Carpaccio De Bœuf Recipe

Freeze slightly for thin slicing

Place the trimmed sirloin on a cutting board, wrap tightly in plastic wrap and freeze for 30-45 minutes until firm but not rock solid. This firms the meat to make very thin slicing easier.

Using a very sharp knife, slice the partially frozen beef as thinly as possible (aim for translucency). If you have a meat slicer, set it to a thin setting. Lay slices flat between sheets of plastic wrap or wax paper and gently pound very thin with the flat side of a chef's knife if needed to expand to about 2–3 inches in diameter.

Arrange the beef slices in a single layer on a chilled serving platter or on individual plates, overlapping slightly so the entire surface is covered. Lightly season each plate with a small sprinkle of coarse sea salt and freshly ground black pepper (use the quantities listed under Beef). Drizzle ~1/2 tablespoon extra-virgin olive oil per plate (reserve remaining olive oil for finishing if serving multiple plates).

In a small bowl combine the finely minced cornichons, minced shallot, chopped capers and chopped parsley. Stir to combine.

Add the Dijon mustard, white wine vinegar, lemon juice and honey. Whisk to emulsify while slowly streaming in the 3 tablespoons extra-virgin olive oil until you have a loose, glossy vinaigrette. Taste and season with a pinch of fine sea salt and freshly ground black pepper. Adjust acidity or sweetness: add a little more vinegar or lemon if too flat, or a touch more honey if too sharp.

Let the dressing sit at room temperature for 10 minutes to allow the flavors to marry. If preparing ahead, cover and refrigerate; bring back to room temperature before using.

Spoon small dollops of the pickle dressing across the surface of the arranged beef. Aim for even distribution so every bite gets some of the pickles, shallot and caper flavor. Use about half the dressing initially and reserve the rest for passing or additional drizzling.

Scatter shaved Parmesan and a few microgreens or small handfuls of arugula on top of the beef. Drizzle the remaining extra-virgin olive oil in a thin stream over the whole plate(s). Finish with a final crack of black pepper and, if desired, a light sprinkle of flaky sea salt.

Serve immediately with lemon wedges on the side and toasted baguette slices or crostini. Encourage diners to squeeze a little lemon onto individual bites and to spread some dressing onto the crostini before topping with beef if using.