Beef Carpaccio, Anchovy Aioli Recipe

I paired paper-thin beef with briny anchovy aioli in my Beef Carpaccio Recipe, and one small twist turns this classic into something you won’t expect.

I don’t usually flirt with raw beef but this Beef Carpaccio, Anchovy Aioli pulls me in every time. Thin ribbons of beef tenderloin or filet, almost translucent, sit like a dare on the plate while tiny bites of anchovy fillets promise a salty, sneaky kick.

It seems simple yet there’s a tension that makes me lean closer, curious what the first bite will reveal. I keep scribbles called Beef Tenderloin Carpaccio in my notebook and I catch myself staring at photos labeled Beef Carpaccio Plating, wondering how to make the moment hit harder.

It’s elegant, a little dangerous, and oddly addictive.

Ingredients

• Beef tenderloin: Lean, rich in protein, low carbs, melts in your mouth, slightly buttery flavor.
• Anchovy fillets: Salty, umami bombs, packed with omega 3s, add savory depth not fishiness.
• Olive oil: Heart healthy fats, smooth mouthfeel, brightens flavors and adds silkiness to sauces.
• Arugula: Peppery green, low calories, some fiber and vitamins, gives a fresh pepper kick.
• Parmesan: Nutty, salty cheese, adds umami and calcium, grated or shaved for texture.
• Egg yolk or mayo: Emulsifies aioli, adds richness and cream, yolks bring vitamins and fat.

Ingredient Quantities

• 12 oz (350 g) beef tenderloin or filet, well chilled and thinly sliced
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 tbsp fresh lemon juice
• flaky sea salt, about 1/2 tsp, to taste
• 1/2 tsp freshly ground black pepper, to taste
• 1/2 cup (30 g) shaved Parmesan or Pecorino
• 2 cups (60 g) arugula (rocket), loosely packed
• 1 tbsp capers, rinsed and drained
• 1 small shallot, very thinly sliced (about 2 tbsp)
• 1 tbsp chopped chives or a handful microgreens for garnish, optional
• For the anchovy aioli:
• 1 large egg yolk (or 1/3 cup mayonnaise if you dont want raw egg)
• 3 to 4 anchovy fillets in oil, finely chopped (about 12 to 16 g)
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 3/4 cup (180 ml) neutral oil or light olive oil
• salt and freshly ground black pepper, to taste
• 1 tbsp extra virgin olive oil for finishing the aioli, optional

How to Make this

1. Put the 12 oz beef tenderloin in the freezer for 20 to 30 minutes so it firms up a bit, this makes it way easier to slice paper thin. Use a very sharp knife and slice against the grain, as thin as you can. If slices are too thick lay them flat and press gently with the flat of the blade or roll them out with a mallet.

2. Make the anchovy aioli: if you use a raw egg yolk (room temp) put it in a bowl with 3 to 4 finely chopped anchovy fillets, 1 minced garlic clove, 1 tsp Dijon mustard and 1 tbsp fresh lemon juice. Start whisking while streaming in 3/4 cup neutral oil very slowly until it emulsifies into a thick aioli. If you prefer not to use raw egg use 1/3 cup mayonnaise instead, then whisk in the anchovies, garlic, Dijon and lemon and slowly add the oil to lighten it. Season with salt and freshly ground black pepper (anchovies are already salty so taste first) and finish with 1 tbsp extra virgin olive oil if you like.

3. Make the simple dressing for the beef: whisk 2 tbsp extra virgin olive oil with 1 tbsp fresh lemon juice, about 1/2 tsp flaky sea salt (or to taste) and 1/2 tsp freshly ground black pepper.

4. Arrange the beef slices on a chilled platter in a single slightly overlapping layer. Try not to crowd them so each slice shows.

5. Drizzle or brush the lemon EVOO dressing evenly over the beef slices. A light hand here is better, you can always add more.

6. Use a teaspoon or a small squeeze bag to dot the anchovy aioli sparingly across the beef, or thin it slightly with a little water or extra oil and drizzle if you want a more subtle coating.

7. Toss the 2 cups arugula with a small drizzle of extra virgin olive oil and a pinch of salt, then scatter it over the carpaccio. Sprinkle 1 tbsp rinsed capers and the very thinly sliced small shallot (about 2 tbsp) across the plate.

8. Finish with the 1/2 cup shaved Parmesan or Pecorino, a few cracks of black pepper, an extra little drizzle of olive oil and a final flake or two of sea salt. Garnish with chopped chives or a handful of microgreens if using.

9. Serve immediately with crusty bread or crostini. Leftover aioli keeps refrigerated for up to 24 hours. If your aioli breaks, rescue it by whisking a fresh egg yolk or 1 tsp mustard in a clean bowl and slowly whisking the broken aioli into it.

Equipment Needed

1. Very sharp chef’s or carving knife, for slicing the beef paper thin
2. Sturdy cutting board, chilled if possible so slices stay cold
3. Rimmed baking sheet or tray (to pop the tenderloin in the freezer for 20–30 minutes)
4. Medium mixing bowl (for the aioli) and a small bowl for the lemon EVOO dressing
5. Whisk (or small hand blender/immersion blender if you prefer) and measuring spoons/cups
6. Teaspoon or small squeeze bag for dotting or drizzling the aioli
7. Vegetable peeler or microplane, for shaving Parmesan or Pecorino
8. Tongs or offset spatula, to arrange the beef and lift slices without tearing
9. Small sieve or fine strainer (optional, for rinsing capers and draining)

FAQ

Beef Carpaccio, Anchovy Aioli Recipe Substitutions and Variations

• Beef tenderloin: swap for sushi grade ahi tuna or salmon, thinly sliced. If using fish, buy sushi grade or freeze first, and dress same as beef with olive oil and lemon.
• Anchovy fillets: use 1 tsp anchovy paste or 1 to 2 tsp Worcestershire sauce when you dont have whole fillets. Paste blends easier in the aioli and you may need less salt.
• Egg yolk (aioli): replace with 1/3 cup mayonnaise or one pasteurized egg yolk if you want to avoid raw egg. Mayonnaise makes the aioli quicker and safer.
• Arugula: substitute baby spinach, watercress or mixed peppery greens. Spinach is milder, watercress keeps the peppery bite, so add extra lemon if you need more zing.

Pro Tips

1) Chill and slice like a pro: pop the tenderloin in the freezer just until firm, use a very sharp knife and long steady strokes, slice against the grain. If you get a few thick pieces, lay them flat and press with the blade or give a light whack with a mallet, but dont overdo it or you’ll mush the texture.

2) Make the aioli foolproof: use an immersion blender or food processor if you dont want to stand there whisking, add the oil in a very thin stream so it emulsifies, and taste before salting since anchovies are already salty. If it breaks, whisk a fresh yolk or a teaspoon of mustard in a clean bowl then slowly whisk the broken aioli into that and it’ll usually come back.

3) Keep temps and timing tight: serve the beef cold on a chilled platter and don’t assemble more than a few minutes before serving so the slices dont sweat and lose their silky texture. The aioli and shaved cheese can sit a bit longer, but once dressed, eat it fast.

4) Safety and swaps: if raw egg freaks you out use pasteurized yolks or mayo, and buy very fresh, high quality beef from a trusted seller since this is essentially raw. Leftover aioli will keep in the fridge up to about 24 hours, but once the beef is dressed don’t store it assembled.