Usually Sundays are adventure day, but today it was cooking day. I am the October featured chef for US Wellness, Grassland Beef so I’ve got a lot of cooking to do! Today’s adventure in the kitchen was one of my all time favorites, Beef Carpaccio.
Beef Carpaccio Recipe:
1lb beef tenderloin
Salt and freshly ground black pepper
Slices of Parmesan cheese
Tie the tenderloin to maintain its shape and place in freezer until frozen (freezing the beef ensures that it stays raw while you sear it).
Rub the frozen tenderloin with the salt and pepper. Heat up olive oil in a skillet and brown all sides of the meat, approximately 4 minutes total.
Place the beef back in the freezer for about an hour. Toss the arugula in olive oil, salt, pepper, and lemon juice and set aside.
Slice the meat as thinly as possible (freezing makes it easier to slice the beef).
Place a layer of waxed paper over each slice and pound with a meat mallet (or a Le Creuset pan if that’s all you’ve got).
Place the meat on chilled plates, sprinkle with a little lemon juice, olive oil, salt, and pepper.
Top with Parmesan slices, and arugula salad. Add olives for garnish.
This dish was so amazingly good! The US Wellness beef tenderloin was well marbled and tender and perfectly flavorful.
I shared it with my neighbors which was hilarious because they’re all afraid of raw meat. And of course, you know who loved it more than anyone, Evelyn – the self-proclaimed raw beef connoisseur.