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Beef Carpaccio Recipe
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4.5 from 4 votes

How to make Beef Carpaccio with a Kick Ass Mustard Horseradish Sauce

The best beef carpaccio, just the way we like it, on top of a toasted crostini, drizzled in a creamy mustard horseradish sauce, and finished with a few zippy capers.
Course Appetizer
Cuisine Canadian
Keyword appetizer, beef carpaccio
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6 people
Calories 380kcal
Author Julie & Debbie

Ingredients

SAUCE

  • 4 tbsp mayo
  • 2 tbsp lemon juice
  • 1 1/2 tbsp stone ground mustard
  • 2 tbsp fresh grated Parmesan
  • 1 tsp minced garlic
  • 1/2 tsp horseradish (or more if you like more)
  • salt and pepper to taste

FOR THE BEEF

  • 250 g good quality tenderloin beef
  • steak seasoning or salt and pepper
  • couple tbsp capers
  • shaved parmesan cheese

FOR THE CROSTINIS

  • 1 skinny and long loaf of bread , cut into ¾ inch thick slices on the bias
  • 1/4 cup olive oil
  • 2 tbsp garlic seasoning (we love garlic plus) pick one with salt in it
  • drizzle olive oil

FOR THE SALAD

  • 2 cups or so of baby kale and arugula
  • drizzle olive oil
  • just a sprinkle of salt and pepper to taste

Instructions

MAKE THE SAUCE

  • Add all the sauce ingredients to a bowl and mix well. Cover and store in the fridge until you are ready to serve.

MAKE THE CROSTINIS

  • Heat your oven to 350 degrees. Slice your loaf of bread up. Mix the garlic seasoning with the oil, and brush a little on both sides of the bread. Place on a baking tray and bake in the oven till they brown a little. About 5 - 8 mins. Flip them over and cook till they are browned on the other side as well. About 3 - 5 mins. Set aside.

MAKE THE BEEF

  • Season your piece of beef well on all sides and wrap it in plastic wrap. Place the tenderloin in the freezer for 2 hours or so. You want it to be very firm, but not frozen all the way through so it doesn't fall apart when you slice it thin.
  • Take it out and with a very sharp knife, slice the beef as thin as you can without wrecking the slice. It doesn't have to be perfect and you don't have to get it paper thin when you slice it, just do as good as you can and then place your slices on a piece of plastic wrap or wax paper. Make sure to space out your slices at least an inch apart. Then put another piece of wrap or wax paper on top and use a rolling pin to lightly roll over and thin them out. You only need a light pressure to make them super thin.
  • Leave the plastic wrap on and place on a baking sheet. Continue with the rest of the beef in the same way until you have as many slices as you need. Store the beef on the baking tray in the fridge until you are ready to serve.

SERVE

  • Mix the salad with the olive oil, salt and pepper.
  • Serve this appy by arranging the beef slices on a platter, place a handful of the salad in the middle of the plate. Drizzle the sauce over the beef generously and sprinkle some capers and shaved parmesan cheese over top. Serve with the crostinis and more sauce on the side.

OR

  • Put the crostinis together and serve. Start with a crostini on the bottom, next place a slice of beef and drizzle generously with the sauce. Top with the salad, capers and some sliced parmesan cheese.

Nutrition

Serving: 1Serving | Calories: 380kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 405mg | Potassium: 172mg | Fiber: 1g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 57mg | Iron: 2.3mg