Beef Tenderloin with Parmesan Basil and Lemon

Introduction

Partially freezing the beef for up to two hours makes it firm enough to slice very thin, which is the key to this carpaccio-style dish. After a quick pound under plastic wrap, the slices turn delicate and wide, and the finish is simple: olive oil, lemon, shaved cheese, and basil. Serve it as a first course, a light lunch, or part of a larger spread.

Recipe Details

• Prep Time: 2 hours 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Servings: 6

Ingredients

• 1 center cut beef tenderloin roast
• Salt
• Black pepper
• Extra-virgin olive oil for serving
• Lemon wedges for serving
• Shaved Parmiggiano-Reggiano cheese
• Basil chiffonade for serving

Instructions

1. Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don’t freeze for any longer, or else it’ll be mushy.
2. Slice the meat thinly and remove plastic wrap.
3. Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
4. Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.

Variations

• Swap the basil chiffonade for arugula ribbons if you want a more peppery finish and a little more bite.
• Replace the lemon wedges with lime wedges for a sharper, more pointed acidity.
• Omit the shaved Parmesan-style cheese made with microbial rennet for a dairy-free version; the beef tastes cleaner and the lemon stands out more.
• Change step 3 and arrange all the slices on one large platter instead of individual circles if you want a shared appetizer with easier table service.
• Stir a pinch of crushed red pepper into the extra-virgin olive oil before serving if you want gentle heat without changing the texture.

Tips for Success

• Freeze the tenderloin only until it feels firm to the touch; if it freezes solid, the slices can crack instead of laying flat.
• Slice across the meat as thinly as you can in step 2, because the pounding in step 3 works best when the slices start thin.
• Use a very light spritz of water on the plastic wrap so the beef releases cleanly without getting wet.
• Pound with light, even taps from the center outward until the slices look wider and slightly translucent; heavy hits can tear them.
• Add the salt, black pepper, olive oil, and lemon just before serving so the surface stays fresh and not watery.

Storage and Reheating

This is best served immediately after slicing, pounding, and dressing.

FAQ

How thin should the beef be before pounding?

Slice it as thinly as your knife allows, then pound it until the pieces are wider and nearly translucent at the edges.

Can you make this ahead of time?

You can freeze, slice, and pound the beef a few hours ahead, then keep it wrapped and chilled. Add the salt, olive oil, lemon, cheese, and basil right before serving.

What can you use instead of basil chiffonade?

Flat-leaf parsley or arugula both work well. Parsley gives a cleaner herbal note, while arugula adds a peppery edge.

Can you leave out the shaved Parmesan-style cheese made with microbial rennet?

Yes. The dish will taste lighter and more direct, so use a little extra olive oil and a generous squeeze of lemon to keep the balance.