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

Course: Appetizer, Salad
Cuisine: American
Keyword: beef carpaccio
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4 servings
Calories: 701 kcal

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!

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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.