How To Make Beef Carpaccio Recipe

I just made my Beef Carpaccio Recipe and the result is impossibly thin beef on toasted crostini with creamy mustard horseradish and zippy capers that will wreck any boring appetizer table.

I’m obsessed with this beef carpaccio plated on crunchy crostini, the thin raw beef tenderloin melting against a creamy mustard horseradish sauce and bright little capers. I love how it feels fancy but is honestly kind of reckless, a bite that snaps awake your mouth.

Friends assume I brought a grown-up appetizer, but I brought something that hits. Sharp, silky, sneaky.

It’s my go-to when I want a wow without fuss. If you like Beef Carpaccio Recipe ideas or simple Beef Appetizers that actually taste like something, this one slaps.

Trust me, people fight over the last crostini every time

Ingredients

• Beef tenderloin: silky raw protein, it’s tender and shows off the sauce.
• Baguette slices: crunchy crostini, great for scooping and textural contrast.
• Olive oil: just brushed on toast, it’s rich and makes things gleam.
• Crème fraîche: creamy tang that softens the raw beef’s edges.
• Mayonnaise: adds body and creaminess, keeps the sauce smooth.
• Dijon mustard: a little zip, it’s sharp without being shouty.
• Prepared horseradish: punchy heat, use more if you like it bold.
• Lemon juice: brightens everything, it’s the tiny wake-up call.
• Salt: brings out flavors, you’ll taste the beef better.
• Black pepper: fresh crack adds bite and mild warmth.
• Capers: briny pops, they cut through the creaminess nicely.
• Baby arugula: peppery greens, adds freshness and a little chew.
• Parmesan shavings: nutty salty finish, it’s fancy without trying too hard.

Ingredient Quantities

• 8 oz (225 g) beef tenderloin or filet mignon, trimmed and very cold
• 1 small baguette, about 10 oz, sliced thin for crostini
• 2 tbsp extra virgin olive oil for brushing crostini
• 3 tbsp crème fraîche or full fat sour cream
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish (more if you like it punchy)
• 1 tsp fresh lemon juice
• Salt, about 1/2 tsp kosher or to taste
• Freshly cracked black pepper, about 1/4 tsp or to taste
• 1 tbsp capers, drained
• Optional: 1 cup baby arugula for a peppery pop
• Optional: 1 oz (30 g) Parmesan or Pecorino, for shaving on top

How to Make this

1. Freeze the beef for 20 to 30 minutes until very firm but not rock solid; this makes it way easier to slice paper thin with a sharp knife.

2. While the beef chills, slice the baguette thin, brush both sides with 2 tbsp olive oil, lay on a baking sheet and toast at 400°F (200°C) until golden, about 6 to 8 minutes, flipping once. Let cool.

3. Put the chilled beef between two sheets of plastic wrap or in a zip bag and gently pound with the flat side of a meat mallet or rolling pin to flatten slightly, then use a very sharp knife to cut slices as thin as you can. If slices are too thick, stack a couple and slice again.

4. Arrange the beef slices on paper towels to blot any excess moisture, then lay them on a serving platter or directly on crostini if you like immediate serving.

5. Make the sauce: whisk together 3 tbsp crème fraîche, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp prepared horseradish, 1 tsp lemon juice, about 1/2 tsp kosher salt and 1/4 tsp cracked black pepper until smooth. Taste and add more horseradish or lemon if you want more punch.

6. Spoon or pipe a thin ribbon of the mustard-horseradish sauce over each beef slice or crostini. Don’t drown the beef, it should complement not overpower.

7. Scatter about 1 tbsp drained capers over the top. If using, add a small handful of baby arugula for peppery contrast.

8. If you want extra umami, shave about 1 oz Parmesan or Pecorino over the top with a vegetable peeler.

9. Finish with a tiny drizzle of extra virgin olive oil and a final crack of black pepper. Taste one and adjust salt if needed.

10. Serve immediately while the crostini are still crisp. Leftover sauce keeps up to 2 days in the fridge, but sliced raw beef is best eaten right away.

Equipment Needed

1. Sharp chef or slicing knife (very sharp for paper thin beef slices)
2. Cutting board (one for meat, one for bread if you want to avoid cross contamination)
3. Baking sheet for toasting the crostini
4. Pastry brush to oil the baguette slices
5. Plastic wrap or a zip top bag for pounding and flattening the beef
6. Meat mallet or rolling pin to gently pound the chilled beef
7. Mixing bowl and whisk or fork for the crème fraîche mustard sauce
8. Vegetable peeler for shaving Parmesan (optional)
9. Paper towels for blotting excess moisture and finishing touches
10. Small spoon or piping bag for dolloping or piping the sauce onto crostini

FAQ

How To Make Beef Carpaccio Recipe Substitutions and Variations

• Beef (8 oz tenderloin): thinly sliced ahi tuna or sushi grade yellowfin for a fishy, sashimi style carpaccio; or venison or bison for a lean, gamey bite; or use very thinly sliced king oyster mushrooms for a vegetarian version that still has meaty texture.
• Baguette crostini: swap for thin sourdough slices for more tang; or crisp water crackers for a neutral, crunchy base; or rye toast for a heartier, slightly spicy note.
• Crème fraîche / full fat sour cream: use thick Greek yogurt (strain it a bit if watery) for tang and creaminess; or mascarpone for a richer, silkier spread.
• Capers: chopped cornichons (tiny pickles) add a similar briny pop; or use finely chopped green olives if you want less sharpness and more olive flavor.

Pro Tips

1. Freeze the beef just long enough so it firms up, not turns into a brick, otherwise you will fight the knife and end up with chunky slices; a super sharp knife or a sashimi-style slicing motion makes a world of difference.
2. Toast the crostini until they are fully crisp and then let them cool on a rack, that way they wont go soggy under the sauce and toppings.
3. Keep the sauce on the light side, you want it to highlight the beef not hide it; if you need more punch add lemon or horseradish a little at a time.
4. Prep extras like capers, arugula and shaved cheese into small bowls before plating so assembly is quick, everything tastes best when served right away.