Place the trimmed beef tenderloin in the freezer for 20–30 minutes until very firm but not rock solid (this makes thin slicing easier). Using a sharp knife, slice the beef across the grain as thinly as possible (aim for paper-thin). If needed, press each slice between two sheets of plastic wrap and gently pound with a flat side of a meat mallet or rolling pin to further thin.

Arrange the thin slices in a single layer on a chilled large plate or platter, slightly overlapping to form an even bed. Lightly season the arranged slices with the coarse sea salt and freshly ground black pepper.

Dressing & Finish

Make the dressing

In a small bowl, whisk together 3 tbs extra-virgin olive oil, 1 tbs lemon juice, and 1/2 tsp Dijon mustard until emulsified. Taste and adjust seasoning with a tiny pinch of salt if desired.

Scatter the rinsed and drained capers evenly over the beef slices. Drizzle the lemon-olive oil dressing evenly across the beef (use a spoon for control).

Distribute the baby arugula lightly over the carpaccio and scatter the Parmesan shavings on top. Finish with 1 tsp extra virgin olive oil drizzled over the dish and a light dusting of lemon zest if using.

If desired, add microgreens or chives for color and serve with toasted sourdough or crostini on the side so guests can place slices on bread.

Serve immediately. Carpaccio is best enjoyed chilled but not icy; allow plated beef to sit at cool room temperature for 2–3 minutes before serving if it was very cold.