Jacques Pépin Makes Beef Carpaccio | American Masters: At Home with Jacques Pépin | PBS

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.

Buy the best possible filet of beef, about 5-6 ounces for two people.

Place the beef on a piece of plastic wrap and cover with another piece of plastic wrap.

Pound the beef until thin using a skillet or similar object.

Season the beef with salt and pepper, about a quarter teaspoon per person.

If preparing multiple portions, stack the pounded beef with plastic wrap in between and refrigerate until ready to serve.

Prepare the garnish by finely chopping half a clove of garlic into a puree.

Mix the garlic puree with about 2 tablespoons of olive oil.

Add half a tablespoon of capers per person to the garnish.

Split 5-6 olives in half and add to the garnish.

Serve with a lemon wedge on the side to squeeze over the carpaccio just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens