Carpaccio Recipe

Prepare and slice the beef

Place the trimmed beef in the freezer for 20–30 minutes until very firm but not frozen solid — this firms up the meat for paper-thin slicing. Using a very sharp slicing knife, slice the beef across the grain as thinly as possible (aim for translucent slices). If available, use a meat slicer set to a thin setting. Lay slices flat on a sheet of plastic wrap, slightly overlapping into a single layer. Reserve in the refrigerator while you prepare the dressing and mayonnaise.

Season and dress

Arrange the chilled beef slices on chilled serving plates in a single layer. Lightly sprinkle the sea salt and freshly ground black pepper evenly over the slices. Drizzle the extra-virgin olive oil and the measured lemon juice over the meat, distributing evenly. Scatter the drained capers gently across the slices.

Add greens and cheese

Toss the arugula with a small pinch of salt and a teaspoon of olive oil (optional) and place a small mound in the center or off to one side of each carpaccio portion. Using a vegetable peeler, shave the Parmesan over the meat so you get delicate ribbons. Garnish with microgreens or parsley if using.

In a small bowl combine the mayonnaise, black truffle oil, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth and homogenous. Taste and adjust: add an additional 1/4–1/2 teaspoon truffle oil for a stronger aroma if desired, or a pinch more salt. Transfer to a squeeze bottle or small serving bowl.

Plate and serve

Dot or thinly streak the truffle mayonnaise over the carpaccio using a teaspoon or squeeze bottle: put small quenelles or thin lines across the meat. Drizzle any remaining olive oil around the plate if desired. Serve immediately so the beef remains chilled and tender. Provide cracked black pepper at the table for extra seasoning.