Filet of Beef Carpaccio

  • Yield : 6 to 8 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 1 1/4 pounds filet of beef, trimmed and tied
  • 3/4 cup good olive oil, plus extra for the beef
  • Kosher salt and freshly ground black pepper
  • 2 extra-large egg yolks, at room temperature
  • 2 teaspoons good Dijon mustard, at room temperature
  • 1 tablespoon chopped garlic (3 cloves)
  • 2 anchovy fillets, drained
  • 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
  • 1/4 cup canola oil
  • 1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
  • 2 tablespoons capers, drained
  • 3 cups baby arugula
  • Flaked sea salt, such as Maldon, for sprinkling


Step 1

Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.

Step 2

Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine. 

Step 3

Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved

Step 4

Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

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