The best beef carpaccio, just the way we like it, on top of a toasted crostini, drizzled in a creamy mustard horseradish sauce, and finished with a few zippy capers.
We would never order this dish! Never! Because I would never order raw meat. That sounds crazy, or it used to… But today, we are going to tell you to do just that. And not only that, we’re telling you to make this at home and that you will love it!
I would have never known that raw beef tenderloin in the form of beef carpaccio is actually totally delicious, if it wasn’t for Debbie. She ordered it at Cactus Club (yes we go there a lot…), I had a taste, and I have never looked back.
Beef carpaccio is a dish that’s commonly only found in high end restaurants, however since all it is, is thinly sliced raw beef, its simple to make at home. All you need is a quality piece of beef tenderloin and a good recipe for a beef carpaccio dressing. It will taste exactly the same at home as in the restaurant. And actually, I will argue that it will taste better because it will be super fresh and you can make it exactly how you like it. We like ours thin, on a crostini and with a really good sauce.
My beef carpaccio recipe must have a kick ass sauce to go with it. Maybe that means I’m not a true raw meat lover, but Im ok with that. I feel the same way about sushi. Debbie and I like our homemade beef carpaccio with a creamy mustard sauce that’s full of flavor. Raw beef doesn’t have a lot of flavor, so we feel like the sauce needs to. Our dressing is simply made with a little mayo, lemon juice, stone ground mustard, spicy horseradish for a little kick, parmesan cheese and of course, salt and pepper. It’s so good, I could just eat it with a spoon and it makes the best beef carpaccio that we have ever tasted!
In our opinion, the best beef carpaccio is super thin, and making it so is easier than you think. And you may not like it as thin as we do, and thats ok too. You can make it as thin or thick as you like. The easiest way to get it really thin is to freeze your piece of beef tenderloin for a couple hours. So its not totally frozen, but it doesn’t fall apart when you slice it thin. You don’t have to get it paper thin when you slice it, just do as good as you can and then place your slices on a piece of wrap or wax paper. Make sure to space out your slices. At least an inch between the slices. Then put another piece of wrap or wax paper on top and use a rolling pin to lightly roll over and thin them out. You only need a light pressure and voila (!) its super thin. You can check out this quick video for a how to…
The Best Beef Carpaccio for Entertaining
We love making this beef carpaccio recipe for guests because you can make everything ahead of time! If you read our blog regularly, you know this is one thing that makes our lives easier when we are entertaining. You can make the sauce and let it sit in the fridge, make the crostinis and store them in a big ziplock bag, and then make your thinly sliced beef. The beef can be stored in between the wrap or wax paper, on a tray and layered on top of each other. When you want to serve it, you can either serve it already put on the crostinis and drizzled with the sauce, or you can arrange the beef slices on a plate and let your guests make their own.
Either way its awesome! Eat raw meat! We dare you 🙂
- 4 tbsp mayo
- 2 tbsp lemon juice
- 1½ tbsp stone ground mustard
- 2 tbsp fresh grated Parmesan
- 1 tsp minced garlic
- ½ tsp horseradish (or more if you like more)
- salt and pepper to taste
- 250 g good quality tenderloin beef
- steak seasoning or salt and pepper
- couple tbsp capers
- shaved parmesan cheese
- 1 skinny and long loaf of bread, cut into ¾ inch thick slices on the bias
- ½ cup olive oil
- 2 tbsp garlic seasoning (we love garlic plus)
- drizzle of olive oil
- 2 cups or so of baby kale and arugula
- drizzle of olive oil
- just a sprinkle of salt and pepper to taste
- Add all the sauce ingredients to a bowl and mix well. Cover and store in the fridge until you are ready to serve.
- Heat your oven to 350 degrees. Slice your loaf of bread up. Mix the garlic seasoning with the oil, and brush a little on both sides of the bread. Place on a baking tray and bake in the oven till they brown a little. About 5 - 8 mins. Flip them over and cook till they are browned on the other side as well. About 3 - 5 mins. Set aside.
- Season your piece of beef well on all sides and wrap it in plastic wrap. Place the tenderloin in the freezer for 2 hours or so. You want it to be very firm, but not frozen all the way through so it doesn't fall apart when you slice it thin.
- Take it out and with a very sharp knife, slice the beef as thin as you can without wrecking the slice. It doesn't have to be perfect and you don't have to get it paper thin when you slice it, just do as good as you can and then place your slices on a piece of plastic wrap or wax paper. Make sure to space out your slices at least an inch apart. Then put another piece of wrap or wax paper on top and use a rolling pin to lightly roll over and thin them out. You only need a light pressure to make them super thin.
- Leave the plastic wrap on and place on a baking sheet. Continue with the rest of the beef in the same way until you have as many slices as you need. Store the beef on the baking tray in the fridge until you are ready to serve.
- Mix the salad with the olive oil, salt and pepper.
- Serve this appy by arranging the beef slices on a platter, place a handful of the salad in the middle of the plate. Drizzle the sauce over the beef generously and sprinkle some capers and shaved parmesan cheese over top. Serve with the crostinis and more sauce on the side.
- Put the crostinis together and serve. Start with a crostini on the bottom, next place a slice of beef and drizzle generously with the sauce. Top with the salad, capers and some sliced parmesan cheese.