Beef Carpaccio Recipe

Freeze briefly

Place the trimmed beef on a rimmed plate, cover with plastic wrap, and freeze for 30–45 minutes until just firm but not solid. This firms the meat for very thin slicing.

When firm, remove from freezer. Using a very sharp knife, slice the beef crosswise as thinly as possible (about 1–2 mm). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to flatten further.

Arrange slices in a single overlapping layer on a chilled large plate or platter. Lightly brush or drizzle 1 tablespoon olive oil over the beef, then season very lightly with 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper. Set aside at room temperature while you prepare the rest (no more than 15–20 minutes).

Thinly slice the red onion into rings or half-moons and place in a small bowl of cold water for 5 minutes to mellow the bite; drain and pat dry.

If your hard-boiled egg is not ready: place the egg in a pot of cold water, bring to a gentle boil, cook 9 minutes for a fully set yolk, then transfer to an ice bath for 5 minutes. Peel and slice into wedges or thin rounds.

Toss the arugula with a light pinch of salt and a small drizzle (about 1 teaspoon) of olive oil to wilt slightly, or leave dry if you prefer a crisper bite.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning.

Drizzle about half of the dressing evenly over the arranged beef slices (use more or less to taste).

Scatter the arugula lightly over the beef, then arrange the drained red onion slices, capers, and hard-boiled egg pieces evenly across the dish.

Shave or scatter 1/4 cup Parmesan over the top. Finish with the remaining 1 tablespoon olive oil drizzled over the whole plate and a final light sprinkle of the remaining 1/4 teaspoon sea salt and 1/8 teaspoon black pepper if desired.

Serve immediately with crusty bread or crostini. Leftovers: keep beef refrigerated and consume within 24 hours; assemble just before serving.