The Best Beef Carpaccio

Ingredients

• 1 pound beef tenderloin
• 0.5 cups mayonnaise
• 3 tablespoons lemon juice , divided
• 2 anchovies
• 0.5 teaspoons ground black pepper , divided
• 4 cups arugula
• 1 tablespoon extra-virgin olive oil
• 0.25 teaspoons kosher salt
• 0.25 cups capers
• 0.5 cups shaved Parmesan cheese
• baguette slices for serving , optional

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.