| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
- Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 476 |
| Total Fat | 44 g |
| Saturated Fat | 10 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 121 mg |
| Sodium | 315 mg |
Reviews
This was great! I used precut thin slices of beef and it worked beautifully.
Another fabulous Ina recipe. Please ignore the reviews of those that clearly have not had this dish…it’s absolutely divine!!
I have yet to be disappointed by any of Ina’s recipes. Yes, it has a lot of salt, and a raw egg, and the meat is raw. This is carpaccio and it is at its breathtaking best when you eat it. If you are concerned, then don’t eat it, but do not complain because it is clear that is what you are getting by following the recipe.
Wonderful use of a fabulous cut of meat. Thank you, Ina. My family thanks you.
Wonderful use of a fabulous cut of meat. Thank you, Ina. My family thanks you.
fabulous !!
Fantastic restaurant quality and a healthy feeling after I’ve eaten at
Love, love, love carpaccio!!!
Absolutely delicious! First time I had carpaccio I was in a little Italian restaurant in Walnut Creek, California. This is better than that! I love the idea of making this as individual first course!! So elegant!
Anchovies, capers, parmesan, salt in the dressing, salt crusting the beef, and a double sprinkling of salt at the end. I’d conservatively estimate at least 1500mg of sodium per serving.
Wonderful! I did make a few adjustments: omitted the anchovies, replaced the Parmesan with Grana Pandano, added halved heirloom cherry tomatoes and poached a few quail eggs. Love the inspiration!
Excelent