Steak Carpaccio

Total Time:
14 min
Prep:
10 min
Cook:
4 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 (10-ounce) piece beef tenderloin
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cups lightly packed fresh arugula or fresh baby spinach
  • 1/2 -ounce shaved Parmesan
  • 2 tablespoons fresh lemon juice
Directions
Watch how to make this recipe.
  • 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). Then, 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 arugula 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.

  • Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Bobby_Guy_Story_2010 138427.tif

    Not what you're looking for? Try:

    Bistro Steak

    Recipe courtesy of Bobby Flay