Prime Beef Carpaccio Recipe

Partially free the beef

Place the whole piece of beef in the freezer on a tray for 25–35 minutes. You want it very firm but not frozen solid so it will slice paper-thin.

Trim and wrap

Remove beef from freezer. Trim any excess fat or silver skin. If the piece is irregular, square it off so it slices evenly. Wrap tightly in plastic wrap in a log shape and chill briefly if needed to keep firm.

Slice paper-thin

Using a very sharp knife (or a meat slicer, if available), slice the beef across the grain as thinly as possible — ideally 1–2 mm. If slices are difficult to get thin, place a slice between two sheets of plastic wrap and gently pound with a heavy pan to about 1 mm thickness.

Make the dressing

In a small bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, the minced shallot and 1 teaspoon finely chopped capers (reserve the rest for garnish). Whisk until emulsified. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting lemon, salt or mustard to balance acidity and seasoning.

Dress the beef briefly

Arrange the slices of beef in a single overlapping layer on a chilled platter. Lightly brush or spoon about half of the dressing over the beef, ensuring a thin, even coating. Allow the dressed beef to rest at room temperature for 2–3 minutes to slightly soften and pick up flavor — do not let it sit long enough to 'cook' through the acid.

Assemble

Scatter 2 cups of baby arugula in the center or around the edges of the platter as desired. Arrange dressed beef slices over or beside the arugula. Spoon remaining dressing lightly over the beef and arugula.

Add cheese and capers

Shave about 1/2 cup Parmesan over the beef and arugula. Sprinkle the remaining 1 tablespoon capers across the top for briny contrast.

Final seasoning

Drizzle 1 tablespoon extra-virgin olive oil over the assembled carpaccio. Finish with sea salt flakes and freshly ground black pepper to taste. Serve with lemon wedges and toasted bread or crostini on the side.

Serve carpaccio immediately, using crostini or toasted bread to scoop or lay slices on. Leftovers (if any) are best eaten within a few hours; do not store dressed carpaccio for more than 24 hours.