Beef Carpaccio Recipe

Trim and chill

Trim any silver skin or excess fat from the beef tenderloin. Pat dry with paper towels. Wrap tightly in plastic wrap to form a cylinder about 2–3 inches in diameter, twisting ends to compress. Chill in the coldest part of the refrigerator for at least 1 hour (or up to 4 hours) to firm for easier thin slicing.

Prepare dressing

In a small bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper until combined. Taste and adjust acidity or salt as desired.

Slice the beef

When beef is firm, unwrap and use a very sharp knife to slice the beef as thinly as possible (aim for paper-thin). If you have a meat slicer or mandoline with a meat blade, you can flash-freeze the wrapped beef for 30–45 minutes and then slice. Arrange slices in a single overlapping layer on chilled plates.

Dress the carpaccio

Drizzle about half of the prepared dressing lightly over the arranged beef slices, distributing evenly. Let sit 2–3 minutes to allow the flavors to settle.

Prepare fennel

Trim the fennel bulb by removing the fronds and tough outer layer if needed. Using a mandoline or very sharp knife, shave the fennel into paper-thin slices. If you like a milder fennel flavor, toss the shaved fennel briefly with a pinch of the lemon-olive dressing and let it sit 5 minutes to soften.

Assemble garnishes

Distribute the shaved fennel over the dressed beef slices. Scatter 1 tablespoon rinsed capers (if using) and small handfuls of microgreens or arugula for peppery contrast. Sprinkle 50 g shaved Parmigiano-Reggiano evenly over the dish.

Finish with truffle oil

Lightly drizzle 1 teaspoon truffle oil in a few thin streams across the plated carpaccio — truffle oil is potent, so less is more. If desired, add tiny dots rather than a continuous stream to control intensity.

Final seasoning

Season the dish with a light dusting of flaky sea salt (about 1/4 teaspoon) and a grind or two of fresh black pepper to taste. If you want warmer edges on the beef for contrast, heat 1 teaspoon neutral oil in a small skillet until just smoking and quickly sear the edge of the arranged beef slices for 5–8 seconds, then return to plate immediately (optional).

Serve

Serve immediately as an appetizer for 4 people. Provide extra lemon wedges and additional truffle oil on the side if guests want more acidity or truffle aroma.