This post may contain affiliate links. Please read our disclosure policy.
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!
Table of Contents
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* 🤌🏻🔥.
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
- You can use any cut of beef you like instead of tenderloin.
- 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.
Similar Recipes
Appetizers
Salmon Crudo with Lemon Caper Sauce
Appetizers
Beef Tartare
Raw Bar
Raw Salmon
Appetizers
Salmon Tartare
Common Questions
I use Za’atar by Z&Z.
Yes absolutely! You can use any cut of beef of your choice.
Yes of course! You can use any cheese of your preference.
I use sumac by Z&Z.
Equipment
- plastic wrap
- small bowl
- whisk
- Small skillet
- paper towels
- parchment paper
- Rolling Pin
Ingredients
Lemon Dijon Sauce
- 3 tbsp Japanese mayo, Kewpie
- 1/2 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp milk
- 1/2 tsp Dijon mustard
Fried Capers
- 1 drizzle avocado oil, for frying
- 3 tbsp capers, patted very dry
To Assemble
- arugula, to taste
- 1 drizzle lemon juice
- salt, to taste
- black pepper, to taste
- olive oil, to taste
- Parmigiano, shaved, to taste
Instructions
- Season the Beef: Mix the za’atar, sumac, and seasoned salt on a cutting board. Coat the tenderloin completely, wrap tightly in plastic wrap, and freeze 1 to 2 hours to firm.1 tbsp za’atar, 1 tbsp sumac, 1 tbsp seasoned salt, 4 oz beef tenderloin
- Make the Sauce: Whisk the Japanese mayo, lemon juice, Worcestershire, milk, and Dijon until smooth.3 tbsp Japanese mayo, 1/2 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp milk, 1/2 tsp Dijon mustard
- Fry the Capers: Heat avocado oil in a small skillet over medium-high. Fry the capers 4 to 5 minutes until crisp. Drain on paper towels.1 drizzle avocado oil, 3 tbsp capers
- Dress the Arugula: Toss the arugula with lemon juice, salt, pepper, and olive oil.arugula, 1 drizzle lemon juice, salt, black pepper, olive oil
- Slice the Beef: Slice the tenderloin thinly. Lay between two sheets of parchment and roll with a rolling pin to desired thinness.
- Assemble: Arrange the tenderloin on a plate. Drizzle with the sauce and olive oil. Top with the fried capers, black pepper, shaved Parmigiano, and dressed arugula. Finish with a squeeze of lemon.Parmigiano
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
