Wrap the trimmed beef tenderloin tightly in plastic wrap and place it in the freezer for 20–30 minutes until very firm but not rock solid. This makes slicing paper-thin easier.

Slice beef paper-thin

Using a very sharp knife, slice the chilled beef across the grain into the thinnest possible slices (about 1–2 mm). If desired, lay slices between two sheets of parchment and pound gently with a flat meat mallet to even thickness.

Arrange on plates

Fan the slices out in a single layer on chilled plates (or a large platter), slightly overlapping so they cover the surface. Lightly brush or drizzle 2 tbs olive oil over the beef and sprinkle the 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper evenly.

Dressing

In a small bowl or jar, whisk together 1.5 tbs lemon juice, 0.5 tbs white wine vinegar, 0.5 tsp Dijon mustard and 0.25 tsp salt and 0.25 tsp pepper. Continue whisking while slowly streaming in 3 tbs olive oil until emulsified. Taste and adjust acidity or salt as needed.

Toppings & Garnishes

Prepare eggs

Peel the hard-boiled eggs. Coarsely chop the whites and either grate the yolks or break them into small crumbly pieces depending on desired texture.

Prepare shallot and tomato

Very thinly slice the shallot and soak briefly in cold water for 5 minutes if you want milder onion flavor; drain very well. Seed and finely dice the tomato, then gently pat dry on a paper towel to remove excess moisture.

Scatter toppings: evenly distribute the drained capers (2 tbs), thinly sliced shallot, diced tomato (1/2), chopped egg whites and grated/broken yolks over the arranged beef. Sprinkle 1/2 cup shaved Parmesan and 1 tbs chopped parsley across the surface.

Finish with dressing and optional greens: Drizzle the prepared dressing evenly over the carpaccio (use remaining olive oil that was brushed on beef as part of the dish). If using, arrange a small handful of arugula or baby greens under or alongside the beef and serve with toasted baguette slices or crostini.

Final seasoning: Grind a little extra black pepper over the top and, if desired, finish with a light pinch of flaky sea salt to taste. Serve immediately.