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Beef Tenderloin Tartare and Carpaccio
by Giacomo Bocchio
recipe medium French-Peruvian

Beef Tenderloin Tartare and Carpaccio

Two fresh raw beef tenderloin preparations: a classic tartare with capers, whole grain mustard, reduced balsamic and egg yolk, and a carpaccio with truffle vinaigrette, Parmesan cheese and watercress. Includes tenderloin cleaning and portioning techniques.

40m Prep
10m Cook
50m Total
4 Servings
beef raw tartare carpaccio french tenderloin summer appetizer cold dish truffle no-cook

Ingredients

Accompaniment
  • 2 unit Yellow potato (pre-cooked and cut into cubes)
  • 0.5 unit Baguette (sliced)
  • 2 cloves Garlic (thinly sliced)
  • 500 ml Vegetable oil for frying (heated to 180°C)
Carpaccio vinaigrette
  • 1 tbsp Red wine vinegar
  • 1 tbsp Extra virgin olive oil
  • 2 tbsp Truffle olive oil
  • 1 tsp Chives (finely chopped)
Garnish
  • 30 g Parmesan cheese (shaved into flakes)
  • 30 g Camembert cheese (cut into small cubes) optional
  • 1 handful Watercress
  • 1 handful Arugula
Main
  • 600 g Beef tenderloin (cleaned and trimmed)
Tartare
  • 1 tsp Salt
  • 0.5 tsp Black pepper (freshly ground)
  • 1 tbsp Reduced balsamic vinegar (reduced with a little sugar to a syrup)
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Tabasco sauce
  • 1 tsp Ketchup
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Capers (roughly chopped)
  • 2 tbsp Pickles (finely diced (brunoise))
  • 2 tbsp Onion (finely diced)
  • 1 tsp Whole grain mustard
  • 1 tbsp Chives (finely chopped)
  • 1 unit Egg yolk

Steps

  1. 1
    Clean the tenderloin: remove the silver skin (connective tissue) in one smooth pass with the knife held flat, as if filleting a fish. Separate the head, the body (chateaubriand) and the tip (paillard).
    Tip: Sharpen your knife with a honing steel before starting — it aligns the edge, while a whetstone actually sharpens.
    ~10 min
  2. 2
    For carpaccio: wrap the tenderloin body in plastic wrap, shaping it into a cylinder. Leave extra film to prevent plastic from getting trapped inside the meat. Freeze for about 2 hours until firm but not rock-solid.
    Tip: Leave extra plastic wrap at the ends so it doesn't get trapped inside the meat roll.
    ~5 min
  3. 3
    For the tartare: dice the tenderloin tip into small cubes (brunoise). Keep the meat cold throughout using a reverse bain-marie (bowl over ice water).
    Tip: The danger zone for food is between 6°C and 63°C — always keep raw meat preparations cold.
    ~10 min
  4. 4
    Season the tartare: add salt, pepper, balsamic vinegar reduced with sugar, a few drops of Worcestershire sauce, a few drops of Tabasco, a touch of ketchup, olive oil, chopped capers, diced pickles, diced onion, whole grain mustard and chives. Mix well.
    Tip: The ketchup is a classic French chef trick — it adds sweetness and umami without being detectable.
    ~5 min
  5. 5
    Taste and adjust seasoning. Add half an egg yolk (or one small whole yolk) and mix to add richness. Refrigerate until serving.
    Tip: You can substitute the egg yolk with a flavored mayonnaise (even truffle mayo) for a different twist.
    ~2 min
  6. 6
    Prepare the truffle vinaigrette for carpaccio: mix salt, pepper, 1 part red wine vinegar, 1 part olive oil and 2 parts truffle olive oil. Add chopped chives. Classic ratio: 3 parts oil to 1 part acid.
    Tip: If you can find sherry vinegar (vinagre de Jerez), it adds more depth of flavor than red wine vinegar.
    ~3 min
  7. 7
    Remove the tenderloin from the freezer. Remove the plastic wrap and slice very thin with a knife. Arrange the slices covering the entire plate.
    Tip: A meat slicer (cortafiambre) makes this easier, but a sharp knife works well on semi-frozen meat.
    ~5 min
  8. 8
    Prepare accompaniments: slice the baguette, brush with garlic-infused olive oil and toast in a hot pan on both sides. Cut pre-cooked yellow potatoes into cubes and deep-fry at 180°C until golden. Salt immediately after removing from oil.
    Tip: Pre-cook the potatoes a day ahead and refrigerate overnight — they fry crispier when dried out.
    ~10 min
  9. 9
    Plate the tartare: shape the mixture into a quenelle and place on the plate. Garnish with reduced balsamic, watercress and arugula leaves, and a touch of pepper. Serve with fries and toasts.
    ~3 min
  10. 10
    Plate the carpaccio: sprinkle salt over the meat slices, drizzle generously with truffle vinaigrette. Add onion rings, camembert chunks, Parmesan shavings and watercress leaves. Serve with toasts and fries.
    Tip: Make the acidity prominent — Giacomo likes the carpaccio well-dressed with vinaigrette.
    ~3 min

Nutrition (per serving)

420
Calories
32g
Protein
15g
Carbs
28g
Fat
2g
Fiber
Cultural Context
Tartare is a classic French dish named after the Tartar Mongol warriors who ate raw meat from their horses' saddlebags. Giacomo learned it working at a Ritz-Carlton in Naples, Florida, where they served a number-25-themed tartare: beef aged 25 days, 25-month Parmesan, and 25-year balsamic vinegar. Carpaccio is an Italian raw sliced meat preparation. Giacomo uses antique tableware from his grandmother Nelli in Tacna and mentions Magollo vinegar, from a Tacna region known for Italia grapes.
Video thumbnail
Giacomo Bocchio
COMO PREPARAR TARTARE Y CARPACCIO DE LOMO FINO DE FORMA CORRECTA | GIACOMO BOCCHIO
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