Classic Italian Carpaccio Recipe

Partially freeze and slice

Place the trimmed beef loin on a rimmed tray, cover tightly with plastic wrap and freeze for 25–40 minutes until very firm but not rock solid. This makes slicing thinly much easier.

Using a very sharp chef's knife (or meat slicer), slice the chilled beef as thin as possible (aim for translucent slices about 1–2 mm). If slices stick together, separate and lay them out flat on a large chilled serving platter or individual plates, slightly overlapping.

Lightly season the exposed meat slices with fine sea salt and a small scatter of freshly ground black pepper.

Whisk the 4 tablespoons extra-virgin olive oil with the 2 tablespoons lemon juice in a small bowl. Drizzle about 2 tablespoons of this dressing evenly over the plated beef, reserving the rest for the salad. Allow the beef to come to just above refrigerator temperature for 3–5 minutes before serving.

In a bowl, combine the Iberian mixed leaves with 2 tablespoons extra-virgin olive oil, the remaining lemon juice if any (or a squeeze from the reserved lemon), lemon zest (1 tsp), and a pinch of sea salt and freshly ground black pepper. Toss gently to coat.

Arrange small handfuls of the dressed mixed leaves on top of and around the carpaccio slices, spacing them to let some of the beef show through.

Scatter the rinsed, drained capers evenly over the beef and salad, distributing their briny pops across the plate.

Using a vegetable peeler, shave Parmesan over the carpaccio to create thin curls and scattered shards (about 40 g total).

Dot or lightly spoon the pesto in small quenelles or drops across the carpaccio (use about 3 tablespoons total). If the pesto is thick, thin it with 1 teaspoon olive oil or lemon juice so it sits nicely on the meat.

Finish with a final drizzle of extra-virgin olive oil (if desired), a light sprinkle of flaky sea salt, a grind of black pepper, and scatter micro herbs or small basil leaves for color.

Serve immediately at slightly cool room temperature. Provide small forks and a bread plate; carpaccio is best eaten right away. Leftovers: store any unused beef separately wrapped in plastic in the refrigerator and consume within 24 hours.