Beef Carpaccio Recipe

Partially freeze the trimmed beef tenderloin for 30–45 minutes so it firms up (this makes very thin slicing easier).

Using a very sharp knife, slice the chilled beef against the grain as thinly as possible (aim for paper-thin, about 1–2 mm). If available, use a mandoline set to a thin setting or ask your butcher to slice. Lay slices flat on a sheet of plastic wrap or chilled plate in a single layer.

Arrange the slices on a large chilled platter, slightly overlapping to form an even single layer around the plate.

Drizzle the 2 tbsp extra-virgin olive oil evenly over the arranged beef. Lightly season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Set aside at cool room temperature while you prepare the remaining components (do not leave out longer than 30 minutes).

In a blender or food processor combine 1 cup packed fresh arugula, 1/2 cup cold heavy cream, 2 tbsp Greek yogurt, 1 tbsp fresh lemon juice, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

Puree until smooth and bright green, scraping down sides as needed. Taste and adjust seasoning—add a little more lemon for brightness or a pinch more salt. If the crema is too thick, thin with 1–2 tsp cold water or additional cream to reach a pourable, slightly thick consistency.

Transfer the crema to a squeeze bottle or small bowl and chill briefly if it warmed during blending.

Place the thinly sliced large shallot in a small heatproof bowl or jar.

In a small saucepan combine 3 tbsp white wine vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp salt. Warm gently over low heat, stirring until sugar and salt dissolve. Do not boil—just warm to meld flavors.

Pour the warm pickling liquid over the sliced shallots, press down so they are submerged, and let sit at room temperature for at least 10–15 minutes. For best flavor, cool and refrigerate for 30 minutes to 1 hour before serving (they will mellow and turn slightly pink).

Using the squeeze bottle or a small spoon, dot or lightly streak the arugula crema across the beef carpaccio in several places—aim for visual contrast but do not cover the entire surface.

Scatter the halved olives evenly over the beef slices.

Drain the pickled shallots and distribute small amounts across the plate, using them as bright acidic bites.

Using a vegetable peeler, shave 1 oz ricotta salata into thin curls and distribute across the carpaccio. If using ricotta salata in a wedge, press the peeler lightly for thin shards.

Thinly shave or finely grate 0.25 oz black truffle over the dish. If using truffle oil instead, lightly drizzle 1/4 tsp over the beef (avoid overpowering).

Place small clusters of microgreens or a few baby arugula leaves as a finishing touch.

Finish with a light sprinkle of lemon zest (1/2 tsp) over the top and add the 1 tsp Italian chili crisp in small dots around the plate for spicy umami notes—serve any extra on the side.

If desired, give one final tiny drizzle of olive oil (about 1 tsp) over the finished carpaccio. Serve immediately while beef is cool.