Quattro Beef Carpaccio (Tim Keating) Recipe

Name: Quattro Beef Carpaccio (Tim Keating)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz beef tenderloin, cut into 4 slices; 1 oz finely diced shallots; 2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while…; 1 Tbsp finely diced capers (use capers in salt and wash 10 times); fleur de sel; freshly ground black pepper; 1 tsp aged balsamic vinegar; 1 bunch cleaned arugula; 1/2 oz white or black truffle oil (may substitute extra virgin olive oil); 2 oz shaved Parmigiano Reggiano; shaved truffles (optional)

Servings: persons

8 oz beef tenderloin, cut into 4 slices
1 oz finely diced shallots
2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone)
1 Tbsp finely diced capers (use capers in salt and wash 10 times)
fleur de sel
freshly ground black pepper
1 tsp aged balsamic vinegar
1 bunch cleaned arugula
1/2 oz white or black truffle oil (may substitute extra virgin olive oil)
2 oz shaved Parmigiano Reggiano
shaved truffles (optional)

1
Roll out very large (1 foot by 1 foot) piece of plastic wrap and lay out on cutting board
2
Place beef in center on one half and evenly fold over other half to meet the ends of the plastic wrap
3
Pound out beef evenly to a very thin 1/16 inch thickness
4
Open 1 side of plastic wrap and pick up beef and plastic and turn onto large service plate
5
Evenly sprinkle beef with shallots, chives, capers, and salt and pepper
6
Drizzle beef with small dots of Balsamico
7
Top beef with leaves of arugula in center of the plate
8
Finish garnishing with shaved parmigiano and sliced truffles
9
Drizzle plate with oil to finish

194

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz beef tenderloin, cut into 4 slices, 1 oz finely diced shallots, 2 Tbsp finely diced chives (note he used fines herbes: 1/2 finely chopped Italian parsley, 1/6 chives, 1/6 chervil, 1/6 tarragon; he chops parsley finely and puts in towel then runs under H2O while squeezing until green gone), 1 Tbsp finely diced capers (use capers in salt and wash 10 times), and more.

Yes, Quattro Beef Carpaccio (Tim Keating) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quattro Beef Carpaccio (Tim Keating)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions