Pepper Crusted Filet Carpaccio Recipe

Partially freeze and slice

Place the trimmed beef tenderloin on a sheet tray, cover and freeze for 20–30 minutes until firm but not rock solid. This makes it easier to slice paper-thin. Using a very sharp knife, slice the beef across the grain into 1/16–1/8-inch (1.5–3 mm) slices. If preferred, use a mandoline with a meat slicing guide or ask your butcher to slice thin.

Season and press pepper

Lightly brush the beef slices on both sides with 1 tablespoon olive oil. Combine the 2 tablespoons coarsely ground black pepper and 1 teaspoon kosher salt on a plate. Working in small batches, lay slices on the pepper mixture and gently press so the coarse pepper adheres to one side of each slice—this will be the top (pepper-crusted) side on the plate.

Drain and dry capers

Rinse the capers briefly under cold water to remove excess brine, then pat very dry between paper towels. Dry capers will crisp better and splatter less.

Fry the capers

In a small skillet, pour in the neutral frying oil and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Carefully add the dried capers (they may sizzle). Fry, stirring gently, 30–60 seconds until they are puffed and crisp. Remove with a slotted spoon into a bowl lined with paper towel and immediately season with 1/4 teaspoon fine sea salt. Allow to cool — they will crisp further as they rest.

Arrange the arugula (if using) in a loose mound on a chilled or room-temperature serving plate to create a bed for the carpaccio.

Lay the peppered beef slices in a single overlapping layer on top of the arugula or directly on the plate, peppered side up so the crust shows. Leave a small space between slices for presentation.

Drizzle the 2 tablespoons extra-virgin olive oil evenly over the beef slices, then squeeze fresh lemon juice from half a lemon (about 1–1½ teaspoons) over the plate to brighten flavors. Taste and add more lemon if desired.

Scatter the shaved Parmesan over the beef, letting some larger ribbons sit on top for texture. Sprinkle the fried capers evenly across the carpaccio for bursts of salty crunch.

Finish with a small pinch of finishing salt if desired and garnish with microgreens or chopped parsley and the remaining lemon wedge on the side. Serve immediately so the beef is cool and tender while capers remain crisp.