Butter Beef Carpaccio Recipe

Prepare beef

Chill the beef tenderloin in the freezer for 20–30 minutes until very firm but not frozen solid; this makes it much easier to slice paper-thin.

Butter-sear (basting) and chill

Heat a heavy skillet over high heat until smoking slightly. Add the neutral oil. Pat the beef dry and season all over with 1 tsp sea salt and 1/2 tsp black pepper. Sear the beef for 20–30 seconds per side just to develop a brown crust. Immediately remove to a cutting board and brush all over with 2 tbs melted ghee. Return to the refrigerator for 10 minutes to firm and let the ghee set.

Slice carpaccio

Using a very sharp knife, slice the chilled beef as thinly as possible (aim for paper-thin). If helpful, place the slices between two sheets of plastic wrap and gently pound with the flat side of a meat mallet to thin further. Arrange slices in a single layer on chilled plates, slightly overlapping.

Whisk together 2 tbs fish sauce, 2 tbs lime juice, 1 tsp brown sugar, 1 tsp rice wine vinegar, 1/2 tsp minced garlic, 1 tbs minced shallot, and 1 tsp neutral oil in a small bowl until the sugar dissolves. Taste and adjust balance — it should be bright, salty, and slightly sweet. Keep at room temperature.

Lightly spoon or drizzle about 1–1.5 tbs of this dressing over each plated carpaccio, leaving some for finishing.

While slicing beef, thinly slice the jalapeño crosswise into very fine rings (remove seeds for milder heat). Roughly chop cilantro leaves and combine with scallion slices and optional microgreens.

Scatter jalapeño slices, cilantro, and scallions evenly over the dressed beef slices, concentrating some in the center and some at the edges for contrast.

Make the aioli by combining 1/2 cup mayonnaise, 1 tsp grated garlic, 1 tsp lemon juice, 1/4 tsp salt, and a pinch of black pepper. Whisk until smooth. Taste and adjust acidity or salt. Transfer to a small piping bag or plastic bag with the corner snipped.

Dot or thinly pipe small quenelles or lines of garlic aioli across the carpaccio (about 1 tsp worth per plate) to add creaminess.

Finish each plate with a light drizzle of any remaining fish sauce dressing, a final brush of melted ghee if desired (about 1/2 tbs per plate), and a sprinkle of flaky finishing salt and freshly cracked black pepper to taste.

Serve immediately with thin lemon wedges on the side so diners can add a bright squeeze if desired.