Prime Beef Carpaccio Recipe

Prepare beef

If not already partially frozen, place the beef in the freezer for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a very sharp knife, slice the beef as thinly as possible. Arrange slices in a single layer on a large chilled serving plate, slightly overlapping. Keep chilled while you prepare other components.

Prepare onions & shallots

Place the red onion and the thinly sliced shallot in a small bowl of cold water for 5 minutes to mellow the bite, then drain thoroughly and pat very dry. Reserve.

Prepare eggs & tomato

Quarter the peeled hardboiled eggs. Core and seed the tomato, then dice into small 1/4-inch pieces. Pat tomato dry with a paper towel to avoid watering down the carpaccio.

Finish arrangement

Scatter the drained red onion and shallot slices evenly over the beef. Distribute diced tomato and quartered hardboiled eggs around the plate in a visually pleasing pattern. Sprinkle half of the parmesan evenly over the beef; reserve the rest for finishing. Scatter half the snipped chives now and reserve the remainder for garnish.

In a small bowl, whisk together crème fraîche, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, sea salt, and black pepper until smooth and slightly emulsified. Taste and adjust seasoning — add a touch more lemon if you want more brightness or a pinch more salt if needed. The dressing should be creamy with a mild tang.

Spoon or dot the dressing across the arranged beef (about 1–1½ tablespoons per serving), or use a small spoon to create small quenelles of crème fraîche around the plate. Alternatively, lightly drizzle the dressing over the whole plate for a more even coating.

Preheat oven to 375°F (190°C). Brush both sides of bread slices lightly with melted butter or olive oil and sprinkle with flaky sea salt. Place slices on a baking sheet and bake 8–10 minutes, flipping once, until golden and crisp. Remove and keep warm or let cool to serve alongside carpaccio as toast points.

Finish the carpaccio by shaving or sprinkling the remaining parmesan over the plate, drizzle about 1 teaspoon of extra-virgin olive oil evenly across the beef, and grind the remaining black pepper over top. Scatter the remaining snipped chives over everything for color and freshness.

Serve immediately with the toast points on the side so diners can place beef, a little crème fraîche, a piece of egg and tomato on toast. Provide extra lemon wedges if desired.