Beef Tenderloin Carpaccio

This carpaccio highlights the tenderness of the beef tenderloin with a tangy and slightly sweet vinaigrette, salty notes of Parmesan, and subtle chia seed oil.

    • Servings: 2 servings
  • Ingredients:
    1. 200 g high-quality raw beef tenderloin, chilled (ideally partially frozen for about 1 hour to make slicing easier)
    2. 50 g shredded parmesan cheese
    3. A handful of fresh arugula leaves
    4. Small capers, drained (optional)
    5. For the chia vinaigrette:
      • 3 tablespoons extra virgin olive oil
      • 1 tablespoon chia seed oil
      • Juice from half a lime
      • 1 teaspoon regular mustard
      • Some drops of Worcestershire sauce (optional)
      • Salt and ground black pepper
Get the Oil for This Recipe
  • Steps:
    1. Prepare the chia vinaigrette: In a small bowl, combine the extra virgin olive oil, chia seed oil, lime juice, and mustard. For an extra touch of flavor, add a few drops of Worcestershire sauce. Season with salt and freshly ground black pepper to taste. Whisk well with a fork or small whisk until the vinaigrette is emulsified. Set aside.
    2. Slice the meat: Remove the beef tenderloin from the freezer. Using a very sharp knife, slice the meat as thinly as possible. You can lightly pound the slices between a sheet of plastic wrap with a meat tenderizer to make them even thinner.
    3. Assemble the carpaccio: Distribute the slices of meat overlapping each other on a plate, covering the base.
    4. Dress: Generously drizzle the carpaccio with the prepared chia vinaigrette.
    5. Garnish: Scatter the Parmesan cheese flakes over the meat. Add a handful of fresh arugula leaves (seasoned with olive oil, salt, and pepper) to the center or around the edges of the plate. If desired, add a few capers for a salty and tangy tinge.
    6. Serve: Serve immediately as an elegant appetizer or starter.

 

Chef’s advice: "The secret to a perfect carpaccio lies in the finesse of the cut. To achieve almost transparent slices of meat, freeze the beef tenderloin for about 45-60 minutes before slicing. The meat will be firm but not tough, allowing a very sharp knife to glide easily. When serving, I recommend chilling the plates to keep the meat at the ideal temperature, enhancing its tenderness and flavor."

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