Black Peppercorn Beef Carpaccio
Done be intimidated by this appetizer – it’s SO simple to do… and absolutely DELISH!!! And what meat you don’t use this time around, after you sear it, just put it in the freezer for the next time you want to make carpaccio!
2 tbsp Olive Oil
2 lbs Beef Tenderloin, trimmed
4 tbsp Black Peppercorns
Handful fresh Italian Pasley, chopped
3 tbsp honey
2/3 cup Oilve Oil
Juice of ½ a lemon
2 tbsp Whole Grain Mustard (We used the the PC Black Label Herbes de Provance Prepared Mustard)
¼ cup White Wine Vinegar
Block of Parmesan
Lay a piece of aluminum foil on a flat surface, drizzle with olive oil and spread with basting brush to form a square. In a mortar, crush the peppercorns. Sprinkle the peppercorns onto the oiled surface on the foil.
*If you don’t have a mortar, use a frying pan!
Place the tenderloin at one end of the peppercorn/oiled surface and roll tightly and chill in the fridge for 30 minutes.
Heat a heavy pan on high heat. Sear each side of the foil-wrapped tenderloin for 30-40 seconds. Let cool and place back in the fridge for 1 hour.
Remove the tenderloin from foil, sprinkle the parsley over top and slice thin slices with a very sharp knife. The parsley will add flavor as you cut through the meat.
*Since we don’t have a meat slicer, we pounded the slices very thin with a meat mallet – again, if you don’t have a meat mallet, use a frying pan!
Heat the honey in the microwave for 30 seconds. Add the lemon juice, mustard, vinegar and olive oil, mix well. Toss with the arugula.
Arrange the thinly sliced slices of meat on a plate, place the salad in the middle. Garnish with shaved parm and drizzle leftover dressing on top.
*use a potato peeler to shave the parm
Source: Gordon Ramsay