Beef Carpaccio

Beef carpaccio may have originated in Italy, but it feels equally at home in Canada, where great beef is an integral part of our culinary identity. Thin slices of tender beef, paired with peppery greens, shaved cheese, and a drizzle of dressing, turn simple ingredients into something luxurious. It captures the elegance of Italian dining while showcasing the quality of Canadian beef — proof that restraint and balance can be just as impressive as complexity.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 4–6

Ingredients

• 300 g (10 oz) beef tenderloin, well-trimmed

• 1 tbsp capers

• 1 tbsp toasted pine nuts

• Parmesan, shaved

• Handful of mixed greens (arugula, baby spinach, or spring mix)

• Olive oil, for brushing and drizzling

• Sea salt & black pepper

• Optional: lemon juice or a light drizzle of truffle oil

Dressing — Lemon Crème Fraîche

• 3 tbsp crème fraîche (or sour cream)

• 1 tsp Dijon mustard

• 1 tsp fresh lemon juice

• 1 tsp olive oil

• Pinch of salt & black pepper

• Optional: ½ tsp prepared horseradish (for a gentle kick)

Method

• Chill the beef: Wrap tenderloin tightly in cling film and freeze 20–30 minutes until firm (not solid) for easier slicing.

• Make the dressing: Whisk crème fraîche, Dijon, lemon juice, and olive oil until smooth. Season with salt and pepper (and horseradish, if using). If too thick, thin with a few drops of cold water until drizzleable.

• Slice: With a very sharp knife, cut paper-thin slices. Lay between sheets of cling film and gently tap with a rolling pin or the base of a pan until nearly transparent.

• Arrange: Cover chilled plates with overlapping slices of beef. Brush lightly with olive oil and a few drops of lemon juice.

• Top: Scatter capers, pine nuts, and shaved Parmesan. Add a small handful of greens in the center.

• Finish: Drizzle each plate with the Lemon Crème Fraîche dressing; season generously with sea salt and black pepper. Add a whisper of truffle oil if you like.

• Serve immediately: Perfect as a starter with crusty bread and a crisp white wine.

Variations

• Classic Lemon & Parm – Swap the dressing for a quick emulsion: whisk 2 tbsp lemon juice with 3 tbsp olive oil, a pinch of salt, and plenty of cracked pepper; drizzle over the beef with shaved Parmigiano and capers.

• Maple-Dijon & Pickled Shallot – Dressing: whisk 2 tsp maple syrup, 1 tsp Dijon, 1 tbsp lemon juice, 3 tbsp olive oil, salt & pepper. Drizzle, then add quick-pickled shallots, fried capers, and toasted hazelnuts.

• Peppercorn & Horseradish Cream – Dressing: mix 3 tbsp crème fraîche, 1 tsp prepared horseradish, 1 tsp lemon juice, 1 tsp olive oil, salt & pepper. Dot over carpaccio, finish with crushed peppercorns, chives, and lemon zest; serve with thin rye toasts.