If you have a meat slicer, freeze the whole loin, then cut it into thin slices about 1/3-inch thick. Place 6–8 slices on dinner plates. If you do not have a slicer, do not freeze the loin. Use a sharp knife to slice the beef into slices about 1/3 inch.

In a bowl, whisk the mayonnaise, grappa, lemon juice, Worcestershire sauce, mustard, and salt and pepper to taste until well combined. Place the mixture in a plastic squeeze dispenser and squeeze it onto the carpaccio in a checkerboard design.

Place capers at each intersection and the radicchio and arugula around the edge of the plate as garnish.

Serves 4.