Filson Food: Beef Carpaccio with Horseradish Sauce and Kale Salad

chef plating the dish with the final touches of drizzled with horseradish sauce, a side of kale salad and grilled bread on a dark wood serving dish

You say you like meat, but have never eaten it raw? All meat is a reflection of the land the animal was raised on, genetics, and, of course, the feed they ate. To truly appreciate the complexities of a great cut of beef, you have to eat it raw. Make this carpaccio any time of year as a great intro to dinner.

Serves as a snack for two people.



Horseradish Sauce:

4 tbsp mayonnaise

2 tsp creamed horseradish

1 tsp grainy Dijon mustard

Black pepper


Kale Salad:

3 leaves black kale, removed from the stem and sliced ¼” thick

2 tsp dijon mustard

¼ cup pecorino cheese, finely grated — Microplane is ideal

½ lemon, juiced

1 tsp olive oil



3 oz beef tenderloin, cleaned of all fat and silver skin

2 slices crusty sourdough bread

1 garlic clove

1 tbsp capers

Olive oil

Black pepper

Maldon salt or any flaky finishing salt


Horseradish Sauce:

1. Combine the wet ingredients in a bowl and season to taste with black pepper.

2. Taste the sauce and adjust the seasonings as needed.

Cook Hack: If you want to drizzle lines of sauce on the carpaccio as shown in the picture, place the sauce into a small sandwich bag and cut the bottom corners. Gently squeeze the bag to create lines of sauce.


Kale Salad:

1. Mix the kale and mustard in a bowl for 30 seconds until well coated. This helps to bruise the kale slightly and makes it better to eat.

2. Add the cheese, olive oil, and half of the lemon juice and mix again. There should be no lumps of mustard or cheese.

3. Taste the salad and adjust the acidity with the remaining lemon juice.

4. Let the salad sit for 5 minutes to wilt slightly.



1. Slice the tenderloin ¼” thick against the grain.

2. Lay the slices on a cutting board and cover with a layer of cling film.

3. Pound the tenderloin with a heavy flat object until it is almost see-through.

4. Transfer the pounded tenderloin to a cold serving platter and arrange in a single layer.

5. Drizzle the top of the meat with olive oil, capers, Maldon salt, and freshly ground pepper.

6. Grill the bread until charred and crispy.

7. Rub the garlic clove onto the bread and drizzle with olive oil.

8. Assemble all the components on the platter and finish the carpaccio with the horseradish sauce.