Recipes Beef Carpaccio with Crispy Capers and Rosemary Be the first to rate & review! In this elegant starter, superthin, melt-in-your mouth beef tenderloin is seasoned with fruity olive oil and lemon juice and topped with fried capers and rosemary. Slideshow: More First-Course Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on April 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Heather Chontos Active Time: 1 hrs Total Time: 2 hrs 30 mins Yield: 8 1-course servings Ingredients One 1-pound trimmed beef tenderloin roast Fruity extra-virgin olive oil, for brushing Kosher salt Freshly ground pepper Vegetable oil, for frying 1/3 cup lightly packed rosemary leaves (from 3 large sprigs) 1/4 cup capers, drained and patted dry Fresh lemon juice, for brushing Snipped chives, for garnish Directions Cover the tenderloin tightly with plastic wrap and freeze until well chilled, about 30 minutes. Light a grill or preheat a grill pan. Brush the tenderloin with olive oil and season with salt and pepper. Grill over high heat until nicely charred all over but raw within. Let the tenderloin cool completely, then cover with plastic wrap and freeze until thoroughly chilled, about 1 hour. Meanwhile, in a medium skillet, heat 1/2 inch of vegetable oil until shimmering. Add the rosemary and fry over high heat until crispy, about 1 minute. Using a slotted spoon, transfer the rosemary to paper towels to drain. Add the capers to the skillet and fry over high heat, stirring occasionally, until crisp and browned, 3 to 4 minutes. Using a slotted spoon, transfer the capers to the paper towels. Using a very sharp knife, slice the tenderloin crosswise 1/4 inch thick. Place a slice of beef between 2 sheets of plastic wrap and pound lightly until very thin. Remove the top sheet of plastic wrap and invert the carpaccio onto a plate or platter. Repeat with the remaining slices. Brush the carpaccio with olive oil and lemon juice and season with salt and pepper. Scatter the fried rosemary and capers on top, garnish with chives and serve. Make Ahead The seared, unsliced tenderloin can be refrigerated overnight. The fried rosemary and capers can be stored on a paper towel–lined plate overnight. Rate it Print