Beef carpaccio

By Katie Ardington
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  • 1-pound (454 g) beef tenderloin, center cut, cleaned
  • 1 tablespoon (15 ml) grainy mustard
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1/4 cup (60 ml) olive oil
  • Salt and pepper
  • 1/4 cup (60 ml) Dijon mustard
  • 1/4 cup (60 ml) capers
  • 2 cups (480 ml) arugula


  1. Wrap beef tenderloin in plastic wrap, and place in the freezer for one hour.
  2. In a bowl, make a vinaigrette by whisking together grainy mustard, balsamic vinegar, olive oil, salt, and pepper.
  3. Remove beef tenderloin from freezer and unwrap.
  4. Thinly slice beef against the grain.
  5. Place a slice of beef between two pieces of plastic wrap.
  6. Gently pound the beef with a mallet until it is very thin, but not falling apart.
  7. Neatly fan the slices of beef on a plate.
  8. Garnish the sliced beef with vinaigrette, Dijon mustard, capers and arugula.  Serve cool.

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