Beef Carpaccio Recipe
Shaved parmesan, capers, shallots, olive oil, and crostini.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation of Beef
- 1
Chill the Beef
Place the beef tenderloin in the freezer for about 30-45 minutes until firm but not frozen. This will make it easier to slice thinly.
- 2
Slice the Beef
Using a sharp knife, slice the chilled beef tenderloin as thinly as possible. Aim for paper-thin slices.
Assembly
- 3
Prepare the Shallots
Peel and finely mince the shallots. Set aside for garnish.
- 4
Plate the Beef
On a large plate, arrange the sliced beef in a circular pattern, overlapping the slices slightly.
- 5
Add Toppings
Sprinkle the minced shallots and caper berries evenly over the beef slices.
- 6
Drizzle with Olive Oil
Generously drizzle the extra virgin olive oil over the arranged beef and toppings.
- 7
Season
Season with freshly cracked black pepper and sea salt to taste.
- 8
Serve with Crostini
Serve the beef carpaccio immediately with crostini on the side for dipping and scooping.
