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overhead picture of beef and parsley and capers on black platter

Filet Of Beef Carpaccio With Capers, Olive Oil and Pub Sauce

Up your appetizer ante with this melt-in-your-mouth seasoned filet of beef carpaccio, enhanced with fruity olive oil, briny capers, and my tangy Pub Sauce.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling: 1 day
Total Time: 1 day 25 minutes
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, beef, beef carpaccio, beef carpaccio crostini, beef tenderloin, capers, carne cruda all'Albese, carpaccio, contrafiletto, filet mignon, Harry Cipriani, homemade salisbury steak, Italian antipasti, misto, Piedmontese, Pub sauce, red meat, starter, Vittore Carpaccio
Servings: 6 servings
Calories: 377kcal
Cost: $3.01 per seving depending on the cut of beef you are able to purchase

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  • heavy gauge aluminum foil
  • cast iron skillet
  • super sharp meat knife


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 6 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Filet Of Beef Carpaccio With Capers, Olive Oil and Pub Sauce

    • 1 pound beef tenderloin
    • 2 teaspoons Kosher salt
    • 2 teaspoons black pepper
    • 1/3 cup capers drained and rinsed
    • 1/3 cup olive oil
    • 1/3 cup Pub Sauce get this recipe here
    • 1/2 cup fresh parsley chopped


    The Method

    • Season the tenderloin well with the Kosher salt, and black pepper. Allow to stand at room temperature for 1 hour.
    • Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet and sear the tenderloin evenly to a nice brown color on all sides and all edges, yet still rare in the middle. Total time for the entire tenderloin to sear will be between 5 and 7 minutes.
    • Using tongs, remove the tenderloin to a sheet of heavy gauge aluminum foil and let cool 5 minutes. Wrap tightly in the foil, eliminating and pressing any pockets of air. Refrigerate for 24 hours or until needed.
    • Make the Pub Sauce and refrigerate until ready to use.


    • Prepare a 12-inch FLAT platter or plate for serving.
    • Remove the well-chilled tenderloin from the aluminum to a cutting board. Using a sharp meat knife, carefully slice the filet as thin as you can.
    • Drizzle some of the Pub Sauce on the bottom of the platter. This needs to be scant. Just here and there, but not covering the platter.
    • Arrange the thin slices of carpaccio atop the platter. This should be an initial single layer. Anything left that does don cover the platter from side to side, end to end may be added as fill-ins. I try to bunch the carpaccio up slightly like ribbons versus lay it flat, but the look of it is up to you.
    • Drizzle a bit more Pub Sauce. I like to drizzle here and there, but not over everything. I do this because I want for the olive oil to show also and that will not happen if the Pub Sauce is over everything. I chose to serve additional Pub Sauce on the side in a serving bowl with a little spoon.
    • Drizzle with olive oil. Scatter the capers all over. Scatter the chopped parsley all over. Pea shoots or baby arugula may also be used. If using baby arugula, use sparingly. Purely optional, but finishing with a smoked salt imparts a nice balance. If you have smoked salt, a fine pinch will do but no more.
    • Serve with toasted baguette rounds or store bought crostini similar to what I am using in my photos. If using store bought crostini, select a plain crostini over a flavored crostini. Again, the carpaccio is the star and should be the most pronounced profile.


    If you do not need to use the carpaccio immediately, it may be frozen for up to 3 days. Sear the meat and wrap tightly in foil. Place into the freezer for 15 minutes then turn it over to allow for even freezing and juice distribution. 


    Serving: 1serving | Calories: 377kcal | Carbohydrates: 3g | Protein: 14g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1201mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 438IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.