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.
Prep Time::20 mins
Freeze Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::4
Ingredients
1 pound beef tenderloin
1/2 cup mayonnaise
3 tablespoons lemon juice, divided
2 anchovies
1/2 teaspoon freshly ground black pepper, divided
4 cups baby arugula
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 cup capers
1/2 cup shaved Parmesan cheese
baguette slices for serving (optional)
Directions
Dotdash Meredith Food Studios.
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.
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.
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.
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.