Serves 8
140 min
Filet of Beef Carpaccio
Recipe GLPR9d0df959e6a390
Thinly sliced seared beef filet served raw and chilled, topped with a silky anchovy and egg yolk emulsion, fresh capers, peppery arugula, shaved Parmesan, and a sprinkle of flaky sea salt. This elegant dish is served at room temperature and makes an impressive first course or light main.
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Ingredients
1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for rubbing
Kosher salt
Freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (about 3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese
Shaved Parmesan cheese for garnish
2 tablespoons capers, drained
3 cups baby arugula
Flaked sea salt, such as Maldon, for sprinkling
Directions
Brush the trimmed filet generously with olive oil and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Heat a large saute pan over high heat until very hot. Working quickly, sear the filet on all sides, using tongs to turn it every minute or two, until a golden crust forms (about 8–10 minutes total). Do not allow it to cook through. Remove from heat and wrap the beef tightly in plastic wrap. Place in the freezer for 2 hours, turning it over once halfway through to ensure even freezing.
While the beef freezes, prepare the emulsion dressing. Place the room-temperature egg yolks, Dijon mustard, chopped garlic, anchovy fillets, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon black pepper into a food processor. Pulse until combined, about 15 seconds. In a measuring cup, combine the 3/4 cup olive oil and the canola oil. With the food processor running, pour the combined oils down the feed tube in a very slow, steady stream to create an emulsion. Once all oil is incorporated, add the grated Parmesan and pulse just until combined. Transfer the dressing to a bowl and set aside until service.
Remove the plastic wrap from the frozen beef and carefully cut away the string. Using a sharp slicing knife or smoked salmon knife, slice the beef into very thin, even slices (about 1/8 inch thick or thinner).
Arrange 5 beef slices on each dinner plate, overlapping them slightly in a single layer. Drizzle generously with the anchovy-Parmesan emulsion. In the following order, top each plate with capers, a light pinch of kosher salt, a small amount of fresh ground black pepper, a small handful of baby arugula, several shavings of Parmesan cheese, and a final sprinkle of flaked sea salt.
Serve the carpaccio immediately at room temperature, with a pitcher of the remaining dressing on the side for guests to add as desired.
