Filet Mignon Carpaccio* Recipe

Chill and slice the beef

Pat the filet mignon dry with paper towels. Lightly season all over with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Wrap tightly in plastic wrap and place in the coldest part of the refrigerator or the freezer for 20–30 minutes until very firm but not frozen solid; this makes ultra-thin slicing easier.

Using a sharp knife, slice the chilled beef as thinly as possible (aim for paper-thin, about 1–2 mm). If desired, place thin slices between two sheets of plastic wrap and gently pound with a flat meat mallet to even them out. Arrange slices in a single layer on a chilled serving plate, slightly overlapping to form a circle or long row.

Make the dressing

In a small bowl, whisk together 1 tbsp fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1 tbsp minced shallot, and 1/2 tsp honey or agave (if using). Slowly stream in 3 tbsp extra-virgin olive oil while whisking to emulsify. Season to taste with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or seasoning as needed.

For a very smooth dressing, you can pulse the ingredients in a small jar with an immersion blender or shake vigorously in a jar with a tight lid.

Prepare garnishes

Rinse and spin dry the arugula and microgreens. Rinse the capers quickly, pat dry, and roughly chop. Place the thin red shallot slices in cold water for 5 minutes to soften and mellow, then drain and pat dry.

Dress the beef: Using a spoon, drizzle about half of the citrus vinaigrette evenly over the arranged beef slices (reserve the rest to serve). Scatter the chopped capers and drained shallot slices evenly over the meat. Toss the arugula lightly with 1 tsp finishing olive oil and a tiny pinch of salt, then place small handfuls or a ribbon of arugula on top or alongside the carpaccio.

Finish: Sprinkle a small amount of freshly cracked black pepper (about 1/8 tsp) and 1/2 tsp lemon zest over the plated carpaccio. Add microgreens if using. Serve immediately with 6 toasted baguette slices or crostini on the side so diners can top bread with slices of beef.

Notes for dairy-free modifications: This recipe as written is dairy-free. If you want a richer finish (not dairy-free), you may shave a little cold unsalted butter over the meat right before serving for a silky mouthfeel—use about 1/2 tsp per serving melted into 1 tsp finishing olive oil and drizzled sparingly.