Filet Carpaccio Recipe

Freeze briefly

Wrap the trimmed beef tenderloin tightly in plastic wrap and place in the freezer for 20–30 minutes until firm but not frozen solid. This firms the meat to allow very thin slicing.

Slice very thin

Using a very sharp knife, remove the beef from the wrap. Lightly brush with 1 tablespoon of olive oil and season both sides with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Holding the knife at a slight angle, slice the beef across the grain as thinly as possible (paper-thin). If desired, place slices between two sheets of plastic wrap and pound gently with a meat mallet to make them even thinner.

Arrange on plates

Lay the slices in a single overlapping layer on chilled plates (two plates or one large platter), covering the surface so each bite will include beef.

Prepare the arugula: place 2 cups of washed and dried arugula in a bowl and lightly dress (see Dressing) just before plating so it stays crisp.

Prepare the avocado: halve, pit, and peel the avocado. Slice it thinly (fan or slice into 1/8–1/4-inch slices). Toss gently with a small squeeze of lemon if desired to prevent browning.

Capers and cheese: rinse and drain 1 tablespoon capers to remove excess brine. Use a vegetable peeler to make 1 ounce of Parmigiano-Reggiano into thin shavings.

Place small handfuls of lightly dressed arugula across or to one side of the arranged beef. Fan avocado slices over portions of the beef and scatter the drained capers and Parmigiano shavings evenly across the dish.

Make the dressing: in a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon honey (optional), 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Dress the arugula: toss the arugula with about 1–2 teaspoons of the dressing just enough to lightly coat (reserve the rest of the dressing for finishing the plate).

Drizzle: using the remaining dressing (or a little less), lightly drizzle over the arranged beef slices for flavor — do not soak the meat; you want delicate flavor and sheen.

Final touches: finish the carpaccio with a teaspoon drizzle of extra-virgin olive oil, a small sprinkle of lemon zest if using, and an additional few grinds of black pepper to taste.

Serve immediately: serve chilled or at cool room temperature. Each serving should include beef, a bit of arugula, avocado, capers, and Parmigiano on the fork for balanced bites.