Velvety Tenderloin Carpaccio

Velvety Tenderloin Carpaccio Recipe

Ingredients:

• 1 pound beef tenderloin
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 lemon (for zest and juice)
• 2 tablespoons capers, drained
• 1 cup arugula leaves
• 1/4 cup shaved Parmesan cheese
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh chives
• Sea salt flakes, for garnish
• Freshly ground black pepper, for garnish

Special Equipment:

• Sharp chef’s knife or slicing knife
• Plastic wrap
• Meat mallet (optional)
• Mandoline slicer (optional, for the Parmesan)
• Serving platter

Instructions:

1. Preparation of the Beef:

   • Place the beef tenderloin in the freezer for about 15-20 minutes to slightly firm up. This will make it easier to slice thinly.

2. Slicing the Beef:

   • Using a very sharp knife, slice the tenderloin into very thin slices, as thin as you can. If you have difficulty, you can place the slices between two pieces of plastic wrap and gently pound them thinner with a meat mallet, being careful not to tear the meat.

3. Arranging the Carpaccio:

   • Arrange the beef slices on a large serving platter, slightly overlapping the edges.

4. Marinating and Flavoring:

   • Drizzle the extra-virgin olive oil evenly over the beef slices.
   • Season with kosher salt and freshly ground black pepper to taste.
   • Zest half of a lemon over the top and squeeze some fresh lemon juice over the carpaccio (adjust to taste).

5. Adding the Garnishes:

   • Sprinkle the capers over the beef.
   • Distribute the arugula leaves evenly across the platter.
   • Shave the Parmesan cheese using a mandoline or vegetable peeler and scatter it over the top.
   • Sprinkle the chopped parsley and chives over everything.

6. Final Touches:

   • Garnish with a pinch of sea salt flakes.
   • Add a bit more freshly ground black pepper.

7. Serving:

   • Serve immediately while the beef is still cold to preserve its delicate texture and flavor.

Additional Tips:

• Quality of Beef: Since this dish is served raw, using a high-quality, fresh beef tenderloin is essential.
• Serving Suggestions: Velvety Tenderloin Carpaccio pairs beautifully with a crisp white wine or a light-bodied red wine. You can also accompany it with some crusty bread or crostini.
• Storage: Carpaccio is best enjoyed fresh. If you must prepare in advance, keep it tightly wrapped in plastic wrap and refrigerated, and add the garnishes just before serving.

This recipe serves as an elegant appetizer or a delicate main course, perfect for impressing guests with its refined flavors and beautiful presentation. Enjoy the silky texture and exquisite taste of this classic Italian dish!