Recipe for: Beef Tenderloin Carpaccio with Arugula, Oscypek Chips, and Black Cumin Sauce - photo 1
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Recipe for: Beef Tenderloin Carpaccio with Arugula, Oscypek Chips, and Black Cumin Sauce

Dishes for Special Occasions Appetizers 90 min Medium 0 views ~63.48 PLN * - (0)
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Description

Delicate beef tenderloin carpaccio in a modern, fusion style: paper-thin slices of raw meat served on fresh arugula, decorated with crispy chips of smoked oscypek and drizzled with an aromatic sauce based on black seed oil. The dish combines the classic Italian idea of carpaccio with a highland accent of oscypek and a slightly spicy note of black seed. Perfect as an appetizer for a summer party or an elegant dinner – it tastes fresh, visually enticing with the contrast of green arugula, golden chips, and ruby glimpses of meat. Serve chilled, with crunchy bread or thin toasts; it pairs well with a light white wine or prosecco.

Ingredients Used

Ingredients (13)

Servings:
4
  • Beef tenderloin 400 g
  • Arugula 80 g
  • Oscypek 2 pcs (~200 g)
  • Black seed oil 30 g
  • Czarnuszka 0.4 tbsp (~6 g)
  • 18% cream 100 ml
  • Honey 20 ml
  • Mustard 15 g
  • Lemon juice 30 ml
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Walnuts 50 g
💰 Estimated dish cost: ~63.48 PLN (15.87 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Meat preparation

1

Take the tenderloin out of the fridge 30-40 minutes before slicing so it is not too tough; then place the meat in the freezer for 20-30 minutes (not for permanent freezing, just to firm it up slightly). Chilled meat is easier to slice into very thin pieces.

Ingredients: Beef tenderloin
Use a tray and plastic wrap. Do not freeze the meat for longer than 30-40 minutes — it should be slightly firm, not frozen solid.
2

Prepare a very sharp chef's knife or slicer. Remove any membranes and fat with the thin blade. Slicing: hold the knife at a 20-30° angle, cut very thin slices (almost transparent). Lay each slice loosely on a plate, so they do not touch too closely.

Ingredients: Beef tenderloin
Use a large, sharp knife or slicer. If the slices are not thin and flexible, the meat was too soft — place it back in the freezer for 5-10 minutes.

Black Cumin Sauce

3

In a bowl, combine 18% cream (100 g), black seed oil (30 ml), mustard (15 g), honey (20 g), and lemon juice (30 ml). Whisk vigorously with a whisk or fork until a uniform, smooth emulsion forms. Add black seeds (6 teaspoons) and a pinch of salt and pepper to taste. Taste the sauce — it should be slightly spicy, with a distinct note of black seed oil and a gentle sweetness from the honey.

Ingredients: 18% cream, black seed oil, Mustard, Honey, Lemon juice, Czarnuszka, Salt, Black pepper
Use a small bowl and a whisk or an immersion blender on the lowest setting. If the sauce is too thick, add 5-10 ml of water or more lemon juice. Mix until the cream is smooth and lump-free.

Oscypek Chips

4

Slice the oscypek into thin slices (about 2-3 mm). Heat a non-stick or cast iron skillet over medium-high heat. Pour in the rapeseed oil (30 ml) and spread it with a brush. Fry the slices of oscypek for 1-2 minutes on each side until they are nicely browned and crispy at the edges. Transfer to a paper towel to drain excess fat.

Ingredients: Oscypek, Rapeseed oil
The best pan is 24-28 cm in diameter. Do not overcrowd the pan — fry in batches of 4-6 slices. Oscypek melts quickly: watch the edges, when they turn golden and harden, the chips are ready.

Additions

5

If you are using walnuts (optional), toast them in a dry pan for 2-3 minutes, shaking the pan occasionally, until you can smell a strong nutty aroma. Once cooled, chop them coarsely.

Use a small skillet to toast the nuts. Be careful not to burn them — the nuts darken quickly and become bitter.

Final seasoning of the meat

6

Arrange the slices of tenderloin thinly on a large, cold plate. Gently drizzle each slice with a bit of lemon juice (you can use the leftovers) and sprinkle with a very thin layer of salt and freshly ground pepper. Don't overdo it with the salt — oscypek and the sauce are bold.

Ingredients: Beef tenderloin, Lemon juice, Salt, Black pepper
It's best to work on a cool plate; you can chill it in the fridge for 10 minutes beforehand. Use a small sieve to evenly sprinkle the pepper and salt.

Assembly and serving

7

In the center of the plate, spread a thin layer of arugula (about 20 g per plate). On the arugula and around it, gently arrange slices of tenderloin to form a slightly overlapping circle. On top and around, place chips made from oscypek, and add chopped walnuts (if using). Drizzle the aromatic black cumin sauce in a thin stream — less is more. Serve immediately; the dish should be cool and fresh.

Ingredients: Arugula, Beef tenderloin, Oscypek, 18% cream, black seed oil, Czarnuszka, Honey, Mustard, Lemon juice
Use a teaspoon or pipette for precise sauce decoration. Serve the dish immediately after drizzling, the chips must be crispy.

Serving and presentation

8

Serve the carpaccio chilled, with small plates for the guests. As an accent, serve thin toasts or crispy bread on the side. Drizzle an extra drop of black seed oil just before serving for a more intense aroma.

Ingredients: black seed oil
If you prepare the dish in advance, keep the slices of meat covered with foil in the fridge, but assemble the plates just before serving to keep the chips crispy.

Fun Fact

💡

Carpaccio originated in Venice in the 1950s; it was traditionally served with parmesan and olive oil. In this fusion version, we add oscypek — a highland touch — and black cumin, a less commonly used ingredient in carpaccio, which gives the dish a Polish-Silesian character.

Best for

romantyczna kolacja letnie przyjęcie elegancka przystawka na uroczystość

Tips

🍽️ Serving

Serve the carpaccio very chilled; use cold plates. Add the oscypek chips to the plate at the last moment to keep them crispy. Add more lemon juice to the sauce if you want a brighter, more acidic note.

🥡 Storage

Store the tenderloin in the refrigerator and consume it within 24 hours of preparation. Store the prepared sauce in a closed jar in the refrigerator for a maximum of 48 hours. Oscypek chips are not suitable for long-term storage — it's best to consume them immediately.

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