Beef Carpaccio

Beef Tenderloin Carpaccio was one of the items that I swooned for on any menu when dining out, but never dared to make at home. Never dared to make at home until Chef Tony Biggs of Certified Angus Beef® brand gave me the confidence! First of all, let me tell you a little bit about Chef Tony.

Learn how to make this Beef Tenderloin Carpaccio at home with a tangy side sauce! It's a simple and elegant dish that can be added to salads or other appetizers! #beefcarpacio www.savoryexperiments.com


 

Learn how to make this Beef Tenderloin Carpaccio at home with a tangy side sauce! It’s a simple and elegant dish that can be added to salads or other appetizers!

He is a world renowned chef, working as a personal chef to kings and queens and a contestant on Chopped, he now travels the world showing others how to expertly prepare beef and to explore new culinary trends.

He is unpretentious with a big personality and an even larger heart and I had the pleasure of learning from him.

Certified Angus beef 1

Martha from A Family Feast, Chef Tony Biggs and I

He also has more energy than I’ve ever seen one person have, flying around the kitchen while his artistic mind rattles off spur of the moment ideas for something that is already in the oven.

Learn how to make this Beef Tenderloin Carpaccio at home with a tangy side sauce! It's a simple and elegant dish that can be added to salads or other appetizers! #beefcarpacio www.savoryexperiments.com

I was lucky and honored to be able to work with him for two full days. Chef Tony not only taught me how to make Beef Carpaccio, but also my new favorite quote:

“I will not be held responsible for any beef cooked past medium-rare.”

Here are a few points about making Beef Carpaccio:

  • Although beef carpaccio is very, very rare, it is not totally raw. The outside is seared with a crust of spices and… ground coffee.
  • Many folks are fearful of rare beef having bacteria, however the only place that could potentially have bacteria is on the outside because nothing has ever touched or contaminated the interior. Searing the outside kills any potential contaminants and freezing to slice also kills anything remaining. If handled properly, very rare beef is safe to consume.
  • Beef Carpaccio is easy to prepare and can be done ahead of time.
  • My version is made with a lean tenderloin, however you don’t need much when you slice it super thin. Buy one, use a piece for carpaccio and prepare or freeze the remainder.
beef carpaccio on a plate with plastic wrap

Carpaccio can be served with more than crispy capers. Try it with a Citrus Salad or on a Garlic Aioli Crostini.

If you like beefy recipes, you love these!

overhead of two steaks in a pan

Pan Fried Steak

How to make a Pan Fried Steak at home is easier than you think with my step-by-step instructions and easy steak seasoning!
See The Recipe!
overhead shot of steak and potato skillet in pan with serving spoon

Steak and Potatoes Skillet

This steak and potato skillet recipe is filled with lots of flavor and veggies — it makes a great meal for a busy weeknight!
See The Recipe!
In just under 30 minutes, this tender and juicy Balsamic Whiskey Sirloin is grilled and ready to eat. What could be better? 

Balsamic Whiskey Sirloin Steak Marinade

5 minutes and 5 ingredients for flavorful and tender sirloin steaks. Make them on the grill or in the oven.
See The Recipe!
Learn how to make this Beef Tenderloin Carpaccio at home with a tangy side sauce! It's a simple and elegant dish that can be added to salads or other appetizers! #beefcarpacio www.savoryexperiments.com
Close up of Beef Tenderloin Carpaccio salad topped with dijon lime dressing

Beef Tenderloin Carpaccio

4.67 from 9 votes
Learn how to make this Beef Tenderloin Carpaccio at home with a tangy side sauce! It’s a simple and elegant dish that can be added to salads or other appetizers!
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4 servings

Ingredients

Beef Tenderloin Carpaccio:

Dijon Sauce:

Instructions

  • In a small bowl, combine ground coffee through granulated honey (or brown sugar).
  • Rub mixture into the beef tenderloin.
  • Heat a large skillet with canola oil over medium-high heat. Sear all edges of tenderloin until just cooked and light golden brown. Granulated honey (or brown sugar) should have just caramelized, but not burned. The coffee will let off a heavenly smell. be mindful to not over cook!
  • Remove and allow to cool until you are able to touch. Wrap tightly 3 separate times in plastic wrap, twisting edges like a piece of hard candy, in opposite directions. You want to be taunt so the meat freezes tightly.
  • Place tenderloin in freezer for a minimum of 4 hours, but as long as 24 hours.
  • Remove tenderloin when you are ready to slice. Allow to thaw for 30 minutes, but no longer. using a mandolin slicer or a really sharp knife and steady hand, slice as thin as you can possibly manage. Arrange on a plate lined with plastic wrap. Wrap tightly and store in the freezer until you are ready to serve. Remove only 10 minutes for serving to thaw.
  • Drizzle with Dijon Sauce and freshly ground black pepper and sea salt.
  • If you’ve tried this recipe, come back and let us know how it was! 

Nutrition

Calories: 701 kcal, Carbohydrates: 8 g, Protein: 12 g, Fat: 69 g, Saturated Fat: 12 g, Cholesterol: 66 mg, Sodium: 1479 mg, Potassium: 257 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 630 IU, Calcium: 34 mg, Iron: 2.1 mg
Author: Jessica Formicola
Calories: 701
Course: Appetizer, Salad
Cuisine: American
Keyword: beef carpaccio
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.67 from 9 votes (6 ratings without comment)

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews

  1. If I had to choose one thing to eat for the rest of my life, it would be beef. I’ve always loved it and always will. Your carpaccio looks wonderful!

  2. 5 stars
    He sounds just like my husband! But when beef carpaccio is good- it is REALLY good! What a fun experience 🙂

  3. I’ve been WAITING anxiously for this recipe to appear on your blog! It was crazy good and I can’t wait to make it at home!

  4. Oh my gosh, that is b.e.a.uuuuutiful! I swoon over beef carpaccio, too. What I wouldn’t give to reach in and snatch a few pieces from that plate…

  5. I first fell in love with beef carpaccio when I was working in a restaurant in my early 20s. I have to make this!