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Carpaccio is something I ALWAYS order at restaurants so wanted to make my version and I gotta say… it was delicious👌🏻❤️

If you loved this recipe, check out my Shallot Caper Salmon Crudo!

Why You’ll Love Carpaccio Recipe

Carpaccio is one of my favorite appetizers, so of course I had to add the Nadia flair. The little details like the fried capers and seasoning on the tenderloin make it so good! It is light, fresh and epic. The mayo sauce on this is *chef’s kiss* 🤌🏻🔥.

Carpaccio

How To Prepare Carpaccio Recipe

🌿 First, place the za’atar, sumac and seasoned salt in a cutting board and mix. Then, completely coat the tenderloin in it and wrap in plastic wrap. Let sit in freezer for 1-2 hours for easier cutting.

🍋 Secondly, mix the mayo, 1/2 tsp lemon, Worcestershire, milk and dijon.

🥑 Fry the capers on medium high with avocado oil for 4-5 minutes until crispy. Then, let sit in paper towels.

🧂 Dress the arugula with lemon, salt, pepper and olive oil.

🔪 Then, slice the tenderloin thinly, place in between parchment paper and using a rolling pin thin out to desired thickness.

🥩 Lastly, arrange the tenderloin on a plate, drizzle the mayo sauce, some olive oil, top with the fried capers, black pepper, shaved Parmigiano and the arugula. I always drizzle more lemon on top.

Substitutions and Variations

  1. You can use any cut of beef you like instead of tenderloin.
  2. You can use any cheese of choice instead of Parmigiano.

Chef Nadia’s Tip

I always use japanese mayo, because it’s made with just yolks so it is richer and more delicate.

Carpaccio

Similar Recipes

Common Questions

What za’atar do you use?

I use Za’atar by Z&Z.

Can I use a different cut of beef?

Yes absolutely! You can use any cut of beef of your choice.

Can I use a different cheese?

Yes of course! You can use any cheese of your preference.

What sumac do you use?

I use sumac by Z&Z.

Carpaccio

By Nadia Aidi
Prep 15 minutes
Freezing Time 2 hours
Total 2 hours 15 minutes
Servings: 2
Carpaccio is something I ALWAYS order at restaurants so wanted to make my version and I gotta say…it was 👌🏻❤️ the little details like the fried capers and seasoning on the tenderloin make it so good!

Ingredients 

  • 4 oz Tenderloin, if you can, get it freshly cut, in the very least buy it the same day you’ll use. Get high quality
  • 1 tbsp Za’atar
  • 1 tbsp Sumac
  • 1 tbsp Seasoned salt
  • 3 tbsp Japanese mayo, kewpie
  • 1/2 tsp Lemon , + more for drizzling on arugula and the carpaccio
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Milk
  • 1/2 tsp Dijon mustard
  • 3 tbsp Capers, pat dried very well
  • Arugula, to taste
  • Olive oil, to taste
  • Parmigiano , to taste
  • Black pepper, to taste

Directions 

  • First, place the za’atar, sumac and seasoned salt in a cutting board and mix. Then, completely coat the tenderloin in it and wrap in plastic wrap. Let sit in freezer for 1-2 hours for easier cutting.
  • Secondly, mix the mayo, 1/2 tsp lemon, Worcestershire, milk and dijon.
  • Fry the capers on medium high with avocado oil for 4-5 minutes until crispy. Then, let sit in paper towels.
  • Dress the arugula with lemon, salt, pepper and olive oil.
  • Then, slice the tenderloin thinly, place in between parchment paper and using a rolling pin thin out to desired thickness.
  • Lastly, arrange the tenderloin on a plate, drizzle the mayo sauce, some olive oil, top with the fried capers, black pepper, shaved Parmigiano and the arugula. I always drizzle more lemon on top.

Nutrition

Calories: 444kcal, Carbohydrates: 5g, Protein: 25g, Fat: 36g, Saturated Fat: 6g, Polyunsaturated Fat: 20g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 92mg, Sodium: 8036mg, Potassium: 533mg, Fiber: 2g, Sugar: 1g, Vitamin A: 223IU, Vitamin C: 5mg, Calcium: 108mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Italian

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