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Carpaccio Recipe

Name: Ondus on the Waterfronts Carpaccio Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Snake River Farms beef (very thinly sliced or shaved); 4 cups Arugula (trimmed, washed, spun or patted dry); 1 oz Shaved or grated Parmigiano-Reggiano; 2 tbsp Capers (drained, rinsed if packed in salt); 1 tbs Pickled red onion (thinly sliced); 1 tsp Freshly ground black pepper; 1 tsp Flaky sea salt; 1 tsp White or pale yellow microplane lemon zest (optional); 1 tsp Fresh chives or parsley (finely chopped, optional); 1 tsp Drizzle truffle oil; 2 tsp Dijon mustard; 1 tsp Whole-grain mustard; 2 tbsp Mayonnaise (preferably high quality); 2 tbsp Greek yogurt or crème fraîche; 1 tbsp Fresh lemon juice; 2 tsp Extra-virgin olive oil; 1 tsp Honey (or agave) — optional for balance; 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper; 0.5 cup Red onion (thinly sliced); 3 tbsp Rice vinegar or white wine vinegar; 2 tbsp Warm water; 1 tsp Sugar; 0.25 tsp Salt

Inspired by Ondus on the Waterfront

Time30m

Serves4

Thinly shaved Snake River Farms beef, arugula, mustard sauce, capers, parmesan, pickled red onion, truffle oil

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Ingredients

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Beef & plating

12 oz Snake River Farms beef (very thinly sliced or shaved)

4 cups Arugula (trimmed, washed, spun or patted dry)

1 oz Shaved or grated Parmigiano-Reggiano

2 tbsp Capers (drained, rinsed if packed in salt)

1 tbs Pickled red onion (thinly sliced)

1 tsp Freshly ground black pepper

1 tsp Flaky sea salt

1 tsp White or pale yellow microplane lemon zest (optional)

1 tsp Fresh chives or parsley (finely chopped, optional)

1 tsp Drizzle truffle oil

Mustard sauce (creamy dressing)

2 tsp Dijon mustard

1 tsp Whole-grain mustard

2 tbsp Mayonnaise (preferably high quality)

2 tbsp Greek yogurt or crème fraîche

1 tbsp Fresh lemon juice

2 tsp Extra-virgin olive oil

1 tsp Honey (or agave) — optional for balance

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Pickled red onion (if you don't have prepared)

1/2 cup Red onion (thinly sliced)

3 tbsp Rice vinegar or white wine vinegar

2 tbsp Warm water

1 tsp sugar

1/4 tsp Celtic sea salt

Method

Pickled red onion (if making fresh)

Combine vinegar, warm water, sugar and salt in a small bowl and stir until sugar and salt dissolve. Add thinly sliced red onion, press down so slices are submerged. Let sit at room temperature for at least 15 minutes (better 30–60 minutes) while preparing other components. Drain before using.

Mustard sauce (creamy dressing)

In a small bowl, whisk together the Dijon and whole-grain mustards, mayonnaise and yogurt (or crème fraîche) until smooth.

Add lemon juice, olive oil and honey (if using). Whisk until emulsified. Season with 1/4 tsp salt and 1/4 tsp freshly ground pepper. Taste and adjust—add a touch more lemon for brightness, honey for sweetness, or salt to preference. Chill while plating.

Beef & plating

Prepare beef

If the Snake River Farms beef is not pre-sliced very thin, freeze the beef for 20–30 minutes until slightly firm, then use a very sharp knife to slice as thin as possible across the grain. Arrange slices in a single layer on a chilled large plate(s) or on individual plates, slightly overlapping into a circle or fan.

Dress arugula

Toss the arugula lightly with 1 teaspoon olive oil and a pinch of salt and pepper — just enough to coat and flavor, not to wilt. Pile a small handful (about 1/3 cup) of arugula in the center of each plated beef arrangement or scatter lightly over the slices depending on presentation.

Dot or thinly streak the prepared mustard sauce across the beef: use a spoon to place small quenelles or a small squeeze bottle to draw thin lines. Aim for about 1 tablespoon sauce per serving (adjust to taste).

Scatter the rinsed capers evenly over the beef (about 1/2 tablespoon per serving) and distribute the drained pickled red onion slices on top.

Use a vegetable peeler to shave Parmigiano-Reggiano over the plate, aiming for 1/4 ounce (about a small handful of shavings) per serving.

Drizzle truffle oil sparingly over the assembled carpaccio — about 1/4 teaspoon per plate — to avoid overpowering. Finish with a light dusting of cracked black pepper and a few flakes of sea salt. Optionally sprinkle the lemon zest and chopped chives/parsley.

Serve immediately with thin toasted bread or crostini on the side. If preparing ahead, hold beef chilled and dress at the last minute to keep slices cold and texture pristine.