Mouthwatering Keto Beef Carpaccio with Caper-Mustard Aioli
Ah, summer evenings. The kind that beg for something sophisticated yet effortless. The evenings where turning on the oven feels like a personal attack on your cooling bill. Enter this divine Keto Beef Carpaccio with Caper-Mustard Aioli – paper-thin slices of premium beef tenderloin, kissed not by heat but by a zesty caper-mustard aioli that perfectly complements the delicate meat. It’s elegant enough for entertaining but simple enough for a “treat yourself” dinner when only something exquisite will do.
The first time I served this carpaccio at a dinner party, a friend (who swore she was “done with dieting”) couldn’t believe it was keto-friendly. She proceeded to monopolize the platter while peppering me with questions about my “keto sorcery.” Three weeks later, she texted me a photo of her making the same dish – minus five pounds and plus one very smug smile. Convert secured.
A Brief History of Beef Carpaccio
Carpaccio isn’t just a dish; it’s a culinary flex that dates back to 1950s Venice. Giuseppe Cipriani, owner of Harry’s Bar, created it for a countess whose doctor had forbidden her to eat cooked meat. Named after Renaissance painter Vittore Carpaccio (famous for his use of red tones), the dish became an instant classic. My twist keeps all the elegance of the original while ensuring your ketosis stays firmly intact. Who says health restrictions can’t be delicious? Certainly not the countess, and definitely not me.
Why This Recipe Works
Let’s talk ketogenic perfection: this carpaccio delivers robust flavor without the carb baggage. The high-quality fat from both the beef and the aioli creates a satiating dish that keeps hunger at bay for hours. Since there’s no cooking involved, you’re preserving all the nutritional integrity of the beef while creating something that looks like it required a culinary degree to prepare. The contrast between the buttery-soft beef and the punchy aioli creates a flavor profile that makes your taste buds stand at attention. Plus, it comes together in minutes, proving once again that simplicity and luxury aren’t mutually exclusive.
Ingredients
For the Carpaccio:
- 12 oz (340g) beef tenderloin, center-cut, highest quality possible
- 1 tbsp olive oil, extra virgin
- 1 tsp sea salt, preferably Maldon flakes
- 1 tsp freshly ground black pepper
- 2 cups fresh arugula
- 2 tbsp capers, drained
- ¼ cup Parmigiano-Reggiano, shaved
- 2 tbsp lemon juice, freshly squeezed
For the Caper-Mustard Aioli:
- ½ cup mayonnaise, preferably homemade
- 1 tbsp Dijon mustard
- 1 tbsp capers, finely chopped
- 1 garlic clove, minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp olive oil, extra virgin
- 1 tbsp fresh chives, finely chopped
- Pinch of salt and black pepper
Instructions
Before we begin, make sure to place your beef in the freezer for 20-30 minutes prior to slicing. This will firm it up just enough to make thin slicing significantly easier.
Start by preparing the Caper-Mustard Aioli. In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, minced garlic, lemon zest, lemon juice, olive oil, and chives. Season with a pinch of salt and pepper, then whisk until smooth and well combined. Refrigerate until ready to serve.
Remove the beef tenderloin from the freezer. Using an extremely sharp knife, slice the beef as thinly as possible across the grain. If you’re not confident in your slicing abilities, ask your butcher to do this for you.
Place sheets of plastic wrap on your work surface and arrange the beef slices in a single layer. Cover with another sheet of plastic wrap, then gently pound with a meat mallet or the bottom of a heavy pan until the slices are paper-thin.
Remove the top layer of plastic wrap. Place a large plate or serving platter upside down over the beef slices, then flip everything over. Carefully peel away the remaining plastic wrap.
Lightly brush the beef with olive oil, then season with sea salt and freshly ground black pepper.
Toss the arugula with 1 tablespoon of lemon juice and arrange it in the center of the beef slices.
Drizzle the remaining tablespoon of lemon juice over the beef.
Spoon small dollops of the Caper-Mustard Aioli around the plate, or serve it on the side.
Scatter the drained capers over the beef and arugula.
Finish by topping with shaved Parmigiano-Reggiano and an extra light drizzle of olive oil.
Serve immediately, while the beef is still chilled and the arugula crisp.
Tips and Variations
The Perfect Beef: This recipe lives or dies by your beef quality. Don’t skimp here – seek out the best tenderloin you can find. If tenderloin breaks the bank, consider beef eye round as a less expensive alternative.
Freezer Timing: 20-30 minutes in the freezer is the sweet spot for slicing. Too little time and the beef remains too soft; too long and you’ve got a frozen brick.
Flavor Variations:
- Add a tablespoon of finely chopped cornichons to the aioli for extra tang
- Scatter some microgreens for added visual appeal and texture
- Replace the Parmigiano with aged Pecorino for a sharper flavor profile
- Add a light drizzle of white truffle oil for special occasions (a little goes a very long way)
Dietary Modifications:
- For dairy-free, simply omit the cheese or replace with nutritional yeast
- If raw beef isn’t your thing, try quickly searing the outside of the tenderloin before freezing and slicing
Nutritional Information
Per Serving (serves 4):
- Calories: 385
- Net Carbs: 1.5g
- Protein: 26g
- Fat: 30g
- Fiber: 0.5g
