Beef Carpaccio Recipe

Partially freeze beef

Pat the trimmed beef tenderloin dry with paper towels. Wrap tightly in plastic wrap and place in the coldest part of the freezer for 30–45 minutes, until firm but not frozen solid — this makes thin slicing easier.

Slice beef

Using a very sharp knife, remove plastic and trim any silver skin. Slice the chilled beef as thinly as possible (about 1–2 mm). If desired, place slices between two sheets of parchment and gently pound with a flat meat mallet to flatten further.

Arrange on plate

Arrange the slices in a single overlapping layer on a large chilled platter so they lay flat and slightly fanned.

Season meat

Drizzle the 2 tbsp extra-virgin olive oil evenly over the beef. Lightly squeeze fresh lemon juice (about half to one lemon, to taste) over the slices. Sprinkle sea salt and freshly ground black pepper evenly across the surface.

Make aromatic oil

Mince the garlic clove very finely or grate it. Stir together the garlic, 2 tbsp extra-virgin olive oil, chopped parsley, lemon zest, and red pepper flakes in a small bowl. Let sit for 5–10 minutes to marry flavors, then taste and adjust salt if desired.

Finish with oil

Using a spoon, drizzle the herb/garlic oil sparingly over the beef carpaccio for added aroma and flavor. Ensure even distribution but do not drench the meat.

Add cheese and capers

Scatter shaved Parmesan and the rinsed capers over the beef. If using, dot small handfuls of arugula around or lightly pile in the center — dress the arugula minimally with a touch of olive oil and lemon if desired.

Serve

Serve immediately with crusty bread or crostini. Provide extra lemon wedges at the table for guests who want more acidity. Carpaccio is best eaten within 15–20 minutes of assembly for optimal texture and temperature.