Beef Carpaccio with Crispy Capers and Rosemary

This elegant beef carpaccio is all about contrast: silky, melt-in-your-mouth beef paired with crispy fried capers, fragrant rosemary, bright lemon and fruity olive oil. It’s an impressive starter that looks restaurant-worthy but comes together surprisingly quickly.

Ingredients

For the carpaccio

• 450 g beef tenderloin, very fresh and trimmed
• 2 tbsp extra-virgin olive oil
• 1–2 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh rosemary
• Sea salt, to taste
• Freshly ground black pepper

For the crispy capers

• 3 tbsp capers, drained and thoroughly dried
• 2 tbsp olive oil

For serving

• Parmesan shavings, optional
• Baby arugula or microgreens, optional
• Lemon wedges

How to Make It

1. Chill the Beef

Wrap the trimmed beef tenderloin tightly in plastic wrap and place it in the freezer for about 30–45 minutes, until it becomes firm but isn’t frozen solid.

This makes it much easier to slice extremely thinly.

2. Slice the Beef

Using a very sharp knife, slice the beef as thinly as possible.

Arrange the slices in a single layer on chilled serving plates. If necessary, gently flatten thicker pieces between sheets of plastic wrap using the flat side of a meat mallet.

3. Make the Crispy Capers

Heat the olive oil in a small skillet over medium heat.

Add the thoroughly dried capers and fry until they become crisp and slightly golden, turning occasionally.

Transfer them to a paper towel-lined plate to drain.

4. Season the Carpaccio

Drizzle the beef lightly with extra-virgin olive oil and fresh lemon juice.

Sprinkle with chopped rosemary, sea salt and freshly ground black pepper.

Don’t drown the beef in dressing—the flavour of the tenderloin should remain the star.

5. Finish and Serve

Scatter the crispy capers over the beef.

Add a few Parmesan shavings and some baby arugula or microgreens if desired.

Finish with another small drizzle of good olive oil and serve immediately with lemon wedges.

Chef’s Tips

Use extremely fresh beef: Carpaccio is served raw, so sourcing and handling are critical. Buy beef specifically from a reputable supplier and tell them you intend to serve it raw.

Keep everything cold: Keep the beef refrigerated until you’re ready to prepare and serve it.

Dry the capers well: Excess moisture will cause the oil to splatter and prevent the capers from becoming properly crisp.

Don’t over-season: Lemon, rosemary and capers are all powerful flavours. A restrained hand lets the beef remain the focus.

Important Food-Safety Note

Because carpaccio is made from raw beef, it carries a higher foodborne-illness risk than cooked beef. It isn’t recommended for pregnant people, young children, older adults or people with weakened immune systems. For everyone else, use exceptionally fresh beef from a trusted source, maintain strict refrigeration and hygiene, and understand that there is no preparation method that makes raw beef completely risk-free.

The Bottom Line

Silky beef + crispy capers + rosemary + lemon + olive oil makes this carpaccio an elegant starter with very little cooking involved. Serve it immediately after seasoning for the best texture and flavour.