Beef Carpaccio * Recipe

Chill and trim beef

Trim any silverskin and excess fat from the beef tenderloin. Wrap the beef tightly in plastic wrap and place in the coldest part of the refrigerator or in the freezer for 20–30 minutes until very firm but not frozen solid; this makes slicing paper-thin easier.

Slice beef thinly

Using a very sharp knife, slice the chilled beef across the grain as thinly as possible (aim for 1–2 mm). If you have a meat slicer or mandoline with a meat-safe attachment, use that. Lay slices flat between two sheets of plastic wrap and gently pound with a meat mallet if needed to even out and create paper-thin rounds.

Plate beef

Arrange the beef slices in a single layer (slightly overlapping) on chilled serving plates. Lightly brush or drizzle about 1–1.5 tbs extra-virgin olive oil over the beef slices to gloss them and help carry flavor. Sprinkle 1/2 tsp of the black pepper and 1/2 tsp of the fine sea salt over the meat evenly; adjust to taste.

Add greens and aromatics

Toss the arugula lightly with the remaining 0.5 tbs olive oil and a small pinch of salt. Pile a small handful of dressed arugula in the center or to one side of each plate. Scatter the rinsed capers and thin red onion slices over and around the beef. Finish with the grated or shaved Parmesan scattered over the top.

Finish

Squeeze a little fresh lemon juice over the assembled carpaccio just before serving (about 1/4 lemon per plate). Optionally add a final drizzle of olive oil and a crack of black pepper. Serve immediately with the horseradish cream sauce on the side or dotted over the beef.

Whisk the sauce: In a small bowl, combine the prepared horseradish, sour cream, mayonnaise, lemon juice, Dijon mustard, and grated garlic. Whisk until smooth and homogenous.

Season: Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If you prefer more heat, add additional prepared horseradish 1/2 tsp at a time. Adjust lemon or mustard to balance acidity.

Chill briefly: Cover and chill the sauce for at least 10 minutes to let the flavors meld. Bring to near-room temperature just before serving if chilled longer so the sauce is not too firm.