*beef Carpaccio Recipe

Freeze slightly

Place the trimmed eye of round beef on a rimmed tray and freeze for 30–45 minutes until very firm but not rock-solid. This firms the meat for paper-thin slicing.

Slice thinly

Using a very sharp knife, slice the chilled beef across the grain as thinly as possible (about 1–2 mm). If you have a meat slicer, set it to the thinnest setting. Arrange slices in a single overlapping layer on a chilled large serving platter.

Season

Lightly season the arranged beef slices with the fine sea salt and freshly ground black pepper. Set aside while you prepare the aioli and accompaniments (5–10 minutes).

Make the aioli by combining 1/2 cup mayonnaise, minced garlic, lemon juice, smoked paprika, Dijon mustard, and 1 teaspoon olive oil in a small bowl.

Whisk or stir until smooth and homogenous. Taste and adjust seasoning with 1/4 teaspoon salt and a pinch of black pepper. If the aioli is too thick, thin with up to 1 teaspoon water or more lemon juice. Refrigerate until ready to plate.

Prepare capers and arugula: rinse and drain the capers well. Toss the arugula with a drizzle (about 1/2 tablespoon) of the extra-virgin olive oil and a light squeeze of lemon juice (from the half lemon). Keep lightly dressed — you want the arugula just glossy.

Crostini: if your crostini aren’t toasted, toast thin baguette slices in a 375°F (190°C) oven for 6–8 minutes until crisp and golden. Let cool slightly.

Assemble the carpaccio: Using a small spoon or by piping, dollop or thin streaks of the smoked paprika aioli over the beef slices — aim for small dots spaced evenly. Scatter the rinsed capers over the beef, distributing them so each bite has some briny pop.

Add arugula and Parmesan: Mound the lightly dressed arugula in the center or spread small handfuls across the platter. Sprinkle the freshly grated or shaved Parmesan across the beef and arugula.

Finish: Drizzle the remaining 1 1/2 tablespoons extra-virgin olive oil over the whole platter in a steady stream. Zest the lemon over the top for brightness and add a light pinch of flaky sea salt across the meat. Provide lemon wedges on the side for optional extra acidity.

Serve immediately with crostini so diners can place beef, aioli, capers, arugula, and Parmesan on each toast. Leftover beef should be covered and refrigerated and eaten within 24 hours.