Food Recipes Appetizers Beef Carpaccio with Crispy Capers and Rosemary In this elegant starter, melt-in-your-mouth beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with fried capers and rosemary. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on August 29, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl Active Time: 1 hr Total Time: 2 hrs 30 mins Servings: 8 Jump to recipe This elegant appetizer lets high-quality beef tenderloin shine with just a handful of complementary ingredients.Quickly charring the outside of the tenderloin creates savory depth while keeping the center raw and silky.A drizzle of olive oil and lemon juice, plus crispy fried rosemary and capers, adds bright, briny contrast to the rich beef. When it comes to making a carpaccio at home, it’s important to splurge on a good beef tenderloin. Because you’re serving it raw with just a handful of supporting ingredients, the meat’s quality, flavor, and texture will be front and center. There’s a bit of clever technique in this recipe, too, to achieve professional-level results: Placing the tenderloin in the freezer first lets you get a quick, flavorful char on the outside without warming the inside. Returning it to the freezer afterwards makes it much easier to cut into the super-thin slices required for a good carpaccio. Just be sure to use a sharp knife. Carpaccio versus tartare Justin Chapple’s recipe stays true to the spirit of traditional carpaccio. First developed in Venice by Giuseppe Cipriani in the 1950s, the original dish consisted of little more than paper-thin slices of raw beef tenderloin dressed with olive oil, lemon juice, and Parmigiano Reggiano. Over time, the term has expanded to include similarly prepared fish, scallops, and even raw vegetables. Carpaccio is often confused with tartare, but the two are distinct. While carpaccio features thinly sliced meat or seafood with minimal accompaniments, tartare is typically made with finely diced raw beef or fish that’s mixed with ingredients such as egg yolk, Worcestershire sauce, shallots, cornichons, and capers. Notes from the Food & Wine Test Kitchen For best results, use a long, narrow slicing knife. A sharp chef’s knife also works well. Either way, a blade with a hammered texture will prevent the sticky beef from clinging to the steel. Be sure to wipe the knife clean every few slices. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings 1 (1-pound) trimmed beef tenderloin roast Fruity extra-virgin olive oil, for brushing Kosher salt Freshly ground black pepper Vegetable oil, for frying 1/3 cup lightly packed rosemary leaves (from 3 large sprigs) 1/4 cup capers, drained and patted dry Fresh lemon juice, for brushing Snipped chives, for garnish Directions Cover the tenderloin tightly with plastic wrap and freeze until well chilled, about 30 minutes. Light a grill or preheat a grill pan. Brush the tenderloin with olive oil and season with salt and pepper. Grill over high heat until nicely charred all over but raw within. Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour. Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil until shimmering. Add the rosemary and fry over high heat until crispy, about 1 minute. Using a slotted spoon, transfer the rosemary to paper towels to drain. Add the capers to the skillet and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to the paper towels. Using a very sharp knife, slice the tenderloin crosswise 1/4-inch thick. Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin. Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining slices. Brush the carpaccio with olive oil and lemon juice and season with salt and pepper. Scatter the fried rosemary and capers on top, garnish with chives, and serve. Make ahead The seared, unsliced tenderloin can be refrigerated overnight. The fried rosemary and capers can be stored on a paper towel–lined plate overnight. Originally appeared: February 2013 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.