Beef Carpaccio Recipe

Freeze and slice

Place the trimmed beef tenderloin in the freezer for 20–30 minutes until very firm but not frozen solid. Using a very sharp knife, slice the beef as thinly as possible (aim for paper-thin). If easier, partially freeze and use a meat slicer. Arrange slices in a single overlapping layer on a chilled serving platter.

Dress beef

Whisk together 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Lightly brush or drizzle this mixture over the arranged beef slices, distributing evenly but sparingly so as not to overpower the beef.

Add rocket and capers

Scatter the washed rocket over the beef in small clusters. Distribute the rinsed, drained capers evenly over the carpaccio.

Shave cheese

Using a vegetable peeler, shave Parmesan over the plated carpaccio to taste (about 30 g worth) so there are several thin curls across the dish.

Prepare wild garlic

Finely chop wild garlic leaves (or garlic scapes) until very small. You should have about 25 g. If using a blender or stick blender, reserve a small amount to blend into the aioli for smoother colour.

Emulsify

In a medium bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, 1 tbs lemon juice and 1 tsp white wine vinegar until combined. Very slowly, drop by drop, begin adding the combined oils (100 ml olive oil + 50 ml neutral oil) while whisking vigorously to build an emulsion. Once the mixture begins to thicken and emulsify, you can add the oil in a thin steady stream until fully incorporated and the aioli is thick and glossy.

Finish aioli

Fold the finely chopped wild garlic into the emulsified aioli, or briefly pulse with a stick blender for a bright green, smooth sauce. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper, then taste and adjust acidity or salt as needed with a little extra lemon juice or salt.

Chill

Cover and refrigerate the aioli for at least 15 minutes to allow flavours to meld. Bring to cool room temperature before serving if desired.

Dot or spoon the wild garlic aioli across the plated carpaccio (small quenelles or drops across the beef), or serve in a small bowl on the side for guests to add. Drizzle 1 tbs extra-virgin olive oil in a light zigzag over the dish, scatter microplaned lemon zest, and finish with a final pinch of freshly ground black pepper.

Serve immediately with crusty bread or crostini. Leftover aioli can be refrigerated up to 2 days; do not store beef with aioli applied.