Beef Carpaccio Recipe

Trim the beef tenderloin of silverskin. Trim each end until symmetrical and flat. Rub the beef tenderloin with olive oil and season liberally with kosher salt and freshly ground black pepper.

In a skillet over medium-high heat, quickly sear the tenderloin on all sides. 

Wrap the seared beef tenderloin tightly in plastic wrap and twist on both ends to form an even cylindrical shape.

Stand the wrapped tenderloin upright on a plate and place another plate on top. Freeze the tenderloin for 2 hours.

In a bowl, combine the thinly sliced shallot, red wine vinegar, salt and pepper. Let the shallot marinate for 15 minutes. 

Use a sharp carving knife to slice the frozen tenderloin as thin as you can, about ⅛ inch thickness. 

Place the sliced tenderloin onto four plates in a slightly overlapping single layer. Place a piece of plastic wrap on top of each plate, pressing with your fingertips to remove any air. Refrigerate the plates of tenderloin. 

Remove the sliced shallot from the red wine vinegar.

In a bowl, toss the baby arugula with truffle oil, salt and pepper.

Plate the beef carpaccio. Remove the plates from the refrigerator and the plastic wrap. Season the beef lightly with salt and pepper. Divide the shallots evenly on all four plates. Divide the capers among the plates. Place a mound of the arugula in the center of the plates. Shave the Parmesan around the mound of arugula. Drizzle with extra virgin olive oil and serve. Enjoy!