October's Recipe of the Month -- Beef Carpaccio with Mustard Aioli and Blue Cheese Croutons

Chef Dean Chambers introduced this incredible appetizer at a private event, and it is an absolute winner for an elegant start to your dinner party.  The trick to slicing the tenderloin extra thin is to partially freeze it for about an hour prior to cutting it with a very sharp chef's knife.

Beef Carpaccio

Makes about 8 - 10 servings


  • 4- 8oz frozen beef tenderloin
  • 1 bunch of arugula
  • 1 package capers


  • 2 extra large egg yolks
  • 1 tablespoon Dijon mustard
  • 3 tablespoons minced garlic
  • Lemon juice
  • 5 cups olive oil
  • Lemon zest
  • Salt
  • White pepper


  • ½ loaf of French bread
  • 1 cup Parmesan cheese
  • 1 cup blue cheese crumbles
  • Olive oil


  1. Preheat oven to 350 degrees
  2. Cut French break into small cubes
  3. Place cubes in a ziplock bag or bowl
  4. Pour oil, Parmesan, and blue cheese onto the bread crumbs
  5. Mix well
  6. Place on a greased baking sheet
  7. Bake until dry, approximately 15 min
  8. In a small mixing bowl or food processor, mix eggs, mustard, garlic, lemon juice.
  9. Using an immersion blender, or the metal blade mix the ingredients, slowly adding the oil until they create a mayonnaise-like consistency.
  10. Add the zest, salt pepper to taste
  11. Place the mixture in a squirt bottle or ziplock bag.
  12. Chill until ready to serve.
  13. Slice the frozen tenderloin into thin slivers and place on serving platter
  14. Squirt aioli lightly on the beef, drawing a line through each slice of meat
  15. Add a couple capers to each slice, on top of the aioli
  16. Top with arugula
  17. Smash croutons into crumbs and add to the top of the arugula
  18. Finish with some lemon juice before serving.

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