Beef Carpaccio Recipe

Partially freeze beef

Trim connective tissue from the beef tenderloin. Wrap tightly in plastic wrap and place in the coldest part of the freezer for 30–45 minutes, until firm but not frozen solid — this makes extremely thin slicing possible.

Prepare marinade

In a small bowl whisk together 2 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified.

Slice beef thinly

Using a very sharp knife, remove beef from freezer and slice across the grain as thinly as possible (aim for paper-thin). If desired, place slices between two sheets of plastic wrap and gently pound with a meat mallet to open and even out to about 1–2 mm thickness.

Dress beef

Arrange slices in a single overlapping layer on a chilled large plate or platter. Drizzle about half of the marinade evenly over the beef, reserving the remainder. Let sit at cool room temperature for 5–8 minutes (or cover and refrigerate up to 15 minutes) to let flavors meld.

Plate greens and garnishes

Toss the arugula lightly with the reserved marinade (about 1 Tbsp) or a small drizzle of olive oil and a squeeze of lemon if desired. Scatter the dressed arugula over or beside the beef slices. Sprinkle the rinsed capers evenly over the beef and salad.

Add cheese and finish

Use a vegetable peeler to shave Parmesan directly over the beef. Drizzle 1 Tbsp extra-virgin olive oil over the entire dish. Taste and finish with small pinches of sea salt and freshly ground black pepper as needed. Serve with lemon wedges on the side for diners who want extra acidity.

If serving with bread, brush baguette slices lightly with softened butter or olive oil and toast in a 375°F (190°C) oven until golden, about 6–8 minutes, or toast in a skillet. Serve alongside the carpaccio.