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Seared Herb & Caper Beef Carpaccio with Warm Truffle-Lemon Potatoes

Preparation

20 Mins

Cooking time

25 Mins

Serving

This elegant yet unfussy meal transforms thinly sliced beef into a showstopping centrepiece with minimal effort — the oven does the heavy lifting on the potatoes while you build the carpaccio. Everything comes together at the same time, so there’s no juggling and no cold plates.

Ingredients

For the Carpaccio

1 lb beef tenderloin or top sirloin, very thinly sliced (carpaccio-style)
2 tbsp capers, drained
¼ cup fresh flat-leaf parsley, roughly chopped
3 tbsp fresh lemon juice (about 1 large lemon)
3 tbsp extra virgin olive oil
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp Dijon mustard
1 small shallot, very finely minced

For the Truffle-Lemon Dressing

2 tbsp extra virgin olive oil
1 tsp truffle oil
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the Warm Truffle-Lemon Potatoes

1½ lb baby potatoes, halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tsp truffle oil
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp capers, drained and roughly chopped

Steps

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper directly on the prepared baking sheet. Spread them cut-side down in a single layer and roast for 22 to 25 minutes, until golden and fork-tender.
While the potatoes go into the oven, lay the carpaccio slices out in a single, slightly overlapping layer across a large serving platter or individual plates. Work quickly and cover loosely with plastic wrap, then refrigerate until ready to dress.
While the potatoes roast, prepare the herb-caper marinade by whisking together the lemon juice, olive oil, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper and set aside.
About 5 minutes before the potatoes are done, prepare the truffle-lemon dressing by whisking together the extra virgin olive oil, truffle oil, lemon juice, salt, and pepper in a separate small bowl.
Remove the carpaccio platter from the refrigerator. Drizzle the herb-caper marinade evenly over the beef slices, then scatter the capers and chopped parsley across the top. Finish with the truffle-lemon dressing drizzled lightly over everything.
Pull the potatoes from the oven when golden and crispy. Immediately drizzle them with truffle oil and lemon juice, then toss gently with the chopped capers and parsley directly on the pan.
Transfer the warm potatoes to a serving bowl and bring both dishes to the table at the same time. Serve the carpaccio at cool room temperature alongside the hot potatoes for a beautiful contrast of temperatures and textures.

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