Beef Carpaccio Recipe
Beef is shaved paper thin and then fanned across the plate. We then add arugula, parmesan cheese, and fried capers to finish the dish.
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Ingredients
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Beef and Marinade
Greens and Garnish
Finishing Dressing
Method
Beef and Marinade
- 1
Chill and partially freeze beef
Wrap the trimmed beef tenderloin tightly in plastic wrap and place in the freezer for 25–35 minutes until firm but not frozen solid. This makes it much easier to slice very thin.
- 2
Prepare marinade
In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper until emulsified.
- 3
Slice beef paper-thin
Using a very sharp chef's knife, remove the beef from the freezer. On a clean cutting board slice the beef across the grain as thinly as possible (aim for almost translucent slices, about 1–1.5 mm). If available, use a meat slicer set very thin.
- 4
Dress beef
Arrange the slices slightly overlapping in a single layer or fan them across chilled plates. Lightly brush or drizzle the prepared marinade over the beef slices so each slice gets a thin coating; do not soak. Let rest for 2–3 minutes to allow flavor to marry.
Greens and Garnish
- 5
Prepare fried capers
Pat the rinsed capers dry on paper towel. Toss them with 1 teaspoon flour to coat very lightly. Heat 60 ml neutral oil in a small skillet over medium-high heat until shimmering. Fry the capers in small batches for 20–40 seconds until they pop and become crisp; remove with a slotted spoon to paper towel to drain and sprinkle with a pinch of fine salt.
- 6
Dress arugula
Toss the 2 cups arugula with 1/2 tablespoon of the finishing extra-virgin olive oil and a pinch of the finishing salt and pepper just to lightly coat. Keep it very light — arugula should remain fresh and peppery.
- 7
Assemble on plate
Mound a small portion of dressed arugula slightly off center on each plate or scatter lightly over the fanned beef, depending on presentation. Sprinkle shaved Parmigiano-Reggiano across the beef and greens. Scatter the warm fried capers over the top so they remain crisp. Add a few microgreens or baby herbs if using.
Finishing Dressing
- 8
Finish and season
Drizzle the remaining 2 tablespoons extra-virgin olive oil over the beef and greens in a thin thread. Grate 1/2 teaspoon fresh lemon zest over the dish and finish with 1/4 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper to taste. Serve immediately so fried capers stay crunchy and beef remains cool.