Smoked Beef Carpaccio Recipe

Smoked Beef Carpaccio Recipe

This Mesquite-Smoked beef tenderloin with mustard sauce, capers, and Parmesan Reggiano is a show-stopping appetizer that will impress your guests with its rich, smoky flavour and elegant presentation. Thinly sliced and served with a tangy mustard sauce, briny capers, and nutty parmesan cheese, it's the perfect start to any meal.


500 G (1 lb) fresh center cut beef tenderloin


Parmesan reggiano

Mustard sauce:

15 G (1 tbsp) Dijon mustard

5 G (1 tbsp) lemon juice

5 G (1 tsp) olive oil

3 G (½ tsp) honey


Prepare the mustard sauce by mixing ingredients together in a small bowl.

Smoking Method:

Place beef tenderloin on top smoker rack.

Using Mesquite flavor bisquettes and the smoke generator only (do not add heat) smoke for approximately one hour.

Make certain the top vent is open and try to keep the temperature under 30°C (90°F). You may have to open the door of the Bradley Smoker to keep heat down. Remove tenderloin from the smoker, wrap in tin foil and freeze for 30 minutes.

To Serve:

Remove foil from the beef tenderloin and slice it paper-thin; the freezing should help you slice it thin. Lay slices, decoratively, on a large platter, drizzle the mustard sauce over the meat. Garnish with capers and grated parmesan cheese. Serve immediately as an appetizer with slices of baguette or crackers.


Mesquite Bisquettes for Bradley Smokers

As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavour.

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