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| Steak Carpaccio |
| Ingredients
1 10 ounce piece beef tenderloin 2 tablespoons extra virgin olive oil coarse salt freshly ground black pepper 2 cups lightly packed fresh baby spinach 1/2 ounce shaved Parmesan, preferably Reggiano 2 tablespoons fresh lemon juice Method Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen [this ensures that the center stays rare when cooking a small piece of meat]. Heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total [the beef will be just barely seared on the outside but will remain rare]. Freeze the beef until it is almost frozen, about 1 hour [this makes it easier to cut into very thin slices]. Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the spinach and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve. |
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