I crave beef carpaccio that looks restaurant-level and lands with a bold, salty, garlicky finish, and this anchovy aioli is the secret behind every unforgettable bite.

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I’m obsessed with beef carpaccio because it tastes fearless without trying too hard. Thin, cold beef tenderloin hits first, clean and almost buttery, then that salty aioli comes in and refuses to be background noise.

I love how each bite feels sharp, rich, and a little reckless, like something I’d order at the bar and then think about for days. No heavy sauce, no fuss, just bold flavor doing its thing.

And yes, I want the plate chilled, the beef silky, the aioli punchy. But mostly I want another bite before anyone else gets too close.

Seriously. Right now.

Ingredients

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Beef tenderloin is the star: silky, lean, and fancy without trying too hard.
Sea salt wakes everything up and makes the beef taste cleaner.
Black pepper adds that tiny bite you’d miss if it vanished.
Olive oil gives the slices shine, richness, and a smooth finish.
Arugula brings peppery crunch, so the plate doesn’t feel too rich.
Parmesan adds salty, nutty flakes that melt a little on your tongue.
Capers pop with briny tang, like tiny flavor bombs.
Lemon juice keeps it bright, fresh, and not overly heavy.
Anchovies make the aioli savory, not fishy.
Trust me, it works.
Egg yolk gives the aioli its creamy, restaurant-style body.
Garlic adds punch, but it shouldn’t take over the whole bite.
Dijon brings a little sharpness and helps the sauce come together.
Neutral oil keeps the aioli smooth without stealing the spotlight.
Plus, extra lemon wedges let everyone fix their own perfect bite.

Ingredient Quantities

225 g (8 oz) beef tenderloin or filet, well chilled

1 teaspoon sea salt, plus more for finishing

Freshly ground black pepper

2 tablespoons extra virgin olive oil

2 cups (about 50 g) arugula

30 g (about 1/3 cup) Parmesan, shaved

1 tablespoon capers, drained

1 lemon, juiced (about 1 tablespoon juice) plus wedges to serve

2 anchovy fillets (or 1 tablespoon anchovy paste)

1 large egg yolk

1 small garlic clove, minced

1 teaspoon Dijon mustard

180 ml (3/4 cup) neutral oil such as vegetable or light olive oil

Salt and freshly ground black pepper to taste

How to Make this

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1. Freeze the beef for 20 to 30 minutes until firm but not frozen solid, then trim any silver skin and very thinly slice across the grain with a sharp knife; arrange slices on a chilled platter in a single layer.

2. Lightly season the beef slices with 1 teaspoon sea salt and freshly ground black pepper, and drizzle 2 tablespoons extra virgin olive oil over the meat.

3. Make the anchovy aioli by combining 2 anchovy fillets or 1 tablespoon anchovy paste, 1 large egg yolk, 1 small minced garlic clove, and 1 teaspoon Dijon mustard in a bowl.

4. Begin whisking while slowly streaming in 180 ml neutral oil until the mixture emulsifies into a thick aioli; adjust texture by adding oil more slowly if needed.

5. Taste the aioli and season with salt and freshly ground black pepper to taste; if you prefer less salt, remember the anchovies and Parmesan add saltiness.

6. Toss 2 cups arugula with the juice of 1 lemon and a little extra virgin olive oil to lightly dress and season with a pinch of sea salt and pepper.

7. Spoon small dots or a thin ribbon of anchovy aioli over the beef slices, keeping the distribution even and delicate.

8. Scatter dressed arugula over or beside the carpaccio, then sprinkle 30 g shaved Parmesan and 1 tablespoon drained capers across the plate.

9. Finish with a few grinds of black pepper, a small pinch of sea salt if needed, and an extra drizzle of olive oil; serve with lemon wedges for guests to squeeze as desired.

10. Serve immediately, noting that the aioli contains raw egg yolk; for a cooked alternative, use pasteurized yolk or replace with mayonnaise mixed with mashed anchovy.

Equipment Needed

1. Sharp chef knife
2. Cutting board (chilled if possible)
3. Mixing bowl for aioli
4. Whisk or small hand blender
5. Measuring spoons and a 3/4 cup measuring cup
6. Small bowl or bowl for dressing arugula
7. Serving platter or chilled plate
8. Microplane or vegetable peeler for shaving Parmesan
9. Tongs or fork for arranging arugula and beef slices
10. Small spoon or squeeze bottle for dotting aioli

FAQ

Is it safe to eat the beef raw? Yes if you use very fresh, high quality beef from a trusted source, keep it well chilled, trim any silver skin, and slice thinly. Consume within a day and avoid if you are pregnant, elderly, very young, or immunocompromised.

How do I get paper thin slices? Partially freeze the tenderloin for 30 to 45 minutes until firm but not solid, then use a very sharp knife to slice against the grain as thinly as possible. A slicer or mandoline can help if available.

Can I substitute the anchovies? Anchovies add umami and saltiness. If you must avoid them, use 1 teaspoon of miso paste plus a pinch of sea salt or 1 teaspoon soy sauce, but the flavor will change.

Is the aioli safe with a raw egg yolk? Use the freshest eggs possible or pasteurized egg yolk to reduce risk. Alternatively, use 2 tablespoons of pasteurized mayonnaise in place of the raw yolk to keep texture similar.

How far ahead can I prepare components? You can make the aioli up to 2 days ahead and keep chilled in an airtight container. Slice the beef just before serving for best texture. Assemble salad and dress at the last minute.

What should I serve with beef carpaccio? Serve with crisp bread or crostini, extra lemon wedges, a simple green salad, or a light white wine such as Pinot Grigio or a citrusy Sauvignon Blanc.

Beef Carpaccio, Anchovy Aioli Recipe Substitutions and Variations

Beef tenderloin or filet: substitute chilled tuna loin or yellowtail for a pescatarian carpaccio, or use thinly sliced cured beef like bresaola for a more shelf-stable option.
Anchovy fillets or paste: substitute 1 teaspoon Worcestershire sauce for umami if you need a nonfish option, or use 1 tablespoon finely chopped capers for briny flavor.
Egg yolk: substitute 2 tablespoons Greek yogurt plus 1 teaspoon olive oil for a safer, creamy binder, or use 2 tablespoons mayonnaise for similar richness and texture.
Neutral oil (vegetable or light olive): substitute light tasting olive oil for more flavor, or use grapeseed or avocado oil for a high smoke point and clean mouthfeel.

Pro Tips

1. Chill everything: keep the beef and the serving platter well chilled so the slices stay firm and translucent when plated. A very cold surface makes slicing easier and gives a cleaner, more elegant presentation.

2. Watch your slice thickness: aim for paper thin slices. If your knife drags, dip it in ice water and wipe dry between passes to help produce smooth, even cuts without tearing the meat.

3. Control the aioli texture: add the neutral oil drop by drop at first until the emulsion starts, then you can stream it more steadily. If it looks like it might break, whisk in a teaspoon of warm water or a small extra yolk to bring it back together.

4. Balance the salt: anchovies, Parmesan and capers are salty. Taste the aioli before adding extra salt and finish the dish with a light hand so guests can adjust with lemon instead of more salt.

5. Layer for contrast: place a few dots of aioli under some slices so each bite has a bit of creaminess, and scatter the arugula and capers sparingly to add peppery and briny pops without overwhelming the delicate beef.

Beef Carpaccio, Anchovy Aioli Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I crave beef carpaccio that looks restaurant-level and lands with a bold, salty, garlicky finish, and this anchovy aioli is the secret behind every unforgettable bite.

Servings

servings

Calories

1143

kcal

Equipment: 1. Sharp chef knife
2. Cutting board (chilled if possible)
3. Mixing bowl for aioli
4. Whisk or small hand blender
5. Measuring spoons and a 3/4 cup measuring cup
6. Small bowl or bowl for dressing arugula
7. Serving platter or chilled plate
8. Microplane or vegetable peeler for shaving Parmesan
9. Tongs or fork for arranging arugula and beef slices
10. Small spoon or squeeze bottle for dotting aioli

Ingredients

225 g (8 oz) beef tenderloin or filet, well chilled
1 teaspoon sea salt, plus more for finishing
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2 cups (about 50 g) arugula
30 g (about 1/3 cup) Parmesan, shaved
1 tablespoon capers, drained
1 lemon, juiced (about 1 tablespoon juice) plus wedges to serve
2 anchovy fillets (or 1 tablespoon anchovy paste)
1 large egg yolk
1 small garlic clove, minced
1 teaspoon Dijon mustard
180 ml (3/4 cup) neutral oil such as vegetable or light olive oil
Salt and freshly ground black pepper to taste

Directions

Freeze the beef for 20 to 30 minutes until firm but not frozen solid, then trim any silver skin and very thinly slice across the grain with a sharp knife; arrange slices on a chilled platter in a single layer.
Lightly season the beef slices with 1 teaspoon sea salt and freshly ground black pepper, and drizzle 2 tablespoons extra virgin olive oil over the meat.
Make the anchovy aioli by combining 2 anchovy fillets or 1 tablespoon anchovy paste, 1 large egg yolk, 1 small minced garlic clove, and 1 teaspoon Dijon mustard in a bowl.
Begin whisking while slowly streaming in 180 ml neutral oil until the mixture emulsifies into a thick aioli; adjust texture by adding oil more slowly if needed.
Taste the aioli and season with salt and freshly ground black pepper to taste; if you prefer less salt, remember the anchovies and Parmesan add saltiness.
Toss 2 cups arugula with the juice of 1 lemon and a little extra virgin olive oil to lightly dress and season with a pinch of sea salt and pepper.
Spoon small dots or a thin ribbon of anchovy aioli over the beef slices, keeping the distribution even and delicate.
Scatter dressed arugula over or beside the carpaccio, then sprinkle 30 g shaved Parmesan and 1 tablespoon drained capers across the plate.
Finish with a few grinds of black pepper, a small pinch of sea salt if needed, and an extra drizzle of olive oil; serve with lemon wedges for guests to squeeze as desired.
Serve immediately, noting that the aioli contains raw egg yolk; for a cooked alternative, use pasteurized yolk or replace with mayonnaise mixed with mashed anchovy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.