Beef Carpaccio Recipe
Capers, Shallots, White Truffle Oil & Dijon Cream Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carpaccio Ingredients
Method
Preparation Directions
- 1
Prepare the Beef
Wrap the beef tenderloin in plastic wrap and place it in the freezer for about 30 minutes to firm up. This will make it easier to slice thinly.
- 2
Slice the Beef
Once firm, remove the beef from the freezer and slice it as thinly as possible using a sharp knife. Arrange the slices on a large serving plate.
- 3
Prepare the Sauce
In a small bowl, whisk together the heavy cream, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
- 4
Assemble the Carpaccio
Sprinkle the shallots and capers over the sliced beef. Drizzle the white truffle oil over the top.
- 5
Serve
Serve the carpaccio with the Dijon cream sauce on the side for dipping.
