Beef Carpaccio Recipe

Combine the white wine vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion to the bowl, pressing down to submerge. Let sit at room temperature for at least 15 minutes, or refrigerate for up to 24 hours. Drain before plating.

In a small bowl, mix mayonnaise, grated garlic, lemon juice, lemon zest, olive oil, salt, and pepper until smooth and creamy. Taste and adjust seasoning. Chill until ready to use.

Prepare the beef

Freeze the trimmed beef tenderloin for about 20 to 30 minutes so it firms slightly (this makes very thin slicing easier). Using a sharp slicing knife, slice the beef as thinly as possible (aim for paper-thin). If needed, place between two sheets of plastic and pound very gently with a meat mallet to thin further.

Arrange the sliced beef in a single layer on a chilled large plate or platter in an overlapping circular pattern or staggered rows to cover the plate attractively.

Lightly season the arranged beef with sea salt and freshly ground black pepper, then drizzle evenly with 2 tablespoons of extra-virgin California olive oil and the 1 teaspoon of lemon juice. Finish with a light dusting of lemon zest.

Distribute the drained pickled red onion and caper berries evenly over the beef slices.

Scatter the arugula over and around the beef. If desired, toss the arugula first with a teaspoon of olive oil and a small pinch of salt to lightly dress it, then place on the carpaccio.

Dot or pipe small quenelles or spoonfuls of the lemon aioli around the plate (about 1/2 teaspoon per dollop) so diners can combine with each bite.

Lay Parmesan grissini across the plate or place shaved Parmesan on top. Finish with a few microgreens if using and a final drizzle of olive oil (about 1/2 tsp) and a grind of black pepper.

Serve immediately at cool room temperature. Provide additional lemon wedges and extra olive oil at the table if desired.