Beef Carpaccio* Recipe

chill and partially freeze beef

Trim any silver skin from the beef tenderloin. Pat dry. Wrap the whole piece tightly in plastic wrap and place it in the freezer for 20–30 minutes until very firm but not frozen solid — this makes it much easier to slice paper-thin.

slice beef thin

Using a very sharp knife, slice the chilled beef against the grain into extremely thin slices (about 1–2 mm). If desired, place slices between two pieces of plastic wrap and gently pound with a flat meat mallet to acheive uniformly thin sheets. Arrange slices in a single layer on a chilled platter, slightly overlapping.

season beef

Lightly brush or drizzle the beef slices with 1–2 tablespoons extra-virgin olive oil. Sprinkle evenly with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Squeeze the juice of half a lemon over the slices in a thin stream to add brightness. Let sit at cool room temperature for 5 minutes while preparing remaining components (do not leave at room temperature for more than 30 minutes).

prepare salad bed

Toss 2 cups arugula with a very small pinch of salt, 1 teaspoon of the finishing olive oil (reserved if needed), and a light squeeze (about 1/2 teaspoon) of lemon juice — just enough to lightly dress the greens. Arrange a small mound of dressed arugula on each serving plate (or one central mound if serving family-style). Scatter 1 tablespoon rinsed capers and 1/4 cup very thinly sliced red onion over and around the arugula.

assemble carpaccio

Lay the seasoned beef slices over and around the arugula so that the arugula peeks through. Drizzle 1 tablespoon finishing extra-virgin olive oil lightly over the beef and finish with a few grinds (about 1/8 tsp) of freshly cracked black pepper. Scatter 1/4 cup shaved Parmesan over the top and add optional microgreens or parsley.

make the sauce

In a small bowl whisk together 1/2 cup sour cream, 2 tsp prepared horseradish, 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper until smooth and slightly thick. Taste and adjust: add more horseradish for heat (up to 1 tbsp total) or a pinch more salt or lemon for brightness. Chill until ready to use.

finish plating with sauce

Either dot the horseradish cream around the beef with a small spoon, drizzle thin lines using a squeeze bottle, or serve the sauce in a small ramekin alongside. If dotting, place small 1/2 tsp mounds spaced evenly across the carpaccio so each bite can access the sauce.

Serve the carpaccio immediately after assembling so the beef remains chilled and delicate. Recommended serving temperature is cool but not frozen. Leftover sauce can be refrigerated up to 3 days. Consume any leftover raw beef promptly (within 24 hours) and keep refrigerated; do not refreeze sliced raw beef.