Beef Carpaccio with Crispy Capers and Rosemary
Recipe GLPR724a5a9ddbe8db
A luxurious Italian-inspired dish featuring paper-thin slices of seared beef tenderloin served raw, topped with crunchy fried rosemary and capers, and finished with fresh lemon juice and extra-virgin olive oil. The contrast of tender beef and crispy garnishes makes this an elegant presentation for any occasion.
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Ingredients
1 pound One 1-pound trimmed beef tenderloin roast
Fruity extra-virgin olive oil, for brushing
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
1/3 cup fresh rosemary leaves
1/4 cup capers, drained and patted dry
Fresh lemon juice, for finishing
Snipped fresh chives, for garnish
Directions
Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for about 30 minutes until thoroughly chilled. Meanwhile, heat a grill or grill pan over high heat until very hot. Brush the beef with fruity olive oil and season generously with kosher salt and freshly ground pepper on all sides. Sear the beef on the grill or grill pan, turning frequently, until all surfaces are deeply charred and caramelized, about 3 to 4 minutes total. The interior should remain completely raw. Transfer the seared beef to a plate to cool completely to room temperature, then wrap tightly in plastic wrap and place in the freezer for approximately 1 hour until thoroughly chilled.
While the beef is chilling, pour vegetable oil into a medium skillet to a depth of about 1/2 inch and heat over high heat until the surface shimmers. Carefully add the rosemary leaves to the hot oil and fry for approximately 1 minute until the leaves become crispy and fragrant, being careful not to burn them. Using a slotted spoon, transfer the crispy rosemary to paper towels to drain. Without removing the oil from the heat, add the drained and dried capers to the same skillet and fry over high heat, stirring occasionally, for 3 to 4 minutes until they are deeply browned and crispy throughout. Transfer the fried capers to the paper towels to drain alongside the rosemary.
Once the beef is thoroughly chilled, remove it from the freezer. Using a very sharp knife, slice the beef crosswise into slices approximately 1/4 inch thick. Place one slice between two sheets of plastic wrap and pound gently and evenly with a meat mallet until the slice is paper-thin and transparent. Carefully remove the top sheet of plastic wrap and invert the thin carpaccio slice onto a serving plate or platter. Repeat this process with each remaining beef slice, arranging them slightly overlapping on the platter.
Brush the carpaccio slices lightly with fruity extra-virgin olive oil and a small amount of fresh lemon juice. Season to taste with kosher salt and freshly ground pepper. Scatter the fried rosemary and capers generously over the carpaccio, add a final garnish of snipped fresh chives, and serve immediately.
