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
- 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
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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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
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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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.
Nutrition Facts
Per serving
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