Beef Carpaccio

  • Jump to Recipe
  • Leave a Review
  • 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.

     

    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!

     

    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

    If you are looking for even more great beef recipes, snag a copy of my Easy Beef Recipes Mini-Cookbook. Available here for only $0.99, here is a small collection of delicious and easy beef recipes that will soon become your new family favorites, from Instant Pot recipes to quick one-dish casseroles!

    4.8 from 5 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! #beefcarpacio www.savoryexperiments.com
    Beef Tenderloin Carpaccio
    Prep Time
    5 mins
    Cook Time
    3 hrs
    Total Time
    3 hrs 5 mins
     

    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!

    Course: Appetizer, Salad
    Cuisine: American
    Keyword: beef carpaccio
    Servings: 4 servings
    Calories: 701 kcal
    Ingredients
    Beef Tenderloin Carpaccio:
    • 1/2 pound beef tenderloin
    • 2 tablespoons ground coffee
    • 1 1/2 teaspoons course sea salt
    • 2 teaspoons freshly ground black pepper
    • 1 tablespoon ancho chile powder
    • 2 tablespoons granulated honey or brown sugar
    • 4 tablespoons Canola oil
    Dijon Sauce:
    • 1 tablespoon Dijon mustard
    • 1 cup mayonnaise
    • 1 tablespoon anchovy paste
    Instructions
    1. In a small bowl, combine ground coffee through granulated honey (or brown sugar).
    2. Rub mixture into the beef tenderloin.
    3. 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!
    4. 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.
    5. Place tenderloin in freezer for a minimum of 4 hours, but as long as 24 hours.
    6. 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.
    7. Drizzle with Dijon Sauce and freshly ground black pepper and sea salt.
    8. If you've tried this recipe, come back and let us know how it was! 

    Nutrition Facts
    Beef Tenderloin Carpaccio
    Amount Per Serving
    Calories 701 Calories from Fat 621
    % Daily Value*
    Total Fat 69g 106%
    Saturated Fat 12g 60%
    Cholesterol 66mg 22%
    Sodium 1479mg 62%
    Potassium 257mg 7%
    Total Carbohydrates 8g 3%
    Dietary Fiber 1g 4%
    Sugars 7g
    Protein 12g 24%
    Vitamin A 12.6%
    Calcium 3.4%
    Iron 11.9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Want to see some other fabulous recipes from Certified Angus Beef Bloggers? Check these out!

    Philly Cheesecake Egg Rolls – A Family Feast

     Southwestern Crusted Roast Beef – Barefeet in the Kitchen

    Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes & Corn –

    Family Foodie Korean Inspired Simple Roast Beef – Foodie with Family

    Holiday Roast with Rosemary Veggies – High Heels & Grills

    Holiday Steak Bruschetta – Wishes and Dishes

    Flat Iron Steak with Chimichurri Sauce- Dinners, Dishes & Desserts 

    Perfect Prime Rib- Mrs. Happy Homemaker

    Marinated London Broil Your Homebased Mom

    You Might Also Like...

    Leave a Reply

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

    What type of comment do you have?

    Comments

  • Tracey Kent wrote:
    • Jessica at Savory Experiments wrote:
  • Michelle @ The Complete Savorist wrote:
  • Katerina wrote:
  • Kellie @ The Suburban Soapbox wrote:
  • Nutmeg Nanny wrote:
  • Kim Beaulieu wrote:
  • Melanie wrote:
  • Anita wrote:
  • Lana | Never Enough Thyme wrote:
  • Heather at Basilmomma wrote:
  • Martha @ A Family Feast wrote:
  • Heather | girlichef wrote:
  • Serena | Serena Bakes Simply From Scratch wrote:
  • Brenda@Sugar-Free Mom wrote:
  • Marilyn Clark wrote:
  • Cookin Canuck wrote:
  • Amy @Very Culinary wrote:
  • Ashley @ Wishes and Dishes wrote:
  • FREE EMAIL COURSE! 

    7 Days to Being a Better Home Cook

    We want YOU to join the Savory Experiments community and learn basic skills you would learn your first week of culinary school. 

    FOR FREE!