Good afternoon. I don’t tend to eat as much beef as I used to, but when I do indulge, here is one way I cook it at home. Marking the steak like a professional takes a bit of practice. I hope you try this with your family and friends. Be well. -JP | Jacques Pépin

Pépin teaches us his recipe for beef carpaccio, which includes a thinly pounded filet of beef, garnished with scallions, olives and capers. [VID: Jacques Pépin demonstrating how to make beef carpaccio in his kitchen. Transcript: Hi, I'm Jacques Pépin, and this is "American Masters at Home." So here I'm going to do a carpaccio with beef. And of course there I'm buying the best possible, which is the filet of beef. This is about five, six ounces at the most for two people. Two and a half, three ou