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Beef Tenderloin Carpaccio

cook:

25 min

2 servings

US

original

metric

Picture for Beef Tenderloin Carpaccio

2 servings

US

original

metric

Ingredients

beef tenderloin

8 oz beef tenderloin

pickled red onions

2 tbsp pickled red onions

toasted pistachio

1 tbsp toasted pistachio

Spiceology Chili Threads

1 tbsp Spiceology Chili Threads

castelvetrano olive

2 tbsp castelvetrano olive

lemon zest

1 tbsp lemon zest

lemon juice

1 tbsp lemon juice

shaved horseradish

1 tbsp shaved horseradish

Spiceology Flaky Salt

Spiceology Flakey Salt

Spiceology Black Pepper

Spiceology Black Pepper

ice

ice

fancy olive oil

fancy olive oil

Step 1

I'm using tenderloin because it's tender...but you can use any nice cut of steak. New York strip, ribeye, etc.
beef tenderloin

8 oz beef tenderloin

Step 2

Place meat between two pieces of parchment paper and pound until flat.
beef tenderloin

8 oz beef tenderloin

parchment paper

parchment paper

Step 3

Throw the meat in the freezer to keep cold. You could keep it in the freezer overnight.

Step 4

Blend ice, then place a plate on top of it, this way you can serve your carpaccio cold.
ice

ice

blender

blender

Step 5

This is all about garnishing. Start with castelvetrano olives, drizzle with fancy olive oil, add crushed toasted pistachios, pickled red onions, chili threads, freshly shaved horseradish, lemon zest, lemon juice, freshly cracked pepper, and Spiceology flaky salt.
castelvetrano olive

2 tbsp castelvetrano olive

fancy olive oil

fancy olive oil

toasted pistachio

1 tbsp toasted pistachio

pickled red onions

2 tbsp pickled red onions

Spiceology Chili Threads

1 tbsp Spiceology Chili Threads

shaved horseradish

1 tbsp shaved horseradish

lemon zest

1 tbsp lemon zest

lemon juice

1 tbsp lemon juice

Spiceology Black Pepper

Spiceology Black Pepper

Spiceology Flaky Salt

Spiceology Flakey Salt

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