Beef Carpaccio with Anchovy Lemon Aioli

Beef carpaccio might sound like a restaurant-only dish, but it’s surprisingly simple to execute at home, especially if you’re working with good ingredients and a bit of finesse.

a platter of beef carpaccio with a portion on a crostini

The raw beef, sliced paper-thin and dressed just right, offers a clean, beef-forward experience that’s equal parts elegant and satisfying. Add the umami punch of anchovy lemon aioli and a sharp, briny garnish lineup? You’ve got a showstopper that’s ready in minutes with just a little planning.

This version leans on bold, pantry-friendly upgrades. The sauce brings body and flavor, while toasted spices crust the beef without cooking it. It’s a special-occasion kind of dish that still fits into casual entertaining.

a square platter of beef carpaccio with crostinis on a blue napkin

Serve it as a first course for a dinner party, an upscale snack for cocktail hour, or as part of a grazing table for holidays or celebrations.

What sets this apart is the combination of a spice-crusted tenderloin with the creamy anchovy aioli. The beef gets frozen briefly to allow for clean, even slicing. The garnishes of fried capers, lemony peppers, and Parmigiano Reggiano add salt, acid, and richness in every bite.

Beef carpaccio with anchovy aioli is perfect for anyone who loves bold flavors and isn’t afraid of raw preparations. It’s a modern twist on a classic that fits seamlessly into the adventurous home cook’s repertoire. Try serving it with grilled bread, a chilled glass of rosé, or even a Negroni.

Main Ingredients

beef tenderloin – The star of the dish. You want a center-cut piece with minimal sinew or fat so it slices clean and presents well. Its mild, buttery flavor lets the condiments shine. If possible, source from a trusted butcher and ask for a nicely trimmed center cut beef tenderloin.

center cut beef tenderloin on a piece of parchment paper and three piles of spices

whole spices (peppercorns, coriander, fennel, caraway) – These get toasted and ground to create a flavorful crust on the outside of the tenderloin. The combination adds heat, citrusy brightness, anise sweetness, and earthiness. Grinding your own ensures maximum aroma and depth.

a mix of herbs and spices in a mortar and pestle

kewpie mayo– Try our Homemade Kewpie Mayo. This Japanese-style mayonnaise is richer and slightly sweeter than American versions, thanks to egg yolks and a touch of MSG. It adds body to the sauce and acts as a creamy base to carry the anchovies. Regular mayo can work in a pinch, but the flavor won’t be as deep.

a piece of parchment paper with ingredients on top

anchovies – These bring a briny, savory depth to the mayo. When blended, they dissolve completely into the sauce, so you get flavor without texture. This ingredient pays homage to Italian flavors and complements the raw beef beautifully.

Beef Carpaccio with Anchovy Lemon Aioli

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Course: Appetizers

Beef carpaccio might sound like a restaurant-only dish, but it’s surprisingly simple to execute at home, especially if you’re working with good ingredients and a bit of finesse.

Servings: 6

servings

Prep time

minutes

Cooking time

minutes

chilling time

hour

minutes

Total time

hours

Cook Mode

Keep the screen on while I cook

Ingredients

For the Beef
2 pounds beef tenderloin, center cut
2 tbsp peppercorns
2 tbsp coriander
2 tbsp fennel seeds
1/2 tsp caraway seeds
For the Anchovy Lemon Aioli
1 cup kewpie mayo
6 anchovies
lemon juice of 1 lemon
1/4 tsp smoked paprika
1/4 tsp minced garlic
For the Garnish
3 roasted piquillo peppers, sliced thin
1 shallot, shaved thin
lemon juice of 1 lemon
3 tbsp fried capers
maldon salt, to taste
1 cup baby arugula
parmigiano reggiano,
microplaned to garnish
good olive oil, to garnish

Method

Prep the beef
Toast the spices in a dry skillet until fragrant, about 1–2 minutes. Let them cool, then grind them finely using a mortar and pestle or spice grinder. Spread the spice mix on a plate. Roll the beef tenderloin in the spices to coat evenly. Wrap tightly in plastic wrap and chill for 1 hour in the fridge. Transfer to the freezer for 1–2 hours until firm but not frozen solid.
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Make the anchovy lemon aioli: While the beef chills, blend the kewpie mayo, anchovies, lemon juice, paprika, and garlic using a burr mixer (immersion blender) or food processor until smooth. Chill in the fridge until ready to use.
Prepare the garnishes: In a small bowl, toss the sliced shallots and piquillo peppers with lemon juice and a pinch of salt. For the capers, heat a small amount of oil in a pan and fry them until crispy, about 1–2 minutes. Drain on paper towels.
Slice and plate: Once the beef is firm, use a very sharp knife to slice it as thin as possible. Arrange the slices slightly overlapping on a large platter.
Final steps and serving: Drizzle the anchovy aioli over the beef. Spoon the shallot-pepper mix across the top. Sprinkle with fried capers, maldon salt, arugula, and Parmigiano Reggiano. Finish with a drizzle of olive oil. Serve immediately with crostinis or grilled bread.
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