Beef Carpaccio

Scribbled Underline

Ingredients needed

– 1 ½ pound beef tenderloin – ½ cup stone ground dijon mustard – 1/4 cup freshly ground coarse black pepper – 2 tablespoons olive oil plus more for drizzling – 2 tablespoons salted butter – coarse sea salt to taste – ¼ cup capers drained – ½ cup baby arugula – ½ lemon or to taste

Prepare beef tenderloin by trimming (if it didn’t come trimmed). You can purchase just a portion of a beef tenderloin (you will want the thick, evenly round end) as only about 1 pound is needed for this dish. Purchase tenderloin fresh the day you will prepare the dish.

Step 1:

If tenderloin is already tied, go ahead and remove the ties as they will get in the way of slicing. Use a pastry brush to slather the tenderloin with the mustard.

Step 2:

Grind whole peppercorns and spread them on your work surface. Roll the mustard-smothered tenderloin in the freshly cracked pepper to coat the full exterior.

Step 3:

In a cast iron skillet, heat the butter and 2 tablespoons of olive oil until they begin to sizzle.

Step 4:

Sear the tenderloin in the hot skillet, cooking for just a minute on each side – just enough to sear the very outside and toast the pepper crust.

Step 5:

Immediately remove the tenderloin from the skillet and wrap in plastic wrap. Pull the plastic wrap taut around the tenderloin to form a nice evenly round shape.

Step 6:

Place the tenderloin in the freezer for 1-2 hours, long enough for it to firm up but not freeze solid. When ready to serve, remove the tenderloin from the freezer. Unwrap the plastic wrap.

Step 7:

Using a very sharp knife, slice very thin slices off the tenderloin. You are aiming for 2-3 mm thick.

Step 8:

Place the slices of meat on a cutting board or on a sheet of parchment paper or plastic wrap. Place another piece of parchment or plastic wrap over the slices. Use a rolling pin to gently press the meat into paper thin sheets. Arrange the meat on a cutting board or serving tray.

Step 9:

Drizzle with olive oil. Garnish with a sprinkle of salt, capers, and baby arugula.

Step 10:

Serve or refrigerate immediately. Squeeze fresh lemon juice over the dish just before serving.

Step 11:

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