Updated Beef Carpaccio Recipe

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Updated Beef Carpaccio

Contributed by: Melinda

Beef carpaccio is served raw. It can be chilled or served at room temperature - I prefer room temperature.

When I first watched Jamie Oliver prepare beef carpaccio, I was utterly impressed. Until then, I would never have considered preparing this dish or even thinking of it as something interesting. This recipe is based on his method and preparation, but you could create something even more of your own using the basic technique. Note: Beef tenderloin is a very expensive cut of meat. This is without doubt a dish for very special occasions.

My recipe is for a main course and would serve 4. If creating an appetizer platter, you can adjust accordingly.

1 beef tenderloin portion of 2-2.5 lbs.
1 Tbl brown mustard seed
1 tsp Fennel seed
2-3 Tbl fresh rosemary or thyme leaves
2 tsp coarse black pepper (freshly ground)
1 tsp kosher salt
Olive Oil
3/4 - 1 lb. asparagus
1/2 cup sour cream
1 Tbl prepared horseradish
1 mild red chili pepper (such as rocotillo) cut into 1/2 x 1/8 inch strips
2 green onions, thinly sliced on diagonal
Shaved asiago, parmesan or crumbled bleu cheese (don't overdo if you use bleu) Kosher salt

Remove beef from refrigerator and bring to room temperature (about 1 hour before cooking)
Cut asparagus into 1/4 - 1/3 inch pieces on the diagonal
Drizzle asparagus with a little olive oil and sauté with salt & pepper until just tender - set aside
Combine horseradish and sour cream - add kosher salt to taste
In a morter and pestle or spice grinder, crush the mustard and fennel seed
Combine mustard, fennel, rosemary, pepper and 1 tsp salt - place onto a large board or piece of aluminum foil
Heat a grill pan or ridged skillet over high heat - it must be very hot
Roll room temperature beef in spice mixture, pressing into the meat well around sides but leave ends unspiced
LIghtly oil the grill pan/skillet
Place beef on grill and sear very quickly on all sides - a total time not more than 5 minutes
Remove meat and let stand for 5 minutes
Slice as thinly as possible
On a very large platter, lay out beef slices in a single layer
Dust lightly to taste with kosher salt
Spread asparagus pieces randomly over the top
Spoon a bit of the sourcream mixture here and there partially over asparagus and partly over beef
Sprinkle green onion and chili pieces over all
Top with a scant amount of cheese randomly placed

Serve at room temperature accompanied with Caesar Salad or other very simple salad. You will not need a knife to enjoy this dish. The beef is extraordinarily tender.

Questions about this recipe?