By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
436 cal · 140 min
Filet of Beef Carpaccio
Recipe GLPR9d0df959e6a390
Thinly sliced seared beef filet served raw and chilled, topped with a silky anchovy and egg yolk emulsion, fresh capers, peppery arugula, shaved Parmesan, and a sprinkle of flaky sea salt. This elegant dish is served at room temperature and makes an impressive first course or light main.
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Ingredients
1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for rubbing
Kosher salt
Freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (about 3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese
Shaved Parmesan cheese for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling
Directions
Brush the trimmed filet generously with olive oil and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat a large saute pan over high heat until very hot. Working quickly, sear the filet on all sides, using tongs to turn it every minute or two, until a golden crust forms (about 8–10 minutes total). Do not allow it to cook through. Remove from heat and wrap the beef tightly in plastic wrap. Place in the freezer for 2 hours, turning it over once halfway through to ensure even freezing.
While the beef freezes, prepare the emulsion dressing. Place the room-temperature egg yolks, Dijon mustard, chopped garlic, anchovy fillets, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon black pepper into a food processor. Pulse until combined, about 15 seconds. In a measuring cup, combine the 3/4 cup olive oil and the canola oil. With the food processor running, pour the combined oils down the feed tube in a very slow, steady stream to create an emulsion. Once all oil is incorporated, add the grated Parmesan and pulse just until combined. Transfer the dressing to a bowl and set aside until service.
Remove the plastic wrap from the frozen beef and carefully cut away the string. Using a sharp slicing knife or smoked salmon knife, slice the beef into very thin, even slices (about 1/8 inch thick or thinner).
Arrange 5 beef slices on each dinner plate, overlapping them slightly in a single layer. Drizzle generously with the anchovy-Parmesan emulsion. In the following order, top each plate with capers, a light pinch of kosher salt, a small amount of fresh ground black pepper, a small handful of baby arugula, several shavings of Parmesan cheese, and a final sprinkle of flaked sea salt.
Serve the carpaccio immediately at room temperature, with a pitcher of the remaining dressing on the side for guests to add as desired.
Comments
Beef carpaccio is achievable in Charlotte—all ingredients are standard at Harris Teeter, Food Lion, Kroger, or Walmart—but the 140-minute stated time is misleading; the actual active work is 20 minutes once the beef is chilled, and the rest is just waiting. The real cost driver is the beef filet itself, which will run $25–35 for the quantity needed to feed eight, pushing the per-serving protein cost to $3–4 before the supporting ingredients; this is an impressive-looking dish but treats the main ingredient as a vehicle for display rather than flavor development. Carpaccio does not reheat and demands same-night service; it also needs confident knife skills and a sharp blade to slice the frozen beef thin enough, so budget technique time alongside the chill time. This works for a special occasion when you want restaurant-quality plating without a second trip, but it is not a casual weeknight move for a family that needs filling food.
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