3 teaspoons of the prepared lemon-olive oil dressing over the beef in thin streams so the meat stays glossy but not saturated. Reserve remaining dressing for guests to add.

Scatter 2 teaspoons drained capers across the beef, then shave about 1 ounce Parmigiano-Reggiano over the top using a vegetable peeler. Finish with a squeeze of fresh lemon (use to taste) and garnish with ½ cup microgreens or a small handful of arugula. Add additional cracked black pepper if desired.

Serve immediately with optional crostini or toasted baguette slices on the side so diners can place meat on bread or eat as-is. If you prepared the plate earlier, keep it covered and chilled and dress only just before serving to preserve texture.