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Loanding
This is the best beef carpaccio, and also easy to make at home. Cold, tender, rich beef, sliced paper thin and plated with a tangy, salty sauce, Parmesan shavings, briny capers, and baby arugula is a surprisingly simple but sophisticated appetizer.
Ingredients
- beef tenderloin: 1 pound
- mayonnaise: 0.5 cup
- lemon juice: 3 Tbsp (divided)
- anchovies: 2 piece
- black pepper: 0.5 tsp (divided, freshly ground)
- baby arugula: 4 cups
- extra-virgin olive oil: 1 Tbsp
- kosher salt: 0.25 tsp
- capers: 0.25 cup
- shaved Parmesan cheese: 0.5 cup
- baguette slices: (for serving, optional)
Metric Conversion
Stages of cooking
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Wrap beef very tightly in plastic wrap and place in the freezer until just slightly firm, about 1 hour. Chill 4 large plates in the refrigerator until ready to serve.
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Meanwhile, prepare sauce. Combine mayonnaise, 2 tablespoons lemon juice, anchovies, and 1/4 teaspoon pepper in the bowl of a food processor. Blend until smooth and set aside.
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Remove plastic wrap from beef. Using a very sharp knife, carefully slice paper-thin slices of beef. Arrange beef in a single layer divided among 4 chilled plates.
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Toss arugula with remaining lemon juice and pepper, olive oil, and salt. Place arugula mixture in the center of the beef. Drizzle evenly with reserved sauce; sprinkle with capers and cheese. Serve immediately with baguette slices.
