Filet Carpaccio Recipe

Freeze and slice the beef

Place the trimmed beef tenderloin in the freezer for 20–30 minutes until very firm but not frozen solid; this makes it easier to slice paper-thin. Using a very sharp knife, slice the beef crosswise into 1–1.5 mm slices. If preferred, place slices between two sheets of plastic wrap and gently pound with a flat mallet to flatten further.

Arrange the slices in a single overlapping layer on a chilled platter or on individual serving plates. Lightly season the beef slices with about 1/4 tsp sea salt and a small pinch of freshly ground black pepper.

Whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice and 1/2 tsp Dijon mustard until emulsified. Drizzle approximately half of the dressing lightly over the beef slices and reserve the remainder for the arugula.

Prepare the arugula: place 2 cups washed, spun-dry arugula in a bowl. Add the remaining dressing and gently toss to coat. Taste and adjust with a pinch more salt or lemon if needed.

Slice the avocado: halve, pit and peel the avocado. Using a sharp knife, slice into 1/8–1/4-inch slices or small wedges. Toss the avocado slices very gently with a small squeeze of lemon (reserve the lemon juice used in the dressing) to prevent browning.

Scatter the dressed arugula in loose mounds over the edges of the beef or in the center of the plate, as desired. Arrange avocado slices attractively on top of the beef and arugula. Sprinkle 1 tbsp drained capers evenly across the dish and add 1 oz shaved Parmesan.

Finish with 1 tbs extra-virgin olive oil drizzled over the entire plate. Sprinkle lemon zest and finish with a few flakes of sea salt and freshly ground black pepper to taste.

Allow the carpaccio to sit 1–2 minutes so flavors meld, then serve immediately with crusty bread if desired.