Italian Beef Carpaccio

Shaved into paper-thin slices, raw beef is the star of the show in a classic carpaccio. The first iteration of this internationally recognized Italian favorite was made at Harry’s Bar in Venice in the 1950s. With the thin slices of beef carefully arranged to cover a plate and drizzled with a simple, acidic vinaigrette, the dish’s elegance, simplicity and of course delicious qualities skyrocketed its popularity. Soon, variations using raw fish and other clean red meat alternatives became in vogue. The key for any carpaccio is to balance the richness of the meat with acidity and salt. You can play with pops of fresh herbs, greens, and even fruits, but be careful not to overdo it. Simplicity is, after all, king.




Serves 4


▢ 12 oz raw, high quality beef tenderloin
▢ 4-6 chives, thinly cut
▢ 2 tbsp capers
▢ 1 cup frying oil
▢ pinch Lemon Salt
▢ high quality olive oil 
IGP Balsamic Vinegar



  1. Wrap the tenderloin in cling film and freeze for 1 hour. Freezing the tenderloin will make it easier to slice thinly. 
  2. While the tenderloin is freezing, dry the capers on a clean towel, patting them dry to soak up as much liquid as possible. 
  3. Add the frying oil to a small saucepan and palace over medium heat. The oil is hot enough when you sprinkle water into the oil and it pops and sizzles. 
  4. Add the capers and fry until crispy, roughly 1-2 minutes. Remove with a slotted spoon onto a clean towel to drain any excess oil. Set aside.
  5. Using your sharpest knife, slice the beef as thinly as possible. Be sure to cut against the grain. Place each slice between two sheets of parchment and roll out with a rolling pin until they’re nice and thin. 
  6. Arrange the beef on a plate. We like to let the slices gently fold to create a little visual texture, but you can of course go more traditional and lay them flat. 
  7. Drizzle with olive oil and vinegar, then sprinkle with lemon salt, capers and fresh chives. 
  8. Serve with a frisee or arugula salad.
  9. Mangiamo. 


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