RE: Beef Carpaccio
Sue, usually when I try to cut the raw tenderloin as thin as it is in restaurants, I can never do it. So I use one of those round meat pounder/tenderizers to get it super thin. Then I just mound it on the plate instead of laying out pretty slices. I top with olive oil, salt and pepper, and sometimes pine nuts and capers. I second kdiammond's suggestion of balsamico. I have also fore gone all that just for a mild horseradish sauce and cocktail pumpernickel bread. But then I guess it is just a fancy roast beef sandwich and not carpaccio then, huh?
I also highly recommend investing in organic beef for this. It really will taste so much better!