Ina Garten’s Filet Of Beef Carpaccio Recipe

I thought the Beef Carpaccio Recipe was snooze-worthy until I gave Ina Garten’s filet a quick sear and a hit of Caesar so it came out smoky, punchy, and totally impossible to ignore.

I’m obsessed with Ina Garten’s Filet Of Beef Carpaccio because it tastes like a grown-up cheat code for dinner. I used to think raw beef was boring, but her Beef Tenderloin Carpaccio turns it into something electric: whisper-thin slices of 2 pound center cut beef tenderloin, trimmed that melt and snap with a little searing and a sharp drizzle.

I love the contrast of pepper and anchovy bite against soft meat. It’s fancy without pretending, like a Cold Starters Fine Dining moment you can pull off at home.

And I want it right now. No frills, just punch every time.

Ingredients

• Center cut beef tenderloin — silky, melt-in-your-mouth protein, basically the star.
• Olive oil — adds richness and helps the meat get a light sheen.
• Kosher salt — brightens the beef, makes every bite sing.
• Freshly ground black pepper — a little kick, keeps it interesting.
• Baby arugula — peppery green, adds zip and a fresh crunch.
• Shaved Parmesan cheese — salty, nutty ribbons that pair perfectly with beef.
• Lemon juice — bright acidity, cuts through the richness.

  Plus, it’s lively.

• Lemon wedges — handy for extra tang at the table.
• Mayonnaise — makes the dressing creamy and comforting, not overpowering.
• Extra virgin olive oil — smooth body for the dressing, adds fruitiness.
• Grated Parmesan for dressing — umami boost, ties the sauce together.
• Dijon mustard — a little sharpness, helps the dressing hold together.
• Garlic clove — punchy garlic aroma, just enough to wake things up.
• Anchovy fillets or paste — salty depth, you won’t taste fishiness, trust me.
• Black pepper for dressing — a subtle warmth, keeps the dressing lively.
• Kosher salt for dressing — balances everything, don’t skip it.

Ingredient Quantities

• 2 pound center cut beef tenderloin, trimmed
• 2 tablespoons olive oil, plus extra for drizzling
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 cups baby arugula
• 1/2 cup shaved Parmesan cheese
• 1 lemon, juiced (about 2 tablespoons) plus wedges for serving
• 1/2 cup mayonnaise
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly grated Parmesan (for the dressing)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 2 anchovy fillets, minced or 1 teaspoon anchovy paste
• Freshly ground black pepper for the dressing, to taste
• Kosher salt for the dressing, to taste

How to Make this

1. Pat the beef tenderloin dry, rub with 2 tablespoons olive oil, season liberally with kosher salt and freshly ground black pepper, then sear on all sides in a very hot skillet until browned, about 1 minute per side for a rare center; let cool, then wrap and chill at least 30 minutes so it’s easier to slice thinly.

2. While the beef chills, make the Caesar-style dressing: whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 2 tablespoons freshly grated Parmesan, 1 teaspoon Dijon mustard, 1 small minced garlic clove, the 2 minced anchovy fillets (or 1 teaspoon anchovy paste), and the juice of 1 lemon; season with kosher salt and freshly ground black pepper to taste. If it seems too thick, add a little more olive oil or a teaspoon of water.

3. For super thin slices, partially freeze the chilled beef 15 to 20 minutes more or use a very sharp knife; slice across the grain as paper-thin as you can and arrange the slices in a single layer on a large platter, overlapping slightly.

4. Lightly toss the 4 cups baby arugula with a splash of olive oil, a pinch of kosher salt, and a little lemon juice to brighten it; this keeps the greens lively under the beef.

5. Drizzle a small amount of the Caesar dressing over the beef slices, you don’t need much, just a thin ribbon to add flavor without overpowering the meat.

6. Scatter the dressed arugula over and around the beef slices, letting some show through so the dish looks casual and pretty.

7. Sprinkle 1/2 cup shaved Parmesan over the top, then finish with a couple grinds of black pepper and a light drizzle of extra virgin olive oil for gloss.

8. Taste and adjust: add more dressing, lemon juice, or salt if you think it needs it, but remember the anchovies and Parmesan already bring saltiness.

9. Serve immediately with lemon wedges on the side for guests who want extra brightness, and offer extra dressing at the table.

10. Tip: if you want even more flavor contrast, sear the ends a little longer for a browned crust, or chill the beef well so the slices stay neat; and always slice against the grain for tenderness.

Equipment Needed

1. Heavy skillet or cast iron pan, very hot for searing
2. Sharp chef’s knife (very important) and a cutting board
3. Tongs for turning the tenderloin and moving slices
4. Small bowl and whisk (or fork) for the Caesar-style dressing
5. Measuring cups and spoons for the mayo, oil, parmesan and mustard
6. Microplane or fine grater for the fresh Parmesan and garlic
7. Plastic wrap and a baking sheet or tray for chilling and partial freezing
8. Large platter for arranging the sliced beef and arugula
9. Small spoon or squeeze bottle to drizzle dressing and oil precisely

FAQ

Ina Garten’s Filet Of Beef Carpaccio Recipe Substitutions and Variations

• 2 pound center cut beef tenderloin: try top sirloin or eye of round for cheaper beef; use sushi grade tuna or salmon for a fish carpaccio; for a vegetarian twist, thinly roasted beets or seared thinly sliced mushrooms work great.
• 1/2 cup shaved Parmesan cheese: swap with Pecorino Romano for sharper saltiness; Grana Padano is milder; or leave out and add toasted pine nuts for texture if dairy is an issue.
• 1/2 cup mayonnaise: use Greek yogurt or crème fraîche for tang and less fat; an equal mix of olive oil and Dijon gives a looser vinaigrette; vegan mayo works too.
• 2 anchovy fillets: substitute 1 teaspoon Worcestershire sauce for that umami kick; minced capers give briny notes; or 1 teaspoon miso paste diluted with a little water for depth.

Pro Tips

1) Chill then shave thin: after searing, get the tenderloin cold, even pop it in the freezer 15 minutes. It firms up and you can slice paper thin with a very sharp knife. If your knife drags, wipe it clean between cuts and don’t saw, push straight down.

2) Balance the salt: the dressing, Parmesan and anchovies are already salty, so taste a tiny slice of beef before adding more salt. You can always add at the table, cant take it away once it’s on.

3) Keep the arugula lively: toss the greens lightly with olive oil and lemon just before plating, not hours ahead, otherwise they wilt and go bitter. A quick squeeze of lemon right before serving brightens everything.

4) Dress sparingly and offer more: a little ribbon of dressing highlights the beef without drowning it. Serve extra on the side for guests who want more. If the dressing is too thick, thin with a teaspoon of water or more olive oil, not lemon, so the flavor stays balanced.