Primary Ingredients
8 – 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan
½ fennel bulb, sliced thinly
1 basket Sweet 100 tomatoes
½ bunch parsley leaves
1 bunch fresh chives, chopped
1 tablespoon capers
1 anchovy
Juice of one lemon
Extra Virgin olive oil
Primary Technique
- Wrap the beef tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately 1/8 to 1/4inch pieces. Layout sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper-thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates.
- Shave fennel thinly and toss with a squeeze of lemon juice, salt, and pepper. Cut tomatoes in halves. Clean anchovy and rough chop. Toss Arugula with vinaigrette, salt, pepper, and Parmesan, placed on top of carpaccio.
- Sprinkle all ingredients over carpaccio and arugula; add additional salt and pepper over dishes, squeeze lemon juice on top and drizzle extra virgin olive oil over the plate.
