How to Prepare Beef Carpaccio

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable, while flank steak offers a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives offer a similar briny flavor at a lower cost.

Trim the beef tenderloin to use only the center cut, removing the shatto and point.

Use a sharp knife to make long strokes to prepare the beef.

Coat the beef with Dijon mustard, olive oil, and ground thyme.

Roll the beef in a mixture of black, white, and pink peppercorns, allowing them to stick.

Wrap the beef tightly in cling film to maintain its shape.

Chill the wrapped beef in the fridge for 15-20 minutes to firm it up.

Seal the beef in a pan to create a nice crust on the outside.

Rewrap the sealed beef in cling film and freeze for about 1 hour to make slicing easier.

Remove the cling film and slice the beef as thinly as possible.

To thin the slices further, place between two pieces of parchment paper and use a rolling pin.

Keep the sliced beef in the fridge until ready to serve, then peel off the parchment and dress the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens